Deep Chocolate Brownies with Chevre Swirls Version 2.0
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
-1 1/2 cups granulated sugar
-1/2 cup powdered sugar
-3/4 teaspoon sea salt
-1 cup all purpose flour
-1 cup semisweet chocolate chips
-3 large eggs
-1/2 cup canola oil
-2 tablespoons water
-1 teaspoon chocolate extract, optional
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 chocolate extract. 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.
Bake the brownies for about 35 minutes to 45 minutes. 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.