I loved how easy these babies were to make. They didn’t require much equipment or measuring so I was able to put them together and clean up relatively quickly before I let them sit to completely cool. I was really happy with the mouthfeel the mascarpone gave them, and the little hit of sweet acidity from the balsamic I used.
Total Time
45min
5.0
3 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
1
box
(15.25 oz)
Strawberry Cake Mix
•
1/2
cup
Mascarpone Cheese
•
1/3
cup
Canola Oil
•
1
Eggland's Best Classic Egg
•
1/2
tsp
Balsamic Vinegar
•
1/3
cup
Semi-Sweet Chocolate Chips
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C) and spray an 8 x 8 baking dish really well with Nonstick Cooking Spray (as needed).
2.
Mix the Strawberry Cake Mix (1 box), Mascarpone Cheese (1/2 cup), Canola Oil (1/3 cup), Eggland's Best Classic Egg (1) and Balsamic Vinegar (1/2 tsp) together in a large mixing bowl. You can use your hands or an electric mixer. It will be extremely thick and sticky, almost like silly putty.
3.
Press the batter into an even layer in the prepared pan and bake it for 30-35 minutes, until golden around the edges and completely set in the center.
4.
When the brownies are finished baking, let them cool for at least 30 minutes.
5.
While they cool, melt the Semi-Sweet Chocolate Chips (1/3 cup) in the microwave in 30 second increments until they are completely melted, stirring after each time you microwave them.
6.
Drizzle the melted chocolate over the cooled brownies in thick stripes.
7.
Then let them cool completely and the chocolate harden. You can even chill them in the refrigerator a little to speed this up.
8.
Cut them into 16 equal squares and serve! These keep for a couple of days too in a sealed container. Enjoy!
Author's Notes
Makes 16 brownies.
Nutrition Per Serving
CALORIES
273
FAT
14.8 g
PROTEIN
2.1 g
CARBS
32.3 g
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