Welcome to a special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time will be released on April 8–next Tuesday–so we’re celebrating with a month of cheesy recipes from the Bready or Not archives. These recipes haven’t been featured for years and are well worth a revisit.
We’re starting with a luscious and indulgent recipe for Swirled Goat Cheese Brownies.
This recipe makes a small pan of brownies, 8×8 or 9×9, but it’s heavy on the cheese. A plain goat cheese log from Costco or Sam’s Club is especially cost efficient here, or get a couple of small logs from Aldi, if you’re so fortunate as to have one nearby. There’s a good dose of chocolate flavor here as well through both cocoa powder and chocolate chips.
These brownies are thick and rich, perfect alongside some tea or coffee–and a good book.
Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).
Amazon: paperback | ebook (affiliate links)
Barnes & Noble: paperback & ebook
Bookshop: paperback
Bready or Not Original: Swirled Goat Cheese Brownies
Ingredients
Goat Cheese Swirl
- 10 1/2 ounces goat cheese room temperature
- 2 Tablespoons confectioners’ sugar
- 2 Tablespoons all-purpose flour
- 2 large eggs room temperature
Brownie Base
- 2/3 cup Dutch process cocoa powder sifted
- 1 cup white sugar
- 1/2 cup brown sugar packed
- 1/2 cup confectioners’ sugar
- 3/4 teaspoon sea salt
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips or milk chocolate chips
- 3 large eggs room temperature
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350-degrees. Line an 8×8 or 9×9-inch square pan with aluminum foil and apply nonstick spray or butter.
- Mix goat cheese swirl ingredients. Set aside.
- Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a big mixing bowl. Add the eggs, oil, and water and vanilla extract until everything is just combined.
- Spoon half the brownie batter into the prepared pan. Dollop the cheese mixture atop it, then add the remaining brownie batter into the open spots. Use a knife to swirl the two layers together while still keeping them a bit distinct.
- Bake the brownies for 35 to 45 minutes, depending on the pan size. Use the toothpick test to check for doneness. The center should be set with the consistency still moist and fudgy. Cool to room temperature, then place in fridge to chill an hour or two prior to cutting.
- Use foil to lift brownies onto cutting board for easy slicing. Store in a sealed container in fridge, with parchment or waxed paper between the layers.
- OM NOM NOM!
