Deep Chocolate Brownies with Chevre Swirls

Yields: 16 brownies

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

-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 (optional)
-1 cup semisweet chocolate chips

Make 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.

Make brownies
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.

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National Blogger Bake Sale & Deep Chocolate Brownies with Chevre Swirls Version 2.0
June 14, 2010 at 12:52 pm

{ 2 comments… read them below or add one }

Marina January 10, 2010 at 9:05 pm

This sounds yummy. I wish I could bake 🙁


Jen May 29, 2010 at 8:21 pm

I just watched the Chevre Brownie episode of Throwdown with Bobby Flay. I cannot wait to try your version. I’m going out first thing in the morning to load up on goat cheese. Thanks for the recipe!


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