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  • The Cheese Poet

Dark Chocolate and Chevre swirl Brownies


Imagine a rich, dark chocolate brownie, studded with dark chocolate chips and dried cherries, with swirls of tangy goat cheese. When it comes to indulgent comfort food, this is my go-to chocolate treat. This recipe offers familiarity while still being different enough from the same old brownie you grew up eating.




Yield 9-12 brownies

Ingredients:

For the Chevre Swirl:

6 oz fresh chevre, at room temperature

1 tbsp powdered sugar

1 egg

½ tbsp all-purpose flour


For the Brownie Base:

2/3 cup Dutch process cocoa powder

1 ½ cups granulated sugar

½ cup powdered sugar

¾ tsp sea salt

1 cup all-purpose flour

1 cup semisweet chocolate chips

½ cup dried cherries (or cranberries)

3 eggs

½ cup canola oil

2 tbsp water

Directions:

Preheat the oven to 350 degrees. Lightly grease an 8×8″ square nonstick baking pan. Make the chevre swirl by beating together the first four ingredients until smooth and well combined, then set aside.

Make the brownie base by whisking together the cocoa, sugar, salt, flour, chocolate chips, and dried cherries in a large mixing bowl. In a separate bowl mix together the eggs, oil, and water until combined. Stir the wet ingredients into the dry ingredients and mix until just combined. Spoon half of the brownie batter into the prepared pan and smooth it out to create a bottom layer. Next, create a second layer by alternating with large dollops of the chevre mixture and the remaining brownie base mixture, until all of the batter is in the pan. Run the tip of a knife through the chevre and brownie batter to create a few distinct swirls on the top. Bake the brownies for approximately 35 to 40 minutes. The brownies are done when a knife inserted into the middle of the pan comes out with bits of moist crumbs attached to it. The brownies will continue to cook for a couple of minutes after they are removed from the oven. Place the pan of brownies on a cooling rack and allow to fully cool before serving.



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