Preheat oven to 325 degrees F. Butter 9" square pan.
2
Chop 1 cup chocolate in a mixing bowl; set aside.
3
In a smal glass bowl, melt butter in microwave(take it out before it starts bubbling). Pour butter over chopped chocolate and let stand for 30 seconds. Stir until chocolate is completely melted (if necessary put in microwave for about 10 more seconds).
4
Sift in sugar and cocoa powder. With a wooden spoon, beat in Mascarpone cheese (NOTE:I could not find Mascarpone cheese in the ingredients list, so I entered ricotta cheese. Mascarpone cheese is a creamy, sweet, Italian cheese. Not easy to find but well worth it.)
5
With the cheese, mix in eggs and vanilla, beating until smooth.
6
Gently fold in flour and salt. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes or until a tester comes out clean.
7
Place pan on cooling rack and let brownies cool 10 to 15 minutes while you prepare the Ganache.
8
For ganache: Finely chop 1 cup semi-sweet chocolate. Place chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for about 30 seconds, then stir till smooth. Pour ganache over brownies while still warm, and spread to cover evenly. Let ganache firm up in the refrigerator before cutting. The ganache should be quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator. Enjoy:).
