Today I'm part of the blog tour for Daryl Wood Gerber. She also writes under the pen name Avery Aames - writing the Cheese Shop Mysteries - which I love! The 5th books comes out in early February 2014 entitled Days of Wine and Roquefort. I can't wait to read her newest book!
I believe I discovered this recipe in the LA Times Food section. I can’t be sure. Once I “discover” a recipe, I often copy the ingredients into a computer file. I used to keep all the old clippings from newspapers in a recipe file, but I’ve moved so many times that I finally realized hording paper was a thing of the past. Most are streamlined into my computer now, except my mother’s favorites handed down over time.
However, I do horde cookbooks. I’ve got a growing collection. Why? Because I love them and because I’ve started a new series called A Cookbook Nook series. The first, FINAL SENTENCE, debuts soon. I hope you’ll join the cast of fun characters in Crystal Cove, California. Jenna, the protagonist, is a former ad executive who returns home to help her aunt open a culinary bookshop. Jenna seems to have all the right ingredients for a fresh start—until someone adds a dash of murder.
As for this recipe, goat cheese, coffee, and chocolate go fabulously together. You’ll see. This recipe is too good to pass up.
Savor the flavor!
GOAT CHEESE AND COFFEE BROWNIE
7 oz. dark chocolate
2 sticks butter, unsalted
1 ¾ cup brown sugar
4 eggs [For gluten-free make this 3 eggs and 2 egg whites]
1 1/3 cup flour [For gluten-free make this 1 1/3 cup gluten-free flour plus 1/2 teaspoon Xanthan gum]
¼ tsp. baking powder
1/3 cup cocoa powder
Goat cheese topping:
2 oz. cream cheese, softened
2 oz. goat cheese [used Laura Chenel’s Chevre]
2 tablespoons sugar
2 tablespoons ground espresso coffee
- Preheat oven to 350°F. Place chocolate and butter in a saucepan over low heat and stir until melted.
- In a large bowl combine sugar and eggs. Slowly stir into chocolate mixture.
- Sift flour, baking powder, and cocoa powder into bowl and combine with chocolate and egg mixture.
- Pour batter into a greased, 9-inch square baking pan and set aside.
- Whip together softened cheeses and sugar until smooth. Add coffee and stir.
- Place large spoonfuls of mixture on top of batter and swirl with a butter knife.
- Bake for 45-50 minutes until set. Brownies will still be gooey in middle. Let cool before cutting.
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