My friends and I love throwing themed dinner parties. Not only do they give us the opportunity to cook delicious food, but they also give us a great excuse to dress up. A few weekends ago, we decided to host a fancy wine and cheese party since my friend Rachel had a gift certificate for French cheeses that was about to expire. She ordered several different types of cheeses, including Camembert, Roquefort, and Brie.
Our spread consisted of over ten cheeses, including a heart shaped Neufatel and ash covered goat cheese, several appetizers, and tomato basil fondue. And lots of wine. All of these cheeses were delicious, except for the Roquefort in my opinion (but that’s probably because I’m not a fan of blue cheese). Because it was so hard for us to choose a favorite, we spent the evening tasting each cheese over and over again.
Knowing that there would be plenty of cheese and appetizers, I decided to bring a dessert. But I wanted to make one that used cheese in an untraditional way. So when I saw this recipe from Love and Lemons for raspberry goat cheese brownies, I knew I had the perfect dessert! The original recipe comes from The Kitchn, a website that I frequent daily, and calls for 2:1 ratio of goat cheese to cream cheese. However, upon reading the comments, I decided it was smarter to switch the ratio to 1:2. After all, even though it was a cheese party, my friends might not have liked eating goat cheese for dessert.
I only made a quarter of the original recipe (half of Love and Lemon’s adapted recipe). Because I didn’t have any fresh or frozen raspberries on hand, I used raspberry jam instead and swirled dollops of it into the batter. The brownies were both fudgy and cakey and the cream cheese and goat cheese batter was delicious. The goat cheese was very subtle, adding only a slight tang to the cream cheese.
My friends agreed that the goat cheese wasn’t overpowering and added a nice, fancy twist to the traditional cream cheese brownie. The raspberry jam also adds beautiful streaks of bright red to the brownies, but to be honest, I couldn’t really taste the jam.
Good wine, good cheese, and good friends. Sometimes that’s all you need for a perfect Friday night. Hosting that wine and cheese party added a nice little kick to our normal schedule. Just like the subtle tanginess that goat cheese gave to those brownies.
5 ounces dark chocolate, chopped
5 tablespoons unsalted butter, cut into chunks
1/4 cup milk
1 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup flour
1/8 teaspoon baking powder
1/4 teaspoon salt
Raspberry Goat Cheese Swirl
2 ounces goat cheese, softened
4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1/8 cup sugar
1/4 teaspoon vanilla extract
Raspberry jam (I was lazy, but you could use fresh raspberries)
1. Preheat the oven to 350ºF and lightly grease a 9×13-inch baking pan. (Since I made a small batch, I used a smaller pan).
2. Melt the chocolate and butter in a glass bowl placed over a simmering pot of water. Make sure the glass bowl does not touch the water. (This is the double boiler technique). I was lazy and used the microwave, but be careful if you do this, you don’t want to burn the chocolate!
3. When the chocolate is completely melted, remove from the heat, whisk in the milk, and cool for about 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one by one.
4. Add the flour, baking powder, and salt and fold in until just combined. Pour the batter into the greased baking pan.
5. Using a stand or hand mixer, beat the goat cheese with the cream cheese, butter, egg, sugar, and vanilla extract until light and fluffy.
6. Drop dollops of the goat cheese mixture and raspberry jam on top of the brownie batter, then swirl through the batter with a knife. Be careful not to swirl too much!
7. Bake for 30 minutes or until just barely set. The top will be just turning light brown and the sides of the brownies will pull away from the pan. Let cool for at least 10 minutes before slicing.
According to the Kitchn, “the flavor and texture of these brownies really bloom when you let them rest overnight.” So try to make these the night before and resist eating them right away.