I told a co-worker I was going to make goat cheese brownies and she just scrunched up her face...she wasn't sure those ingredients belonged together. It sounded good to me so I went forward and boy am I glad I did. Even if this recipe sounds a little crazy to you, give it a chance!
Source: Good & Fresh Magazine Winter 2013
Ingredients:
8 ounces semisweet or bittersweet chocolate, chopped
3 T butter
6 ounces goat cheese (chevre), softened
2 T butter, softened
1/4 cup sugar
1/4 cup all-purpose flour
2 T honey
3 eggs
1 1/4 cups sugar
1/3 cup water
1 tsp vanilla
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped almonds, toasted
1. Preheat oven to 325. Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. In a medium heavy saucepan heat and stir chocolate and the 3 T butter over low heat until chocolate melts. Remove from heat. Cool; set aside.
2. For filling, in a medium bowl combine goat cheese and the 2 T butter. Beat with an electric mixer on medium speed for 30 seconds. Add the 1/4 cup sugar; beat until fluffy. Add the 1/4 cup flour, honey, and one of the eggs; beat well. Set aside. Wash and dry beaters thoroughly.
3. For batter, in a large bowl beat the two remaining eggs with an electric mixer on medium speed until foamy. Add the 1 1/4 cups sugar, the water, and vanilla; beat well. Beat in the cooled chocolate mixture. Stir in the 1 cup flour, baking powder, and salt until well combined. Stir in nuts. Spread half of the batter in the prepared pan.
4. Spread goat cheese filling evenly over chocolate batter in pan. Spoon the remaining chocolate batter in small mounds over the goat cheese filling. Drag a thin metal spatula or table knife through chocolate batter mounds to marble the mixture.
5. Bake in the preheated oven for about 45 minutes or until center is set. Cool in pan on a wire rack.
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