This delectable recipe comes via Beth, a very good friend who should not live so far away as Cali! It was “thunk up” by Pink Apron, and is perfect for anyone who likes a little tangy with their sweets.
Note: Two additional variations exist for this recipe. They are a little fudgier and have a stronger chevre flavor than the original (the latter and newest version also includes a blend of brown and powdered sugar and a sea salt topper to make it closest to the original recipe). Those recipe are available on the Pink Apron blog here and here. \
Yields: 16 brownies
-4 ounces chevre, room temperature (I like Vermont Butter & Cheese)
-2 tablespoons unsalted butter, room temperature
-1 tablespoon honey
-1 large egg
-1 tablespoon all purpose flour
-6 ounces good quality bittersweet chocolate, chopped
-1 stick unsalted butter, room temperature
-1/2 cup sugar (I like raw sugar for its richer flavor)
-1/2 cup all purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-2 teaspoons vanilla extract
-1 teaspoon chocolate extract or strong coffee (optional)
-1 cup semisweet chocolate chips (I like Ghirardelli)Method:
Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat chevre and butter in medium bowl until light and fluffy. Gradually add honey and beat until well blended. Beat in egg. Mix in flour. Set mixture aside.
Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.
Spread half of chocolate batter in prepared pan. Using rubber spatula, spread chevre mixture over chocolate batter. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool brownies in pan on rack. Cut into squares.