Goat Cheese Swirl Brownies

These thick, fudgy dark chocolate brownies swirled with sweet, creamy goat cheese are like cheesecake brownies only better. Made with melted chocolate, cocoa powder, and tangy goat cheese.

creamy goat cheese swirled brownies

Back in the height of the Food Network days of my childhood, I remember watching one of those deep-dive shows into a goat farm somewhere in the Northeast where, at the end of the episode, there was a montage of bleating goats, cheese-making machinery, and thick brownies swirled with fresh goat cheese. Those brownies made a permanent impression in my my mind so to say that I have been thinking of this recipe for the past 15 years is not an exaggeration. Thankfully, I found myself with a Costco-sized goat cheese log in the refrigerator that was just begging to be swirled into brownies.

about these goat cheese swirled brownies

The base for this recipe starts with my long-time favorite fudgy brownie recipe. I spent about 5 years testing and tweaking this recipe so you know it’s a good one. They are thick and deeply chocolate-y and come together in just a few minutes using minimal dishware—always a win in my book. Then we make a sweetened goat cheese mixture and swirl it through the batter just before baking. They are sweet and simple and a little bit fancy, just how I like my baked goods.

ingredients you’ll need for goat cheese swirled brownies

  • Chocolate. The most important part of any brownie recipe. This recipe has a base of melted chocolate + the addition of a little cocoa powder. I like to use the Trader Joe’s 72% Pound Plus Chocolate Baking Bars because they are quality-chocolate at an affordable price. You can either use dutch-processed or dark cocoa powder for this recipe—the darker the better in my opinion.

  • Butter. This recipe uses butter as our fat source and it’s melted with the chocolate in a double boiler. Because we’re using it in a melted form, if you want to play around with flavor, you could experiment with olive oil or coconut oil for a slightly different flavor.

  • Espresso Powder. Espresso goes beautifully with chocolate. You can use espresso powder or instant coffee granules in this recipe.

  • Eggs. This recipe uses 6 eggs in total, 5 in the brownie batter and 1 in the goat cheese mixture. Egg yolks provide fat and emulsification, while whites contribute to the structure of the brownie. In the brownie batter, we are using 3 whole eggs and 2 of the egg yolks, while the remaining 2 egg whites are whipped with sugar to create our crackly brownie crust.

  • Brown Sugar. I love the sticky, caramelized flavor that brown sugar adds to this recipe.

  • Granulated Sugar. Half of the granulated sugar in this recipe is whisked directly into the brownie batter and half is whipped into the egg whites to create a meringue that will give us a crackly, brownie crust. We’ll use another 2 tbsp to sweeten the goat cheese mixture.

  • Flour. We are using one cup of all purpose flour in this recipe.

  • Goat Cheese. The star of the show, we are using 8 oz of plain goat cheese for the swirl layer.

  • Salt, Heavy Cream, and Vanilla. A pinch of salt is added to both the brownie batter and the goat cheese mixture. A splash of heavy cream can be used in the goat cheese mixture to help loosen it and make it a “swirl-able” consistency. I scraped the vanilla bean seeds from one vanilla bean pod for the goat cheese swirl, but you can substitute 2 tsp of vanilla extract.

Goat Cheese Swirl Brownies
Yield 16 brownies
Author Anna Ramiz
Prep time
45 Min
Cook time
30 Min
Total time
1 H & 15 M

Goat Cheese Swirl Brownies

These thick, fudgy dark chocolate brownies swirled with sweet, creamy goat cheese are like cheesecake brownies only better. Made with melted chocolate, cocoa powder, and tangy goat cheese.

