deep chocolate brownies with chevre swirls


There it was in the subject line of my email, a pleading request from my sister. 

I just watched Throwdown with Bobby Flay and will you please, please, please try to figure out how to make these brownies?

This wasn’t the first time I’ve received such a request, and I’m willing to bet it isn’t the last. 

Vanilla bean vinaigrette!  Monster cookies from a local (to her) boutique deli!  Strawberry-Black Pepper Beurre Blanc!  Lasagna from a St. Louis restaurant!

My sister has a way of finding things she likes when I’m no where near her, then requesting that I magically recreate the recipe.  There’s usually just one problem.  Without a sample or a taste, I’m not sure what direction to take.  In other words, I wing it.  And so was the case with the brownies – I hadn’t seen the show and I knew nothing of the brownies.  Luckily for me, and for my sister, the blogging world had heard of and had tasted the brownies and many had put forth their versions for the masses.

And so, when my sister and her husband came for a visit this past weekend, I decided to put one version to the test.  After a busy morning of farmer’s markets, nachos and beers, boutique shops, specialty grocers and spice stores, we headed back to our house to escape the increasing heat of the late August sun.  As I set about the kitchen pulling out ingredients, pans, mixing bowls and measuring cups (yes, I actually used them), I quickly realized that I was the only one awake.  My sister and her husband had stretched out across the couches with their Boston Terrier and our Yorkie happily curled up on each couch.  B had retreated to the basement, and a quick trip down the stairs found him sleeping to a never-ending stream of infomercials.  So I concocted the brownies in silence (with the occasional snort from Joey the Boston Terrier).

As the oven timer sounded, my family was awakened to the smell of intensely chocolately brownies (lucky ducks, right?!).  Not wanting to wait any longer, we sliced into the dense chocolate mass and split a square amongst the four of us.  Of course, we have no idea if they tasted like the real thing or not, but they were rich, gooey, and swirled with the faint tang of goat cheese.  These are glass o’ milk brownies, my friends.  They are the kind that are so rich and mouth-coating that they demand a splash of cool milk after each bite.  If you are a chocoholic, this is a recipe you should certainly add to your repertoire.  Make sure to seek out exceptional quality goat cheese, as you really want the flavor to shine through all of the chocolate.  You’ll find the goat cheese to be fairly subtle, not at all overwhelming.  The chocolate, on the other hand, is not subtle at all…

deep chocolate brownies with chevre swirls

recipe:  adapted from The Pink Apron


8 oz. exceptional quality goat cheese, room temperature

1 Tbsp. powdered sugar

1 large egg, room temperature

1 Tbsp. all purpose flour

2/3 c. Dutch process cocoa powder (recommended:  Penzey’s)

¾ c. dark brown sugar

¾ c. powdered sugar

¾ tsp. finely ground sea salt

1 c. all purpose flour

1 c. bittersweet chocolate chips/chunks

3 large eggs, room temperature

½ c. canola oil

2 Tbsp. water

1 tsp. pure vanilla extract

¼ tsp. finely ground sea salt

Preheat oven to 350 degrees.  Lightly coat an 8” x 8” baking dish with cooking spray.

Combine goat cheese, 1 Tbsp. powdered sugar, egg and 1 Tbsp. flour in a small mixing bowl.  Using a hand mixer, blend until thoroughly combined and goat cheese forms ribbons.  Set aside.

Combine cocoa powder, dark brown sugar, powdered sugar, sea salt and flour in a medium mixing bowl.  Whisk to combine.  Add chocolate chips and set aside.  Combine eggs, canola oil, water, and vanilla extract in a separate mixing bowl and whisk to combine.  Add egg mixture to cocoa powder mixture and stir until just combined.

Add about half of the chocolate mixture to prepared baking pan and spread to evenly distribute.  Pour the goat cheese mixture over the top of the chocolate mixture in the prepared pan.  Spread lightly to distribute.  Add the remaining chocolate mixture and spread to evenly distribute.  Using a knife, swirl the mixture as desired.  Sprinkle the top with ¼ tsp. sea salt.

Bake for 35-40 minutes or until a toothpick inserted in several spots comes out clean (due to chocolate chunks).  Let cool for as long as you can possibly tolerate and serve warm with a tall glass of cold milk.

Happy recipe experimenting!  Can’t wait to see what you send me next, C!  =)

– j

All content and photographs © 2010 jb’s pour house

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