I used the brownie base for David Lebovitz's ( Ready for Dessert ) cheesecake brownies, but swapped the cream cheese for goat cheese and added a touch more sugar ( to compensate for the tartness in the goat cheese). I also omitted the chocolate chips from the actual brownie base and instead took a skinny bar of Valrhona and did a rough chop. After swirling in the cheese mixture, I dotted the top of the brownies with the chocolate chunks. This ended up being a delicious experiment!
adapted from David Lebovitz
yield 16 brownies
6 Tbls. unsalted butter, cut into pieces
4 oz. bittersweet chocolate, chopped
2/3 cup sugar
2 large eggs, room temp
1/2 cup all-purpose flour
1 Tbls. unsweetened cocoa powder ( I use Valrhona )
1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chopped bittersweet chocolate chunks
8 oz. mild goat cheese, room temp
1 large egg yolk
6 Tbls. sugar
1/4 tsp. vanilla extract
• preheat oven to 350*. spray the inside of a 9" square baking pan w/cooking spray and line with parchment, leaving some overhang. lightly spray the parchment.
• for the brownies, in a medium saucepan melt the butter, then add the 4 oz. of bittersweet chocolate, melt over low heat until smooth. remove from heat and stir in the 2/3 cup of sugar, followed by the eggs. add the rest of the ingredients, minus the chocolate chunks. using a small off set spatula, spread evenly in the prepared pan.
• for the cheesecake, in a medium bowl, beat all the ingredients until smooth and incorporated. distribute the cheesecake mixture in dollops over top of brownie batter. with a butter knife, swirl the cheese mixture into the brownie. don't mix and swirl as you will end up with a muddy mess. you want it to look streaky. dot the tops of the brownies with the chopped bittersweet chocolate, distributing evenly.
• bake until brownies are set in the center, about 35 minutes. let cool completely in the pan before removing.
• I stored these in the fridge.