Ingredients

for the brownie batter
  • 1 cup (125 g) all purpose flour
  • 1 tsp kosher salt
  • 6 tbsp cocoa powder
  • 12 oz dark chocolate, chopped
  • 1 cup (226 g) unsalted butter, cubed
  • 2 tsp espresso powder
  • 1 cup (200 g) granulated sugar, divided
  • 1 cup (213 g) brown sugar
  • 5 eggs (3 whole, 2 separated)
for the goat cheese swirl
  • 8 oz plain goat cheese, softened
  • 1 egg
  • 2 tbsp granulated sugar
  • pinch of salt
  • 1 vanilla bean, scraped
  • 1-2 tbsp heavy cream, if needed

Instructions

  1. Preheat the oven to 350° F and line a 9x13" baking dish with parchment paper. Set aside.
  2. In a small bowl, whisk together flour, salt, and cocoa powder. Set aside.
  3. Combine chopped chocolate, cubed butter, and espresso powder in a large heat-proof bowl and set it over a pot of simmering water. Heat, stirring often, until mixture is completely melted and smooth. Let cool slightly.
  4. When the chocolate has cooled a bit, whisk in the brown sugar and half of the granulated sugar.
  5. Add the 3 whole eggs and 2 egg yolks one at a time, whisking thoroughly after each addition.
  6. Gradually fold in the dry ingredients, mixing with a rubber spatula until just combined and no flour streaks remain. Set batter aside.
  7. In a mixer fitted with the whisk attachment, begin whipping the 2 egg whites on medium speed. When the whites are frothy, gradually stream in the remaining half of the granulated sugar. When all of the sugar has been added, increase the mixer speed to medium-high and whip until medium peaks form.
  8. Working in two additions, gently fold the whipped egg whites into the brownie batter, mixing gently until completely combined, no white streaks remain, and all of the batter is one consistent color. Transfer the batter to the prepared pan and set aside while you make the goat cheese swirl.
  9. To make the goat cheese swirl, combine goat cheese, egg, sugar, salt, and scraped vanilla bean seeds in a large bowl. Beat with a mixer until smooth, adding a splash or two of heavy cream to loosen if needed.
  10. Dollop the goat cheese mixture over the top of the brownie batter and swirl with a knife or skewer. Bake for 30-35 minutes, until the top of the brownie is set and a knife or toothpick comes out clean when inserted into the center.
  11. Let the brownies cool completely before serving. For clean slices, chill the brownies for at least an hour and preferably overnight before slicing.

Notes

You may have extra of the goat cheese mixture, but I'm not into writing recipes where you have to use 1/2 of an egg. If you want a little extra goat cheese, you can add a layer to the middle of the batter in addition to swirling it on the top.

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Raspberry Balsamic Cheesecake Brownies

A thick, dark chocolate brownie layer topped with a tangy cheesecake layer swirled with raspberry compote and balsamic reduction. These cheesecake brownies are simple to make, while also being a fancy and decadent dessert.

It’s snowing! As I’m sitting on my couch writing this blog post, there are cute little flurries coming down outside my window. Of course, it’s too warm for them to stick and as soon as they hit the ground they melt, but I will take it. The little Florida girl in me is so excited for my first real winter (Seattle was mostly just gray and rainy and Nashville was all ice and slush) and I can’t wait for all things frosty. I have a parka, wool socks, hats, a bevy of Netflix Christmas movies, a freezer full of cookie dough, and I am READY.

I will also have brownies.

raspberry balsamic cheesecake brownies

These brownies were a spontaneous bake born out of a need to use up a jar of leftover balsamic reduction and then I fell in love with them. They are thick and fudgy, there’s a bit of depth from the dark chocolate and the balsamic vinegar, with a creamy, tangy cheesecake layer and bright, fruity raspberry balsamic jam. And an added bonus, the swirls make them look fancy and festive and they make a great, simple holiday bake.

There are essentially three components to these brownies:

The brownie layer is very straightforward, a riff on the basic brownie recipe that I tinkered with for about 5 years until I got it just right, with some balsamic reduction added.

The cheesecake portion is also pretty simple—cream cheese, sugar, eggs, vanilla—that gets layered on top for that two-toned vibe.

And then finally, the raspberry balsamic compote. A bunch of fresh raspberries, sugar, and more balsamic reduction simmered until the sugars are dissolved, the berries are smushed and broken down, and the compote has slightly thickened.

