|Goat Cheese Brownies|
For the Brownies:
1 ¼C AP Flour
2T Dark Dutch Process Cocoa Powder
11oz Semi-Sweet Chocolate Chips
1 Stick of Butter, Cut into Cubes
1t Instant Espresso Powder
1 ½C Sugar
½C Brown Sugar
5 Eggs, Room Temperature
Salt, For Sprinkling
1oz Chocolate Chips, For Sprinkling
For the Goat Cheese Layer:
10oz Goat Cheese, Softened & Room Temperature
1 Egg, Room Temperature
1. First, make a double boiler with a pot of boiling water and a glass bowl. Make sure that the bottom of the bowl does not touch the hot water. Put the chocolate chips, butter, and espresso power and melt together. Once the mixture is melted, take the bowl off the heat and mix in both sugars. Let this mixture come to room temperature before adding the eggs. Add 3 eggs at first and blend together. Then add the other 2 eggs, as well as the vanilla and blend until well incorporated. In a separate bowl, whisk together the flour, salt, and cocoa powder. Slowly fold the flour mixture into the chocolate mixture, but do not over mix.
2. Preheat the oven to 350 and line a 13x9 baking dish with tin foil and spray with Pam. Pour half of the brownie mixture into the prepared pan.
3. To make the goat cheese layer, whip together the goat cheese and sugar, until it starts to soften. Then add the egg and vanilla, beat until creamy and fluffy. Spread this layer over the first layer of brownie batter. Add the remaining half of the brownie mixture over the goat cheese layer and spread. Top the brownies by sprinkling some chocolate chips and salt.
4. Bake for 35 minutes and then let the brownies come to room temperature before you cut them.