The traditional cheesecake brownie gets a spin with a creamy goat cheesecake filling swirled with chocolate brownie batter atop a decadent chocolate base

According to the team at the now-defunct Cake and Loaf bakery, the “tart and slightly sour goat cheese plays well with the decadent chocolate and makes for a fudge-like brownie experience.” The Cake and Loaf cookbook is packed with the best baking recipes for the treats that were customer – and employee – favourites, including these Goat Cheese Brownies.

“We hope you enjoy this flavour journey, and we hope these brownies become a regular in your household. Several employees demanded that we make an extra tray for snacking when we made them for this book, so they must be good! We love these for birthday parties because they are easy to make (no fussy icings) and they fulfill everyone’s cravings for chocolate while being just different enough to encourage curiosity.”

Goat Cheese Brownies

Nickey Miller and Josie Rudderhem

Indulge in rich and fudgy Goat Cheese Brownies, featuring a creamy goat cheese swirl atop a decadent chocolate base.

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Ingredients

Brownie Batter

½ cup cocoa powder sifted 1 cup granulated sugar
½ tsp salt
½ cup unsalted butter melted 1 large egg
1½ tsp pure vanilla extract
¼ cup buttermilk
½ cup all-purpose flour sifted

Goat Cheesecake Filling

9 oz (250 g) soft goat cheese
½ cup granulated sugar
1 egg yolk

Instructions

Brownie Batter

In a medium bowl, whisk together the cocoa, sugar, salt, and melted butter until the mixture is smooth and no oily film remains around the edges.
Whisk in the egg and vanilla, adding a little air, until the mixture is smooth and has lightened slightly in colour. Whisk in the buttermilk until the mixture is smooth. Using a silicone spatula, stir in the flour and mix until no dry flour remains and the batter is smooth. Set aside.

Goat Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the goat cheese, sugar, and egg yolk on medium-high speed for 1 to 2 minutes until smooth. Scrape down the sides and bottom of the bowl. Mix again on medium-high speed for 30 seconds. Do not overmix or the mixture will become too liquid.

Brownies

Preheat the oven to 350°F (180°C). Line an 8-inch square cake pan with parchment paper.
Scoop the brownie batter into the prepared pan, alternating with smaller scoops of the cheesecake filling. Using a butter knife, swirl the two batters together a little. You want to leave distinct areas of cheesecake and brownie batter. Tap the pan lightly on the counter to level out the batters. Bake for 35 to 45 minutes, or until a toothpick inserted into the centre of the brownie comes out clean. Allow the brownie to cool at room temperature for 1 to 2 hours and, once cooled, cover the pan and refrigerate overnight before cutting.
Cut the brownies using a warm chef’s knife by dipping it into hot water and drying it on a clean kitchen towel. Wipe the knife between each cut to get nice clean cuts.

Notes

Make ahead

These brownies can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.
Remove them from the refrigerator at least 1 hour before serving and serve them at room temperature.

How to cut brownies cleanly

Cut the brownies using a warm chef’s knife by dipping it into hot water and drying it on a clean kitchen towel. Wipe the knife between each cut to get nice clean cuts.

Keyword cheesecake brownies, chocolate brownies, Goat Cheese, goat cheese brownies