Mascarpone Brownies

I cannot recommend these highly enough. Unlike most brownies, though, they're better cold or room temperature.

Brownies
1 C unsalted butter (plus more for preparing pan)
3 oz semisweet chocolate, finely chopped
1 C granulated sugar
1/2 C cocoa powder
1/2 C mascarpone cheese, softened
3 eggs, at room temperature
2 t vanilla extract
1/2 C flour
1/4 t salt

Preheat oven to 325°F. Butter a 9" square glass baking pan and set aside. Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30-second intervals, stirring between each heating. Continue until both are completely melted. Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool in pan on cooling rack.

Ganache Frosting

6 oz semisweet chocolate, finely chopped
6 T heavy cream
3 T unsalted butter

Place chopped chocolate in a small bowl. Set aside. In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 1 minute, then stir until smooth.

Pour ganache over cooled brownies and spread evenly. Allow ganache to firm before cutting brownies.