These delicious chocolate brownies with tangy goat cheese and caramel sauce are from my cookbook, Sassy Cookies. If you have Mexican vanilla, use it in this recipe wherever vanilla extract is specified.
Goat Cheese Caramel Brownies
Makes 20 to 24 brownies
Brownie Base
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 oz. unsweetened chocolate
3 oz. bittersweet chocolate
6 tablespoons (3/4 stick) unsalted butter
1 cup sugar
2 teaspoons pure vanilla extract
3 large eggs
Goat Cheese Filling
1 cup (about 8 oz.) plain chevre, French if available
2 1/2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1 large egg yolk
Caramel Sauce
1 cup canned or fresh dulce de leche
1 teaspoon pure vanilla extract
2 tablespoons boiling water
Preheat oven to 350F. Line the sides and bottom of an 8 x 8-inch baking pan with aluminum foil, leaving an overhang of about 2-inches on two opposite edges. Cut parchment to fit bottom of pan. Lightly grease the sides with oil.
In a medium bowl, sift together flour, salt, and baking powder. Set aside.
In the top of a double boiler, set over simmering water, melt unsweetened chocolate, bittersweet chocolate, and butter. Stir constantly, until chocolate and butter are fully combined and mixture is smooth. Remove from heat. Add sugar and vanilla. Mix thoroughly. Cool about 5 minutes. Whisk in eggs, one at a time. Gradually whisk flour mixture into chocolate mixture, until fully incorporated.
In the large bowl of an electric mixer, combine the goat cheese, sugar, vanilla, and egg yolk. Set speed to high and cream for 1 to 2 minutes, until light and fluffy.
In a separate bowl, combine the dulce de leche, vanilla, and water. Mix until smooth and thoroughly combined.
Pour half of the brownie base into the bottom of the prepared pan. Smooth top. Using a spoon, drop half of the goat cheese filling on top of the batter in dollops. Pour the remaining brownie base over the filling. Spoon the dulce de leche mixture on top of the batter in dollops. Drop the rest of the goat cheese in dollops on top of the batter. Carefully swirl with a knife to create a marble pattern. Do not over mix.
Bake for 50 to 60 minutes, until center is raised and firm to touch. Sides will pull away from pan slightly. Cool in the pan, placed on a wire rack.
Cut just before serving. Store at room temperature for up to 3 days.
Baker’s Note: For a special treat, mix additional caramel sauce and spoon 1/2 tablespoon over brownie just before serving.