Brownies Topped with Berry Mascarpone Cream (No Weeping!)

Want to make the best brownies ever? These brownies topped with berry mascarpone cream aren’t just any brownies—they’re extra chocolatey and topped with fluffy pink berry cream that WON’T get watery (no weird puddles!). Perfect for birthdays, parties, or when you need a super yummy treat fast. Just like this, mascarpone dessert recipe.

🍫 Serves 12 | 🧁 1-Hour Dessert | 🍓 Fresh Berries | 🚫 No Weeping Cream!

These brownies prove fancy desserts don't need fuss. No runny toppings, no fancy tools—just fudgy chocolate squares crowned with dreamy pink berry mascarpone cream that actually stays put.

Parent win: My kids go crazy for the swirls (they think it's frosting!), while I love that the cream doesn't turn into a puddle by snack time. The secret? A simple trick with mascarpone that takes 2 extra minutes but makes all the difference.

Top these brownies in minutes—choose between a fresh 5-minute berry sauce or quick chocolate ganache!

💗 Why This Recipe Works

✔ Easy peasy—only 1 hour start to finish
✔ Cream stays perfect—no melting or sliding off
✔ Looks fancy (but secretly simple)

Cool Trick: Pop the cream in the fridge for 15 minutes before spreading—it’ll make those swirls extra pretty!

🥧 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Butter and Eggs: Use at room temperature.
• Dark Chocolate: Opt for high-quality dark chocolate with a cocoa content of at least 40%. Melting it gently and adding it warm helps it blend smoothly into my fudgy brownies.
• White Flour: Sifting plain white flour keeps my baked brownies light and fluffy.
• Nuts (Walnuts or Hazelnuts): Finely chopping and lightly toasting nuts adds texture and enriches the taste of this chocolate dessert.

• Brown sugar: Adds a molasses-like depth to the sauce.
• Cornstarch: Thickens the sauce, giving it a smooth, glossy texture.
• Mixed frozen berries: A blend of berries (strawberries, raspberries, blueberries, etc.) that melt into a fruity, flavorful sauce.

• Mascarpone: Softening mascarpone at room temperature ensures it mixes smoothly into my fillings and desserts.
• Double Cream: Whipping double cream to stiff peaks before folding it into mixtures adds a light and airy texture.
• Powdered Sugar: Sifting powdered sugar ensures smooth frostings and fillings for my simple desserts.
• Vanilla: Using vanilla extract or fresh vanilla beans adds a rich aroma.

♻️ Substitutions

• Sugar: You can substitute granulated sugar with coconut sugar, brown sugar, or a sugar substitute like stevia or erythritol for a lower glycemic index.
• Butter: Substitute butter with equal parts of margarine or vegetable oil for a dairy-free option. Coconut oil can also be used.
• Dark Chocolate: If you prefer milk chocolate or white chocolate, they can be substituted for dark chocolate.
• White Flour: To make the recipe gluten-free, you can use a gluten-free flour blend or almond flour. Buckwheat flour can also add a nutty hint.
• Nuts (Walnuts or Hazelnuts): Use almonds, pecans, or macadamia nuts instead of walnuts or hazelnuts.
• Mascarpone: Replace mascarpone with cream cheese or Greek yoghurt.
• Double Cream: Heavy whipping cream can be used instead of double cream.
• Vanilla: Vanilla extract can be substituted with almond extract, peppermint extract, or maple extract for different hints.
• Mixed Berries Sauce: Use fresh berries instead of frozen ones.

❓FAQs

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Brownies Topped with Pink Berry Cream

Claudia Ciorteanu

Enjoy rich, fudgy brownies topped with a delightful pink berry cream. This easy dessert recipe combines decadent chocolate with a fruity twist, perfect for any occasion.

5 from 12 votes

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Decorating 5 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Calories 688 kcal

Equipment

• ▢
  Whisk or electric mixer: To mix the batter and whip the cream.
• ▢
  Baking pan: A 30x20cm (12x8-inch) pan lined with parchment paper.

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Brownies

• ▢ 4 whole eggs
• ▢ 200 g sugar
• ▢ ¼ teaspoon salt
• ▢ 250 g butter unsalted, with at least 80% fat
• ▢ 200 g dark chocolate min 40% cocoa
• ▢ 200 g white flour
• ▢ 200 g large chopped walnuts or a mixture of hazelnuts

For the Cream

• ▢ 250 g mascarpone Philadelphia or similar
• ▢ 100 ml double cream
• ▢ 50 g powdered sugar
• ▢ Vanilla core of ½ pods or 1 sachet of vanilla sugar

For the Mixed Berries Sauce

• ▢ 5 tablespoon brown sugar
• ▢ 2 tablespoon cornstarch
• ▢ 300 g mixed frozen berries

For Decoration

• ▢ Grated chocolate nuts, pistachios, candied orange peels, etc.

Instructions

 

• Making the Brownie: Preheat your oven to 170°C (338°F) or Gas mark 3. Melt chocolate and butter together using a bain-marie (double boiler method). Once melted, set aside to cool slightly.
• In a mixing bowl, whisk eggs, sugar, and a pinch of salt until the mixture triples in volume and turns a light, pale color. Add the melted chocolate and butter mixture, whisking until fully incorporated. Then gently fold in the flour until the batter is smooth and well combined. Lastly, stir in the nuts (if using).
  4 whole eggs, 200 g sugar, ¼ teaspoon salt, 200 g white flour, 200 g large chopped walnuts
• Pour the brownie batter into a 30x20cm (12x8-inch) baking pan lined with parchment paper, making sure the edges are tall to catch any spillover. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie cool in the pan before removing.
• Making the Berry Sauce: Combine all the ingredients for the berry sauce in a pan. Cook over low to medium heat, stirring occasionally. Keep stirring until the sauce thickens and the sugar has completely dissolved. Allow the sauce to cool to room temperature before using it to top your brownies.
  5 tablespoon brown sugar, 2 tablespoon cornstarch, 300 g mixed frozen berries
• Making the Cream: In a bowl, whisk together the cream cheese, sugar, and double cream until soft peaks form. Slowly add the cooled berry sauce, and mix until smooth and creamy.
  250 g mascarpone, 100 ml double cream, 50 g powdered sugar, Vanilla
• Setting the Cake: Once the brownie has cooled, spread the berry cream generously over the top. Decorate with your favorite toppings, such as fresh berries, nuts, or a sprinkle of chocolate shavings.
  Grated chocolate

Notes

• Use good-quality cocoa powder for a rich chocolate flavour.
• Make sure to let the brownies cool completely before topping them to avoid the cream melting.
• Use fresh berries like strawberries, raspberries, or mixed berries for the topping.
• You can sweeten the berry cream with a bit of honey or powdered sugar if needed.
• Slice the brownies into squares before serving to make them easy to share.

Nutrition

Calories: 688kcalCarbohydrates: 55gProtein: 9gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 130mgSodium: 223mgPotassium: 273mgFiber: 5gSugar: 34gVitamin A: 1044IUVitamin C: 1mgCalcium: 87mgIron: 4mg

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