I've posted this recipe in my personal blog (http://grinnbearit.blogspot.com/), but its too good to not share. This recipe was copied from the picky palate although I didn't add blueberries to my ganache. These brownies are seriously like biting into a little peice of heaven. Soooo good! Enjoy! ~Tirzah

Chocolate Mascarpone Brownies
1 Cup unsalted butter
3 ounces best quality semi-sweet chocolate (finely chopped)
1 Cup Granulated Sugar
1/2 Cup Cocoa Powder
1/2 Cup Mascarpone Cheese- softened
3 Large Eggs
2 tsp pure vanilla extract
1/2 Cup All purpose flour
1/4 tsp Salt
Ganache:6 ounces best quality semi sweet chocolate (finely chopped)
6 Tbs Whipping Cream
3 Tbs Unsalted Butter

Preheat the oven to 325 degrees F. Butter an 9 x 13-inch square pan and set aside.In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes while you prepare the ganache.

For the Ganache: Place the chocolate chips in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. The ganache should be used for spreading while warm. Let the Ganache firm up before cutting. Its best to refrigerate them until quite firm