Has it really been like two years since Danielle’s last guest blog post? That’s just crazy. She made something this week that is very different from her usual kitchen adventures, so of course, I peer pressured her to write about it! Here she is:
This is not something I would normally bookmark, let alone end up baking before the hundreds of other things I have bookmarked. If fact, Robyn even pointed out that this is something we would normally make fun of and that is completely true!
I added these to my ‘to bake’ list a year ago after watching Bobby Flay lose the throwdown to the Vermont Brownie Company who baked up their brownies and added Vermont goat cheese. Seriously? This sounded disgusting to me (and Robyn) but then I realized that goat cheese jazzed up with some sugar and honey would really be no different than cream cheese.
I couldn’t convince my colleagues of the same. I brought these into work last night and last I heard, they were still sitting there this morning. The brownies are rich and very hydrated (Ed. Note: See how this is catching on?) and you can’t taste the goat cheese at all. I’m guessing this is a good thing. If you have some leftover goat cheese laying around and you’re not sure what to do with it, throw it in some brownies and tell people it’s cream cheese. This seems to be the only way to really sell these ones even though they are delicious!
Deep Chocolate Brownies with Chevre Swirls
Source: The Pink Apron
4 oz goat cheese, room temperature
2 tbsp butter, room temperature
1 tbsp honey
1 tbsp flour
6 oz bittersweet chocolate, chopped
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
2 tsp vanilla
1 cup semisweet chocolate chips
- Preheat oven to 350 and spray an 8×8 baking pan with non-stick spray.
- For the chevre swirl, in a medium bowl, beat goat cheese and butter together with a mixer until light and fluffy, then blend in honey, then the egg. Stir in the flour by hand. Set aside.
- For the brownies, melt the chocolate and butter in a medium sauce pan over medium-low heat. Stir in the sugar and eggs until blended, then stir in the flour, baking powder and salt. Stir in the chocolate chips.
- Spread half the brownie mixture in the bottom of the pan, and then dollop the goat cheese mixture on top, and spread out. Use the tip of a knife to swirl the two mixtures together, then cover with the remaining brownie mixture.
- Bake for 30 minutes, and let cool completely before slicing. Don’t tell people it’s goat cheese and ENJOY!