Goat Cheese Swirl Brownies

These thick, fudgy dark chocolate brownies swirled with sweet, creamy goat cheese are like cheesecake brownies only better. Made with melted chocolate, cocoa powder, and tangy goat cheese.

Goat Cheese Swirl Brownies — Gathered At My Table - seasonal baking recipes with a creative twist (1)

Back in the height of the Food Network days of my childhood, I remember watching one of those deep-dive shows into a goat farm somewhere in the Northeast where, at the end of the episode, there was a montage of bleating goats, cheese-making machinery, and thick brownies swirled with fresh goat cheese. Those brownies made a permanent impression in my my mind so to say that I have been thinking of this recipe for the past 15 years is not an exaggeration. Thankfully, I found myself with a Costco-sized goat cheese log in the refrigerator that was just begging to be swirled into brownies.

The base for this recipe starts with my long-time favorite fudgy brownie recipe. I spent about 5 years testing and tweaking this recipe so you know it’s a good one. They are thick and deeply chocolate-y and come together in just a few minutes using minimal dishware—always a win in my book. Then we make a sweetened goat cheese mixture and swirl it through the batter just before baking. They are sweet and simple and a little bit fancy, just how I like my baked goods.

Chocolate. The most important part of any brownie recipe. This recipe has a base of melted chocolate + the addition of a little cocoa powder. I like to use the Trader Joe’s 72% Pound Plus Chocolate Baking Bars because they are quality-chocolate at an affordable price. You can either use dutch-processed or dark cocoa powder for this recipe—the darker the better in my opinion.
Butter. This recipe uses butter as our fat source and it’s melted with the chocolate in a double boiler. Because we’re using it in a melted form, if you want to play around with flavor, you could experiment with olive oil or coconut oil for a slightly different flavor.
Espresso Powder. Espresso goes beautifully with chocolate. You can use espresso powder or instant coffee granules in this recipe.
Eggs. This recipe uses 6 eggs in total, 5 in the brownie batter and 1 in the goat cheese mixture. Egg yolks provide fat and emulsification, while whites contribute to the structure of the brownie. In the brownie batter, we are using 3 whole eggs and 2 of the egg yolks, while the remaining 2 egg whites are whipped with sugar to create our crackly brownie crust.
Brown Sugar. I love the sticky, caramelized flavor that brown sugar adds to this recipe.
Granulated Sugar. Half of the granulated sugar in this recipe is whisked directly into the brownie batter and half is whipped into the egg whites to create a meringue that will give us a crackly, brownie crust. We’ll use another 2 tbsp to sweeten the goat cheese mixture.
Flour. We are using one cup of all purpose flour in this recipe.
Goat Cheese. The star of the show, we are using 8 oz of plain goat cheese for the swirl layer.
Salt, Heavy Cream, and Vanilla. A pinch of salt is added to both the brownie batter and the goat cheese mixture. A splash of heavy cream can be used in the goat cheese mixture to help loosen it and make it a “swirl-able” consistency. I scraped the vanilla bean seeds from one vanilla bean pod for the goat cheese swirl, but you can substitute 2 tsp of vanilla extract.

These thick, fudgy dark chocolate brownies swirled with sweet, creamy goat cheese are like cheesecake brownies only better. Made with melted chocolate, cocoa powder, and tangy goat cheese.

Ingredients

for the brownie batter

1 cup (125 g) all purpose flour
1 tsp kosher salt
6 tbsp cocoa powder
12 oz dark chocolate, chopped
1 cup (226 g) unsalted butter, cubed
2 tsp espresso powder
1 cup (200 g) granulated sugar, divided
1 cup (213 g) brown sugar
5 eggs (3 whole, 2 separated)

for the goat cheese swirl

8 oz plain goat cheese, softened
1 egg
2 tbsp granulated sugar
pinch of salt
1 vanilla bean, scraped
1-2 tbsp heavy cream, if needed