All simple (and delicious) components on their own, but when combined, they create something really spectacular.

balsamic vinegar vs balsamic reduction

Ok, let’s chat balsamic. Balsamic vinegar originated in Italy and is, in the simplest of terms, grape must that has been reduced and fermented. There are all different types (traditional vinegar, balsamic condiment, igp, and more) that vary in classification based on specific processes, ingredients, and location. If you’re interested in a very in-depth look at balsamic vinegars, read this article from Serious Eats. Flavor-wise, most balsamic vinegars have a sharp, acidic flavor, but I’ve found that the higher quality the vinegar, the smoother and less astringent the vinegar taste.

For this recipe, I used a balsamic reduction because it’s what I had on hand. A balsamic reduction is simply balsamic vinegar simmered for a long-ish stretch of time (with a bunch of spices) until enough of the liquid evaporates and you’re left with a thick, syrup-like sauce. Because it has all of that simmering time, it is sweeter than traditional balsamic and the flavor is more concentrated and mild. You can reduce balsamic vinegar and then keep it in a sealed jar for a couple of weeks.

I recommend using the balsamic reduction recipe below (see the notes section of the recipe card) because the spices give a really nice flavor to the brownie. That being said, balsamic vinegar will work and if you decide to use balsamic vinegar in place of a reduction, I recommend using a high-quality vinegar (I really like Monari) and tasting it before you use it. If you buy one that is exceptionally tangy, you may want to reduce the amounts slightly so that it doesn’t overpower the chocolate.

Raspberry Balsamic Cheesecake Brownies
Yield
16 brownies
Author
Prep time
30 Min
Cook time
30 Min
Total time
1 Hour

Raspberry Balsamic Cheesecake Brownies

A thick, dark chocolate brownie layer topped with a tangy cheesecake layer swirled with raspberry compote and balsamic reduction. These cheesecake brownies are simple to make, while also being a fancy and decadent dessert.

Ingredients

for the raspberry compote
  • 6 oz raspberries, fresh or frozen
  • 1 tbsp balsamic vinegar or balsamic reduction*
  • 1/4 cup (50 g) granulated sugar
for the brownie layer
  • 11 oz dark chocolate, chopped
  • 1 cup (226 g) unsalted butter, cubed
  • 1 cup (125 g) all purpose flour
  • 1 tsp kosher salt
  • 6 tbsp cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1 cup (213 g) brown sugar
  • 5 large eggs
  • 3 tbsp balsamic vinegar or balsamic reduction*
for the cheesecake layer
  • 8 oz cream cheese, softened
  • 2 eggs
  • 1/3 cup (67 g) granulated sugar
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1-2 tbsp balsamic vinegar or balsamic reduction*

Instructions

  1. Preheat the oven to 350° F and line a 9x13” baking dish with parchment paper. Set aside.
  2. In a small saucepan, combine raspberries, balsamic, and sugar and bring to a simmer over medium heat. Simmer for 10 minutes, until the raspberries are broken down and sugar is dissolved. Remove from heat and let cool completely.
  3. To make the brownies, combine chopped chocolate and cubed butter in a large bowl set over a pot of boiling water. Heat, stirring occasionally, until chocolate and butter are completely melted. Remove from heat and let cool slightly.
  4. Meanwhile, whisk together flour, cocoa powder, and salt in a small bowl. Set aside.
  5. Add the sugar and brown sugar to the melted chocolate mixture and whisk until smooth. Add 3 of the eggs and whisk until combined, then add the remaining two eggs and balsamic and whisk until the batter is thick and homogenized.
  6. Gently fold the dry ingredients into the brownie batter until no dry streaks remain and then pour batter into your prepared baking dish.
  7. Using an electric mixer or stand mixer, beat cream cheese until smooth. Add the eggs, sugar, salt, and vanilla and continue to beat for 2-3 minutes until very well combined. Pour the cheesecake mixture in an even layer on top of the brownie batter.
  8. Dollop the raspberry compote on top of the cheesecake layer, along with 1-2 tablespoons of balsamic and then use the tip of a knife or a skewer to swirl.
  9. Bake for 30-35 minutes, until the top is completely set and a knife inserted in the center comes out clean. Let cool completely in the pan before slicing and serving.

