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!
* First in a new series - Cookbook Nook series *
Check out this recipe from the author!
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
Ingredients:
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
Directions:
- 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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