These cocoa mascarpone bars are like a cross between a blondie and an almost cake-like brownie with a combination of vanilla and almond extract.
Bars might be my favorite kind of cookie to make.
Whipping up the batter takes no time at all, and then there is no fuss rolling out dough or using cookie cutters.
Plus, the more lumpy and bumpy they look, the better.
Once baked up nice and thick, they couldn’t be any easier to cut into squares and share.
If I am trying to feed a crowd, I slice them even smaller, so they go farther.
There isn’t a brownie I’ve met that I don’t love.
I have to control myself not to bake them every time I have the need for chocolate!
These cocoa mascarpone bars were a departure since they were a cross between a blondie and an almost cake-like brownie.
A combination of vanilla and almond extract made them fragrant and nutty. I loved their light, almost weightless crumb.
These cocoa mascarpone bars are like a cross between a blondie and an almost cake-like brownie with a combination of vanilla and almond extract.
Adapted from Food52
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