Goat Cheese Brownies

Father’s Day is coming. That probably means you should be stocking up on beef, and beer, and brats, and everything else men in sitcoms and Super Bowl commercials appear to love. Me, I’ll just be over here shoving goat cheese into brownies and calling it a day.

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See, my man doesn’t like beer. He doesn’t eat much red meat, and he’s not even that fond of bacon. (Which fact did not prevent me from including it in my Dude Food Magic Bars from last Father’s Day.) What he does like is really intense chocolate desserts, and salty goodness.What I like is making mild-mannered brownies a little bit weird, so when you combine those two passions, you get these Goat Cheese Brownies. Like a marriage, this dessert is built on compromise, mutual respect, and lots of chocolate and butter.

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I’m ready to make goat cheese desserts A Thing, are you with me? My girl Danguole over at 10th Kitchen is already hard at work fighting the good fight and pairing it with shortcakes and strawberries. The Kitchn had a great goat cheese cheesecake they featured a few months ago. But I can’t help but feeling we could be doing so much more with goat cheese! Its mild, slightly tangy flavor and soft texture makes it the perfect replacement for cream cheese in so many desserts, and with summer berries all around us, I think now is the time to get adventurous. Let’s stuff it in cakes! Let’s put it in tarts! Let’s pipe it on cupcakes! C’mon, let’s get wild.

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I took my own advice and added goat cheese to two layers of these brownies. Soft chevre is mixed into the dark, fudgy brownie base, and then used to make the light and fluffy goat cheese frosting that’s sandwiched between the brownies and chocolate glaze. My original intention was to just make the brownies and glaze, but after I tasted the baked brownies, I was concerned. The goat cheese gave the brownies a wonderfully rich and decadent texture, but the flavor was subtle and hidden underneath the chocolate. “This is no good!” I cried. “I need more goat. BRING ME MORE GOAT!!”

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So, the goat cheese frosting was born, and it’s one of my favorite elements in the finished bars. It helps lighten the otherwise heavy brownies, and it’s the perfect blend of sweet and tangy. And even thought I’ve written the word “goat” about fifty times in this post, thisis truly not a goaty dessert. If you gave it to someone and didn’t tell them what it was, they would probably just think it was an amazing cream cheese frosting! Pinky swear. Don’t fear the goat.

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Oh, and the salt! One quick plug for this really fun pyramid salt I picked up at Trader Joe’s. I bought it on a whim (story of my TJs life) and was delighted to find that the flakes were really and truly shaped like pyramids. I may have an uninformed palate but I don’t think it tastes much different from my other flaked sea salt. However, I love the giant crystals and may or may not have hummed “Walk Like An Egyptian” as I crumbled them atop the brownies.  You don’t need a fancy geometric salt to make these, but I do recommend a pinch of a crunchy, flaked salt on top—it makes all the difference and really provides the perfect finish.

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Now go out there and get goaty!


