Raspberry Goat Cheese Swirl Brownies

Ohhhh! I know what I’m doing tomorrow, in preparation for <3’s day! This luscious version of my husband’s favorite cookie couldn’t be improved upon by anything better! Thanks to www.thekitchn.com, I have the perfect savory-sweet combo now.

Dark Chocolate Brownies with Raspberry Goat Cheese Swirl
Makes about 30 small brownie squares

Raspberries
2 cups raspberries, lightly mashed (thawed, if frozen)
2 tablespoons brandy or Kirsch

Brownies
8 ounces unsweetened chocolate, chopped
2 ounces bittersweet chocolate, chopped
3/4 cup (12 tablespoons) unsalted butter, cut into chunks
1/2 cup milk
2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt

Raspberry Goat Cheese Swirl
8 ounces goat cheese, softened at room temperature for an hour
4 ounces cream cheese, softened at room temperature for an hour
1 egg
1/4 cup sugar
1/2 teaspoon almond extract

Heat the oven to 350ºF and lightly grease a 9×13-inch baking pan (or any 3-quart dish, like the gratin dish I use here) with butter or baking spray. Place the raspberries in a bowl and stir in the brandy or Kirsch. Set aside.

Melt the chocolate and butter until liquid in a 3-quart (or larger) saucepan over low heat. When the chocolate is completely melted, remove from the heat, whisk in the milk, and cool for about 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one by one. Add the flour, baking powder, and salt and fold in until just combined. Fold in about half of the raspberries and spread this brownie batter in the prepared pan.

In the bowl of a stand mixer (or with hand beaters, or by hand with a heavy whisk) beat the goat cheese with the cream cheese, egg, sugar, and almond extract until light and fluffy. Gently fold in the other half of the raspberries and their juices. Drop the goat cheese mixture on top of the brownie batter in spoonfuls, then swirl it through the batter with a knife. Bake for 30 minutes or until just barely set. The top will be just turning light brown. Let cool for at least 10 minutes before slicing.

Store at room temperature, well-covered. The flavor and texture of these brownies really bloom when you let them rest overnight.

PS: I made these the week of Valentine’s day and used a shortcut, namely, a Duncan Hines brownie mix along with the goat cheese filling. It worked splendidly, as evidenced by the following photos! I also skipped the raspberries, opting instead for the only choice I had onhand, raspberry jam. Worked wonderfully, just cut back a bit on the sugar if you use the jam.
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Deep Chocolate-Chevre Brownies

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.

 

Get yourself a cuppa Joe, these are worth savoring!

 

 

Deep Chocolate Brownies with Chevre Swirls
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
Ingredients:
Chevre Swirl:
-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
Brownies:
-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)
-2 eggs
-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:
Chevre swirl
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.

Final Directions
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.

 

It’s a good day for chocolate

It’s cold and rainy today on Birchbark Farm, and although we had all kinds of plans for work outside in the dirt and sunshine, here we are bundled up on the couch as if it were still winter! Thanks to Clothilde over at Chocolate and Zucchini, we can take a virtual trip to Paris for a chocolate tasting!…enjoy! Pleasure doesn’t just come from Goat Cheese:)

How To Taste Chocolate

Dark, decadent and dreamy