Goat Cheese Brownies
8 oz unsalted butter
4 oz semi-sweet chocolate finely chopped 7 oz granulated sugar 1 cup
3 large eggs at room temperature
4 oz soft LaClare Original Goat Cheese
2 tsp vanilla extract
1⁄2 cup all-purpose flour
1⁄2 cup unsweetened cocoa powder
1⁄2 tsp salt
3 oz unsalted butter, softened
6 oz soft LaClare Original Goat Cheese
3 cups powdered sugar
1⁄2 tsp vanilla extract
6 oz semi-sweet chocolate finely chopped 3 oz heavy cream
2 oz unsalted butter
1. Preheat oven to 325 F. Line an 8x8-inch baking pan with foil. Spray with nonstick cooking spray.
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. 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. After it is smooth and shiny, add the room temperature goat cheese and the vanil-la, 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 at 325 F for 45-50 minutes, until a toothpick comes out with a few moist crumbs clinging to it. Cool completely before frosting.
1. Combine butter and goat cheese in a mixing bowl. Mix 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 until light and fluffy.
2. Spread the frosting on top of the cooled brownies in an even layer. Chill in the refrigerator for 20 minutes before adding the glaze.
1. Place the chopped chocolate in a medium bowl. Combine the cream and butter in a small saucepan. Place the pan over medium heat. Bring the cream to a simmer.
2. Pour the hot cream over the chopped chocolate and let it sit 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.