Goat Cheese Brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brownies
Ingredients
For the Brownies:
  • 8 oz unsalted butter
  • 4 oz semi-sweet chocolate, finely chopped
  • 7 oz (1 cup) granulated sugar
  • 3 large eggs, at room temperature
  • 4 oz (1/2 cup) soft goat cheese (chevre), at room temperature
  • 2 tsp vanilla extract
  • 2¼ oz (1/2 cup) all-purpose flour
  • 1½ oz (1/2 cup) unsweetened cocoa powder
  • ½ tsp salt
For the Goat Cheese Frosting:
  • 3 oz unsalted butter, at room temperature
  • 6 oz (3/4 cup) soft goat cheese (chevre), at room temperature
  • 12 oz (3 cups) powdered sugar
  • ½ tsp vanilla extract
  • Pinch salt
For the Chocolate Glaze:
  • 6 oz semi-sweet chocolate, finely chopped
  • 3 oz heavy cream
  • 2 oz unsalted butter
Instructions
To Make the Brownies:
  1. Preheat the oven to 325 F. Line an 8x8-inch baking pan with foil, and spray the foil with nonstick cooking spray. (If you want thinner brownies, you can use a 9x9-inch pan. The baking time might need to be shortened.)
  2. Combine the butter and chopped chocolate in a large microwave-safe bowl. Microwave in 20-second increments, stirring frequently, until the butter and chocolate have melted and are smooth. Add the granulated sugar and whisk it in. If the chocolate is quite warm, let it cool to room temperature before continuing.
  3. Add the eggs one at a time, whisking well after each addition. The brownie batter will first look grainy and separated, but as you continue whisking it will come together and get thick and shiny, like pudding. This process may take 1-2 minutes of whisking. After it is smooth and shiny, add the room temperature goat cheese and the vanilla, and whisk them in.
  4. Finally, sift the flour, cocoa, and salt over the bowl, and stir everything together gently with a spatula. Scrape the batter into the prepared pan and smooth it into an even layer. Bake the brownies at 325 F for 45-50 minutes, until a toothpick comes out with a few moist crumbs clinging to it. Cool completely on a wire rack before frosting them.
To Make the Goat Cheese Frosting:
  1. Combine the butter and goat cheese in a mixing bowl, and mix with a paddle attachment on medium speed until light and fluffy. Add the powdered sugar, vanilla extract, and salt, and beat on low speed until the sugar is mixed in. Raise the speed to medium and beat for another minute, until light and fluffy.
  2. Spread the goat cheese frosting on top of the cooled brownies in an even layer. Chill in the refrigerator for 20 minutes before adding the glaze on top.
To Make the Chocolate Glaze:
  1. Place the chopped chocolate in a medium bowl. Combine the cream and butter in a small saucepan, and place the pan over medium heat. Bring the cream to a simmer, with bubbles appearing along the sides of the pan, but don't bring it to a full boil.
  2. Pour the hot cream over the chopped chocolate and let it sit and soften the chocolate for 1 minute. After a minute, whisk the chocolate and cream together until it is smooth and shiny. Pour it over the brownies and smooth it into an even layer. Refrigerate the brownies until the glaze is firm, at least 45 minutes.
  3. To cut the brownies, lift them from the pan using the foil as handles. Use a large sharp knife to cut them into small squares. Wash the knife frequently in warm water between cuts for the cleanest cuts. These brownies are easiest to cut when cold, but for the best taste and texture, let them sit at room temperature for 20 minutes before eating them. If desired, top with a pinch of flaked sea salt just before serving.

 

34 Responses to Goat Cheese Brownies
  1. Giselle says:

    Omg! You did it again!!! These may be the most gorgeous brownies I’ve ever laid eyes on. The goat cheese is intriguing!

    • Elizabeth says:

      Thank you Giselle! I like it because it works for goat cheese lovers, but if someone is one the fence, it’s not too strong so it shouldn’t bother them much.

  2. Medeja says:

    Goat cheese frosting on brownies sounds so interesting.. Have to save them :) they look fantastic!

  3. OH MY GODNESS
    Goat cheese
    Chocolate
    And salt????
    This must be the most heanvely dessert I’ve ever laid my eyes on!!! So trying this combo soon!
    Consuelo – Honey & Figs recently posted…Chocolate Coconut Yogurt Cream Pancakes

  4. Johlene says:

    Love the idea of using goats cheese in brownies!! Super original and a really good idea :-) These look delish!!
    Happy weekend xoxo

    • Elizabeth says:

      Thank you Johlene! I’m a goat cheese freak so I try to use it as often as possible. :) Happy weekend to you too!

