Recipe: Goat Cheese Brownies
Goat Cheese Brownies
- Yield: 5 (3 to 4 Servings)
- Ready In:
This delicious, fudgy and dense brownie recipe comes to us from Bruce Weinstein and Mark Scarbrough, authors of Goat, Meat-Milk-Cheese. These treats are a cross between cheesecake and brownies. Enjoy!
- 2 cups flour all-purpose
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 oz chopped bittersweet or semi-sweet chocolate (115 grams)
- 4 oz chopped unsweetened chocolate Sometimes called Baking Chocolate, (115 grams)
- 10 tbsp. butter cut up (150 grams)
- 8 oz Redwood Hill Farm Chèvre plain flavor
- 1 3/4 cups granulated white sugar (350 grams)
- 4 large egg(s) (room temperature)
- 1 egg yolk
- 1 tbsp vanilla extract
- Begin by positioning the rack in the lower third of the oven and preheating the oven to 350F/175C. Butter and flour a 9 x 13-inch (23 x 33-cm) baking pan.
- Whisk flour, baking powder, and salt in a small bowl.
- Place chopped bittersweet or semi-sweet chocolate and chopped unsweetened chocolate in the top half of a double boiler set over a pan with about an inch of slowly simmering water. If you do not have a double boiler, set a heat-safe mixing bowl over a medium saucepan with a similar amount of slowly simmering water. Stir until half the chocolate has melted, then remove the top half of the double boiler or the bowl from the pan and stir off the heat until all the chocolate has melted. Set aside to cool for 5 minutes.
- Meanwhile, beat unsalted butter, Redwood Hill Farm plain chèvre, and granulated white sugar in a large bowl with an electric mixer at medium speed until creamy and thick, about 6 minutes.
- Beat in the melted chocolate until smooth, about 2 minutes. Scrape down the inside of the bowl and beat in 4 large eggs, one at a time, adding the next after the one before has been thoroughly incorporated. Beat in 1 additional large egg yolk and vanilla extract.
- Stop the beaters, scrape them down, and remove them. Add the flour mixture and fold it in with a rubber spatula or a wooden spoon, turning it over in the batter just until there are no more bits of undissolved flour. You can overbeat—and even overstir—the mixture at this point, getting that gluten too gooey and stretchy. Once there’s no more white flour in the mix, scrape and spread the batter into the prepared baking dish.
- Bake until set, until a toothpick or cake tester inserted into the center of the brownie comes out with a few moist crumbs attached, about 25 minutes. The more crumbs, the fudgier the thing will be. But no wet batter on the toothpick, please.
- Cool the pan on a wire rack for an hour, then cut the brownies into 24 pieces. Carefully remove them from the pan. You can store them between sheets of wax paper in a sealed container on the counter for up to 3 days--or in the freezer for months.
- Course: Dessert
- Skill Level: Beginner