The traditional cheesecake brownie gets a spin with a goat cheesecake filling swirled with chocolate brownie batter. A goat cheese dessert? Think of it as a cheesecake filling made with goat cheese, instead of a cheesecake filling made with cream cheese. 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.” And while the bakery may now be closed, 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.”
Make sure to refrigerate cheesecake brownies.
Goat Cheese Brownies
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
- Preheat the oven to 350°F (180°C). Line an 8-inch square cake pan with parchment paper.
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
- 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.
More simple baked dessert recipes from Cake & Loaf
