Goat cheese in a brownie? It may sound like a strange combination, but our editors put this recipe to the test and found the contrast of the chocolate sweetness and goat cheese tartness, along with the smooth cheese texture against the cakeiness, to be excellent. Thanks to Max and Trystan Sandvoss—profiled in our September-October 2013 issue—we will be making these again and again.
Brownie Batter:
2 sticks unsalted butter, cut into pieces
8 oz unsweetened chocolate, chopped
2 cups sugar
4 large eggs
1 1/2 tsp vanilla extract
1/2 tsp salt
1 1/3 cup flour, sifted
Chèvre Batter:
8 oz First Light Farm original chèvre
1/3 cup sugar
1 large egg yolk
1/4 tsp vanilla extract
1/4 tsp salt
Use a 9 x 13 pan. Preheat oven to 350 degrees.
Brownie batter: Melt butter and chocolate in microwave in a medium-sized microwave-safe bowl, stirring occasionally and keeping a close eye on the mixture until melted. Stir until completely smooth. Beat in, using an electric beater, the sugar, eggs, vanilla, and salt until well combined. Add flour and stir with a rubber spatula until just combined. Spread half the mixture in the baking pan.
Chèvre batter: Beat all ingredients with electric mixer until smooth. Drop dollops of batter on top of the brownie batter, and swirl them in with knife. Add the second half of brownie batter and smooth it over chèvre mixture with a knife or spatula.
Bake until edges are slightly puffed and the center is just set, about 30 - 35 minutes. Cool.
