Deep Chocolate Brownies with Chevre Swirl Version 2.1
Yields 16 brownies
-6 ounces chevre, room temperature
-1 tablespoon powdered sugar
-1 large egg
-1 tablespoon all purpose flour
-2/3 cup Dutch process cocoa powder
-3/4 cup brown sugar
-3/4 cup powdered sugar
-3/4 teaspoon finely ground sea salt
-1 cup all purpose flour
-1 cup semisweet chocolate chips or dark chocolate chunks
-3 large eggs
-1/2 cup canola oil or alternatively melted butter (I prefer this with the mild flavor of canola oil, but I’ve used melted butter before when out)
-2 tablespoons water
-1 teaspoon chocolate extract, optional
-1 teaspoon good quality vanilla extract
-1/2 teaspoon medium ground sea salt, optional (I used my salt grinder to get something between a fine powder and the larger crystals)
Preheat oven to 350 degrees F. Lightly grease an 8×8″ square nonstick baking pan.
Make swirl by beating together the first four ingredients until smooth and well combined. Set aside.
Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a large mixing bowl. Add the eggs, oil, and water and extracts, mixing just until smooth.
Spoon half the brownie batter into the prepared pan. Spread the swirl mixture over it and then spoon the rest of the brownie batter on top. Swirl the two mixtures together with a knife if desired. Sprinkle with medium ground sea salt if using.
Bake the brownies for about 35 minutes to 45 minutes (for the 8″ pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Brownies will be done when the center is set but the consistency is still moist and fudgey. I usually prick more than one area to ensure I haven’t gotten a chocolate chip or chunk. You also definitely DO NOT want to overbake these as you’ll lose the fudginess of the texture so I watch these carefully.