Olive Garden Chocolate Brownie Lasagna
Recreate the famous Olive Garden Chocolate Brownie Lasagna at home with this easy-to-follow recipe. This decadent dessert features rich, fudgy brownie layers, a creamy mascarpone filling, and a smooth chocolate ganache topping, making it the perfect treat for any occasion. Whether you're making it for a holiday, a birthday, or simply to satisfy a chocolate craving, this homemade version is just as delicious as the restaurant’s!Nutrition Facts (Per Serving)Calories: 410 kcal, Total Fat: 24g, Saturated Fat: 14g, Trans Fat: 0g, Cholesterol: 75mg, Sodium: 90mg, Total Carbohydrates: 47g, Dietary Fiber: 3g, Sugars: 34g, Protein: 4g, Vitamin A: 10% DV, Vitamin C: 0% DV, Calcium: 6% DV, Iron: 8% DVEstimated based on one serving (assuming 12 servings per batch)
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- 1 Electric mixer (or hand whisk)
- 1 9x13-inch baking pan
- 1 Parchment paper
- (1) Whisk
- (1) Rubber spatula
- 1 Knife (for slicing brownies)
- 1 Small saucepan (for ganache)
Ingredients
For the Brownie Layers
- 1 cup 2 sticks unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Mascarpone Cream Filling
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 1½ cups semi-sweet chocolate chips
- Chocolate shavings or cocoa powder optional, for garnish
Instructions
Step 1: Prepare the Brownie Layers
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing well.
- Sift in the cocoa powder, flour, baking powder, and salt, stirring gently until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing them into four equal layers.
Step 2: Make the Mascarpone Filling
- In a medium mixing bowl, beat the mascarpone cheese until smooth.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture. Refrigerate until ready to use.
Step 3: Assemble the Brownie Lasagna
- Place one brownie layer on a flat serving tray or baking sheet.
- Spread a generous layer of mascarpone cream over the brownie.
- Repeat this process, stacking brownie and mascarpone layers until all four layers are used.
- Smooth the final mascarpone layer on top.
Step 4: Prepare and Add the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
- Pour the hot cream over the chocolate chips in a bowl. Let it sit for 1-2 minutes, then whisk until smooth.
- Let the ganache cool slightly, then pour it over the top of the brownie lasagna, spreading evenly.
Step 5: Chill, Serve, and Enjoy!
- Refrigerate the Chocolate Brownie Lasagna for at least 1-2 hours to set.
- Garnish with chocolate shavings or cocoa powder, if desired.
- Slice into portions and serve with a scoop of vanilla ice cream for extra indulgence!
Notes
- For an extra fudgy texture, slightly underbake the brownies by removing them from the oven when the center is just set.
- If mascarpone is unavailable, substitute with cream cheese mixed with heavy cream for a similar texture.
- To make slicing easier, use a sharp knife warmed in hot water and wiped dry between cuts.
- Want extra crunch? Add a sprinkle of crushed chocolate cookies or toasted nuts between layers for added texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.