Notes:

For the balsamic component of this recipe, you can either use a balsamic reduction or a high-quality balsamic vinegar. I used a reduction because I had leftover from another recipe, but either option will work fine. To make a balsamic reduction, simply combine 16 oz of balsamic vinegar, 1 tbsp of honey, and a few whole spices (I used a piece of fresh ginger, 2 cinnamon sticks, and 2 cardamom pods this time) in a medium saucepan. Cook over medium-low heat, stirring every 5-10 minutes, for about an hour, or until the balsamic has thickened to a syrup-consistency and has reduced by a little more than half. Let cool completely and then store in a sealed jar.

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Tag @gatheredatmytable on instagram and hashtag it #gatheredatmytable

Sourdough Spelt Brownies

brownies7.jpg

I’m coming at ya with a little mid-week brownie inspiration. I make a lot of brownies, especially for special orders, but I realized recently that I only have one brownie recipe here on the site- what a travesty! So here’s a new one for you! I’ve been wanting to make both Izy Hossack’s Sourdough Brownies and Melissa Clark’s rendition of the Violet Bakery Rye Brownies for the last few months and decided to smoosh them both together and create these Sourdough Spelt Brownies. These are decidedly a grown-up brownie. The tang from the sourdough discard provides a sharp contrast to the deep, dark chocolate, and using a whole grain flour like spelt, really rounds out the flavor. These are nutty and complex, with fudgy centers and a crackly crust and they’re quickly climbing to the top of my “favorite brownies of all time” list.

In other news, I felt a slight breeze in the air this week which is a big deal for us Floridians. People all over the country have been eating soups and baking pumpkin loaves for a few weeks now, but I’m just now starting to consider trading in my iced coffee for something a little warmer. Fall is one thing I really miss about living outside of Florida. Both Nashville and Seattle gave us absolutely beautiful autumns, with orange-tinged trees and weather that just begged you to wear cute sweaters and as September wanes in October each year, I miss it tremendously. So I’m embracing our high of 83° and will make a lentil stew tonight and enjoy being able to spend a few minutes outside without sweat beading on my forehead. Happy first week of fall, y’all!

Sourdough Spelt Brownies

Yield: 1 9x13” pan

Ingredients

1/2 cup (113 g) unsalted butter

300 g chopped dark chocolate

80 g sourdough discard

1 1/4 cup (150 g) spelt flour

1/2 cup (50 g) cocoa powder

1/2 tsp baking powder

1 tsp kosher salt

3/4 cup (150 g) brown sugar

3/4 cup (150 g) granulated sugar

4 eggs, separated

1 tbsp vanilla extract

Flaky salt, for finishing

Procedure 

  1. Preheat your oven to 350° F and line a 9x13” baking dish with parchment paper. Set aside. 

  2. Combine chocolate and butter in a large glass bowl and set it over a double boiler. Cook, stirring frequently, until completely melted and smooth. 

  3. When the chocolate and butter are melted, remove the bowl from heat and whisk in brown sugar and 1/2 cup of granulated sugar. Let cool slightly. 

  4. Meanwhile, in a medium bowl, whisk together spelt flour, cocoa powder, salt, and baking powder. Set aside. 

  5. Separate two of the eggs, placing the whites in the bowl of a stand mixer fitted with the whisk attachment. 

  6. Add the two egg yolks along with the two whole eggs to the chocolate mixture and whisk until completely combined. The mixture should begin to homogenize and take on a glossy sheen. Whisk in vanilla and sourdough discard. 

  7. Use a rubber spatula to gradually fold in the dry ingredients, mixing just until no more flour clumps remain. 

  8. In the stand mixer (or hand mixer) begin whipping the egg whites. When they start to become frothy, slowly stream in the remaining 1/4 cup of granulated sugar. When all of the sugar has been added, increase the mixer speed and whip until a smooth meringue with soft peaks forms.

  9. Gently fold meringue into the chocolate mixture, only mixing until the white streaks are gone and the mixture is all one color. Pour batter into your prepared pan and sprinkle the surface with flaky salt. 

  10. Bake for 30-35 minutes, until a knife inserted in the center comes out clean and then let cool completely in the pan before slicing. 

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