Goat cheese brownies, you ask? Ah yes, this might sound like something a mad scientist would whip up in her lab, but I assure you that if you like goat cheese, as I know many of you do, you will love this recipe. My caveat is; if you like goat cheese! A couple of weeks ago, I took some of these to my lovely sister-in-law who was suffering through some pretty bland hospital meals. “Oh Juli, I don’t’ eat goat!”, she gasped while trying to swallow the first mouth full of brownie. Well, I apologized and assured her that I would bring something more to her liking the next time that I visited her. I recognize that not all of us love the exotic tang of goat cheese, but I have discovered that it works as well in sweet recipes as it does in savoury ones. This has inspired me to explore this combination and see what I can come up with! However, I will be sure to ask my friends if they “eat goat” before I subject any of them to my future experiments! Dear Shelley, I’m so sorry I didn’t ask you before! Please forgive me.
I found this recipe in “Quinoa Revolution”, by Patricia Green and Carolyn Hemming. Since it is made with quinoa flour, it is also a gluten-free recipe; an area of cooking that I have not yet explored. So now I am really feeling like the consummate chemist: goat cheese in a sweet recipe and gluten-free all in one. The end result, quite delicious, I might add.
I am really excited to bring a large platter of these brownies to Fiesta Friday. Angie, at The Novice Gardener has been hosting us for 30 some odd weeks now and we are still as excited about this virtual blog party as we were in week 1! The most awesome thing is – I know that many of the FF gang love goat cheese! Thanks so much to you Angie, and your awesome stream of co-hosts who graciously take care of us, week after week. We’re still having way too much fun!
Black Forest, Goat Cheese Brownies
1½ cups semisweet chocolate chips
¾ cup unsalted butter
1 ½ cups fresh cherries, pitted and cut in half
or ¾ cup dried whole cherries
½ cup organic sugar or white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup quinoa flour
¼ cup buttermilk
1 cup crumbled goat cheese
Preheat oven to 325°. Grease a 9 inch square cake pan and line with parchment paper.
In a small saucepan, on medium-low heat, melt the chocolate chips and butter together, stirring until smooth. Set aside to cool.
If using the dried cherries, place them in a bowl and cover with boiling water. Let sit for 10 minutes to rehydrate. Drain and set aside.
Beat sugar, eggs and vanilla in a medium bowl until combined. Beat in the melted chocolate mixture. Mix in the flour just until blended, then mix in the buttermilk until well blended.
Pour half of the brownie batter into the pan and spread it evenly. Top with the cherries and goat cheese. Pour the other half of the batter on top, spreading evenly.
Bake for 30 – 35 minutes or until the middle of the brownie springs back when gently pressed. Do not overbake. Cool in the pan. Chill in the fridge before cutting into squares.
Store in a sealed container in the fridge for up to 1 week.