I like to over prepare and Brian likes to get things just right, which I (of course) view was under preparing. These differences are most obvious when we’re getting ready to host a party. Brian will carefully calculate just how many appetizers each person is likely to eat, and I’ll worry that they’ll be so tasty that our gusts double their normal intake leaving someone else to go hungry. In the end, it’s usually a 50-50 split on who was right. We’ll both be glad that I insisted on extra booze, but I’ll also learn that there are only so many desserts someone can eat in one night. Our last party left us with a bit of extra goat cheese (I’ll admit, this one is on me) and I needed a way to use it up. I’m a big fan of cheesecake brownies and thought swapping out the cream cheese for something a bit tangy was worth a try. Luckily, my instincts were right on this one. I think we may just have to over prepare for our next party too!
Raspberry Goat Cheese Brownies
Makes a 13×9″ dish
- Crisco or cooking spracy
- 2 1/2 pints raspberries (about 2 cups)
- 2 tablespoons bourbon
- 12 tablespoons unsalted butter, cut into 1/2-inch cubes
- 2 3.5-ounce bars 70% chocolate, roughly chopped
- 1 3.5-ounce bar 90% chocolate, roughly chopped
- 1/2 cup skim milk
- 1 cup flour, sifted
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups sugar, divided
- 5 eggs, divided
- 4 ounces goat cheese, softened
- 8 ounces low-fat cream cheese, softened
- 1/2 teaspoon vanilla extract
1. Preheat the oven to 350°F. Coat a 9 x 13 ovenproof dish with Crisco or cooking spray; set aside.
2. In a small bowl, combine the raspberries and bourbon. Set aside.
3. Melt the butter in a medium saucepan over medium heat. Mix in both types of chocolate and stir until smooth. Remove from heat and stir in the milk; let cool 5 to 7 minutes.
4. Meanwhile, in a medium bowl, combine the flour, baking powder and salt; set aside.
5. Once the chocolate mixture has cooled, add 2 cups of sugar and 4 of the eggs, one at a time, mixing between additions. Add the wet ingredients to the dry ingredients and mix to combine. Gently fold half of the raspberries into the brownie batter and pour into the prepared dish.
6. In another medium bowl (or in a stand mixer), combine the goat cheese, cream cheese, vanilla and the remaining 1/4 cup sugar and egg; cream ingredients together until fluffy. Gently fold in the remaining raspberries and their juices. Drop the cheesecake batter by spoonfuls all over the top of the brownie batter. Use a skewer to swirl the two batters together. Bake for 30 minutes or until set.
SWWU Tip 1: Brownies will last covered with an air-tight lid on the countertop for up to 5 days, refrigerate to store them longer.
SWWU Tip 2: Want to skip the bourbon? Sub in an equal amount of rum or toss berries with a tablespoon of lemon juice and a teaspoon of confectioners’ sugar.