Deep Chocolate Brownies with Chevre Swirls
Yields: 16 brownies
-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)
-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
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.
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.