Instructions

Preheat the oven to 350° F and line a 9x13" baking dish with parchment paper. Set aside.
In a small bowl, whisk together flour, salt, and cocoa powder. Set aside.
Combine chopped chocolate, cubed butter, and espresso powder in a large heat-proof bowl and set it over a pot of simmering water. Heat, stirring often, until mixture is completely melted and smooth. Let cool slightly.
When the chocolate has cooled a bit, whisk in the brown sugar and half of the granulated sugar.
Add the 3 whole eggs and 2 egg yolks one at a time, whisking thoroughly after each addition.
Gradually fold in the dry ingredients, mixing with a rubber spatula until just combined and no flour streaks remain. Set batter aside.
In a mixer fitted with the whisk attachment, begin whipping the 2 egg whites on medium speed. When the whites are frothy, gradually stream in the remaining half of the granulated sugar. When all of the sugar has been added, increase the mixer speed to medium-high and whip until medium peaks form.
Working in two additions, gently fold the whipped egg whites into the brownie batter, mixing gently until completely combined, no white streaks remain, and all of the batter is one consistent color. Transfer the batter to the prepared pan and set aside while you make the goat cheese swirl.
To make the goat cheese swirl, combine goat cheese, egg, sugar, salt, and scraped vanilla bean seeds in a large bowl. Beat with a mixer until smooth, adding a splash or two of heavy cream to loosen if needed.
Dollop the goat cheese mixture over the top of the brownie batter and swirl with a knife or skewer. Bake for 30-35 minutes, until the top of the brownie is set and a knife or toothpick comes out clean when inserted into the center.
Let the brownies cool completely before serving. For clean slices, chill the brownies for at least an hour and preferably overnight before slicing.

Notes

You may have extra of the goat cheese mixture, but I'm not into writing recipes where you have to use 1/2 of an egg. If you want a little extra goat cheese, you can add a layer to the middle of the batter in addition to swirling it on the top.

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Goat Cheese Swirl Brownies — Gathered At My Table - seasonal baking recipes with a creative twist (2024)

FAQs

How long should you let brownies cool before covering? ›

The amount of time varies, but it typically ranges from 1 to 2 hours. 5. Quick Cooling Methods:If you're pressed for time, consider placing your brownies in the refrigerator for about 30 minutes or in the freezer for 15 minutes. Ensure they are adequately covered to avoid absorbing any smells/flavors from your fridge!

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How do you know when brownies are done? ›

For cake-like brownies, take them out of the oven when they just begin to pull away from the sides of the pan, or when a toothpick inserted in the center comes out clean. For fudgy brownies, bake within the time range stated in the recipe. For very moist brownies, take them out toward the minimum baking time.

Can I cool my brownies in the fridge? ›

You can speed the cooling process by refrigerating the brownies in the pan, or by freezing them, but we think letting them cool at room temperature will give you the best results.

Should brownies cool in the pan? ›

Brownies will be easiest to remove from the pan when they are fully cooled, because they will be fully set and firm. If you want to be able to remove the brownies from the pan without cutting them first, you can line the pan with parchment paper, allowing it to hang over the sides of the pan.

Why are my brownies still runny in the middle? ›

If the middle is raw but the edges are burning, your oven is too hot. For a standard recipe, cooked in an 8 inch square tin, we'd look to cook the brownies low-and-slow - around 30 minutes at 160C.

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Should I cover brownies with foil while baking? ›

Lining the pan with two layers of foil prevents any brownie casualties, protects the pan from knife scratches, and makes cleanup a cinch. Once cooled, the brownies or bar cookies can be lifted easily from the pan and transferred to a cutting board.

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Do I cover brownies with foil while they cool? ›

It's always a good idea to let baked goods cool completely before covering and storing. From a food safety standpoint, covering something while it is warm can encourage bacteria growth, worse in an enclosed environment where the heat produces moisture.

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How do you tell if brownies are done without a toothpick? ›

If the center still looks slightly wet, just don't cut into it right away because it will finish cooking from the heat of the pan. If your brownies are a cake like texture, instead of using a toothpick, use a sharp knife. If it comes out clean, the brownies are done.

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Should brownies cool before covering? ›

It's always a good idea to let baked goods cool completely before covering and storing.

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Should brownies be cool before frosting? ›

[And, if you're adding nuts or mix-ins, add them quickly, now.] Pour the brownie batter into the prepared pan and bake for 20-25 minutes, until a knife in the centre comes out clean. Allow the brownies to cool completely in their pan before frosting.

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Should brownies be covered or uncovered? ›

After you cut the brownies, either cover the pan tightly with aluminum foil or remove the brownies and place them in an airtight container. If they contain perishable ingredients such as cream cheese, place them in the refrigerator.

How do you cover brownies after baking? ›

Because baked goods are porous, they tend to absorb the odors and flavors of the foods around them. To ensure that your brownies taste the same as when they went in, double wrap them in plastic wrap or place them into an airtight container.

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