I took these to a picnic without feeling like I need to explain myself, and that is why my friends are oh-so-awesome. If I didn’t have such cool, adventurous friends, I probably would have chickened out at the last minute and bought chocolate chip cookies from a store, or stammered something about running out of cream cheese and all I had was goat cheese and I know it’s weird but, and… Sigh. But! I didn’t have to, and these babies were gone pretty quickly.
Goat cheese. Chocolate. Together.
These are on the fudgy side of brownie business. They are also on the awesome, perhaps unexpected but definitely delicious, side of brownie business. Goat cheese belongs in everything, including dessert.
That said, you can substitute all of the goat cheese for cream cheese. But, man… You’d be missing out, and nobody wants that.
Goat Cheese Swirl Brownies
Recipe from Christina Marsigliese
3.5 ounces bittersweet chocolate, chopped
1/3 cup butter, room temperature
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
1/3 cup all-purpose flour
1 tbsp cocoa powder, unsweetened
3 ounces cream cheese
2 ounces goat cheese
2 tbsp sugar
1 egg yolk
Preheat an oven to 425 degrees. Line an 8×8 baking pan with parchment paper and set aside.
Oddly enough, 3.5 ounces of chocolate translates to “all but one square of this Ghirardelli bar.” Helllloooo, pre-baking snack. I don’t know if Christina planned it out this way, but if she did… I dig her style.
I like the sound and feel of chopping chocolate with a big ol’ knife.
Chocolate and butter goes into a double boiler or a large metal bowl, sitting on top of a pot of simmering water. Stir until smooth and melted. Take the bowl off the heat, stir in sugar and salt and let stand for 2 minutes or so. Stir in vanilla, and then the eggs, one at a time. In a separate bowl, sift together the flour and cocoa powder, then fold into chocolate mixture just until incorporated and smooth. Pour into prepared pan, reserving about 1/2 a cup for the swirling action.
To make the swirl, beat cheeses until smooth. Beat in sugar, again, until smooth, and beat in the yolk just until incorporated.
Drop large spoonfuls of cheesecake swirl onto chocolate batter in the pan.
Top with reserved chocolate batter, and swirl with a knife.
Bake until slightly puffed and a bit gooey in the middle–about 28 minutes.