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1
Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside.
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2
In a small saucepan, melt the butter and bring it to just below a boil.
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3
Place the chocolate chips in a large bowl.
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4
Pour in the hot butter and let stand for 30 seconds.
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5
Stir until completely melted.
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6
Sift in the sugar and cocoa powder.
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7
Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
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8
Gently fold the flour and salt into the batter.
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9
Pour the batter into the prepared baking pan and spread evenly.
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10
Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
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11
Cool for 10 to 15 minutes.
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12
To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside.
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13
Place the blueberries and sugar in a small saucepan over medium heat.
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14
Cook and stir until mixture becomes sauce like and bubbly.
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15
Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries.
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16
Pour blueberry liquid over chocolate chips.
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17
Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
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18
Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
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19
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
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20
The ganache should be used for spreading while warm.