  5. These are not just brownies!!!!! They are pieces of perfection! No wait, these are pieces of artistic beauty!!!!! They look soooo delicious and soooo perfect! That layer of fudgy brownie and the goat cheese frosting and then the chocolate glaze!!!!!! I.WANTTTTTTT!!!!
    Samina | The Cupcake Confession recently posted…Banoffee Brownie

  6. Bring on the goat. Again you made a perfect gorgeous dessert. You rock!
    Norma | Allspice and Nutmeg recently posted…My Favorite Sandwich – Mediterranean Panini

  7. Yes to goat cheese in all the desserts! I am dying to try goat cheese frosting now. And I am sold on the pyramid salt. Any food that hums is worth it in my book.
    Natasha @ The Cake Merchant recently posted…Portable Chocolate Olive Oil Cakes and a Road Trip West

    • Elizabeth says:

      Thanks Natasha! Can’t wait to see what evil genius you get up to with goat cheese frosting. I’m picturing a big layer cake…!

  8. This sounds HEAVENLY! I am such a fiend for goat’s cheese – I once had it in a deep fried thang with quince paste and it blew my mind. But that’s got nothing on this brownie, which looks, genuinely, incredible. So so delicious.
    Sarah | The Sugar Hit recently posted…Vanilla Sour Cream Waffles

    • Elizabeth says:

      Holy moses, that fried goat cheese/quince paste thing sounds incredible! That should be on the docket for The Sugar Hit, am I right?

  9. Danguole says:

    Girl you KNOW I support this so much! Let’s get goaty!

    And this is too funny–DON’T LOOK, but one of my first posts ever was goat cheese brownies. Holy awful photos, Batman!
    Danguole recently posted…Fever Pitch Cocktail

    • Elizabeth says:

      Seriously? SERIOUSLY?! I am going to disobey and look, because I think it’s so cool that we are basically the same person. Have I ever told you how smart you are? And how pretty? Haha.

  10. I can’t believe I never thought to put goat cheese in desserts! This looks amazing!

    • Elizabeth says:

      Thanks Chloe! I think I want to try tart fillings next–can’t you picture how great a fluffy goat cheese tart filling would be topped with berries or something?

  11. N bacon or beer? Thank goodness for these brownies to balance that out! I am all over the deep dark chocolate and salt. Goat cheese, who knew it was such a magical ingredient? The layers are just stunning!
    Mary Frances recently posted…Raspberry Shortcake Cake (gluten free, dairy free)

  12. Oh my. I especially love how perfectly cubicle they came out. You two have me thinking now. . . . And just by coincidence, as you said, “we could be doing so much more with goat cheese” and I glanced to the right, and low and behold were your strawberry hand pies. Can we please do a goat cheese and berry hand pie? Can you do it for me, and I’ll just stuff my face?
    Thank you. You’re awesome.

    • Elizabeth says:

      YES! You, my dear, are a genius. I would be so into goat cheese and strawberry hand pies. Now you just toodle across the country and we’ll make it happen…

  13. These brownies look amazing! I love the addition of goat’s cheese- so cool and unique!
    Jess @ whatjessicabakednext.com recently posted…Eton Mess Cheesecake {Laura Ashley Blog Feature}

  14. Your hubby has great taste. These bars are stunning. I love that you mingled tangy goat cheese with rich, dark chocolate. Pinned.

  15. omg, Elizabeth. These look and sound amazing. At first glance, I thought they were Nanaimo Bars. And then I read “goat cheese” and had to do a double-take. I can totally imagine what the marriage of chocolate and goat cheese would taste like. And I WANT it. Pinning and making soon!
    laurel @ wannacomewith recently posted…chocolate espresso caramels

    • Elizabeth says:

      Thanks Laurel! I LOVE Nanaimo bars so of course now I’m thinking of how I can make them with goat cheese. :)

  16. Lexy says:

    Because pictures are deceiving could you please share how tall these brownies are when made in a pan 8×8 or 9×9? Thanks. They look soo good.

    • Elizabeth says:

      Hi Lexy, the brownies in the picture were made in an 8×8 pan, and I’d estimate they’re about 1.5″ tall. If made in a 9×9 pan they’d probably be closer to a little over an inch tall. Hope this helps!

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