Chevre Brownies

Ingredients

brownies
6 Tbls. unsalted butter, cut into pieces
4 oz. bittersweet chocolate, chopped
2/3 cup sugar
2 large eggs, room temp
1/2 cup all-purpose flour
1 Tbls. unsweetened cocoa powder ( I use Valrhona)

1/8 tsp. salt
1 tsp. vanilla extract
1/2 cup chopped bittersweet chocolate chunks

goat-cheesecake topping
8 oz. mild goat cheese, room temp
1 large egg yolk
6 Tbls. sugar
1/4 tsp. vanilla extract

Instructions

• preheat oven to 350*.  spray the inside of a 9″ square baking pan w/cooking spray and line with parchment, leaving some overhang.  lightly spray the parchment.
• for the brownies, in a medium saucepan melt the butter, then add the 4 oz. of bittersweet chocolate, melt over low heat until smooth.  remove from heat and stir in the 2/3 cup of sugar, followed by the eggs.  add the rest of the ingredients, minus the chocolate chunks.  using a small off set spatula, spread evenly in the prepared pan.
• for the cheesecake, in a medium bowl, beat all the ingredients until smooth and incorporated. distribute the cheesecake mixture in dollops over top of brownie batter.  with a butter knife, swirl the cheese mixture into the brownie.  don’t mix and swirl as you will end up with a muddy mess.  you want it to look streaky.   dot the tops of the brownies with the chopped bittersweet chocolate, distributing evenly.
• bake until brownies are set in the center, about 35 minutes.  let cool completely in the pan before removing.
• I stored these in the fridge.