Goat Cheese Swirl Brownies

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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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Brown Sugar Banana Cookies with Rye

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Thin and chewy brown sugar cookies filled with sweet banana and nutty rye flour and rolled in crunchy sugar.

I realize, as I am writing this blog post, that the past few new recipes over here have been very banana-centric. This was not planned, so I apologize for the banana overload, but when you’ve got good recipes, you share them regardless of the ingredient overlap. If you’re like me, you always have ripe bananas hanging out so you can never have too many banana baking options.

I started brainstorming this recipe a couple of weeks ago with a very specific cookie in mind. My favorite part of any loaf of banana bread is the sticky, caramelized top layer created after a loaf of banana bread hangs out for a day or so, but if you’re looking for a banana cookie recipe, most of them are very fluffy and cakey. I wanted a banana cookie that mimicked that dense, sticky banana bread vibe—thin, with crispy edges and a chewy middle, and friends, we got it.

how to make brown sugar banana cookies

I started this recipe by riffing on a Sarah Kieffer sugar cookie recipe. Sarah is the queen of “pan-banging cookies”, with their thin, ripply edges so of course I used one of her recipes as my base.

I added in banana (obviously) and went for 100% brown sugar for extra caramelization, plus I added some rye flour to add a nutty depth. (If you don’t have rye flour, you could sub in any whole grain flour you’d like—spelt, whole wheat, buckwheat, etc—or you could just replace the rye flour with more all purpose flour). The recipe also includes fresh vanilla bean flakes, and an egg yolk and molasses for added moisture. The results are perfect—crispy, crackly, sugar-flecked edges with gooey, brown sugar banana centers.

Brown Sugar Banana Cookies
Yield 12 large cookies
Author Anna Ramiz
Prep time
20 Min
Cook time
15 Min
Total time
35 Min

Brown Sugar Banana Cookies

With crispy edges and chewy middles, these brown sugar cookies are specked with nutty rye flour and sweet banana.

Ingredients

  • 2 3/4 cups (350 g) all-purpose flour
  • 1/4 cup (30g) rye flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup [2 sticks | 227 g] unsalted butter at room temperature
  • 1 3/4 cup [350 g] dark brown sugar
  • 2 teaspoon molasses
  • 1 medium ripe banana, mashed (100 g)
  • 1 large egg yolk
  • 1 vanilla bean, scraped
  • 1/2 cup [100 g] granulated sugar, for rolling

Instructions

  1. Preheat the oven to 325° F and line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl, whisk together all purpose flour, rye flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter and brown sugar. Cream on medium speed for 2-3 minutes, until mixture is light and fluffy.
  4. Add the molasses, ripe banana, egg yolk, and scraped vanilla bean and continue mixing for 1-2 minutes more, until mixture is well combined.
  5. With the mixer on low speed, gradually add the dry ingredients, mixing until dough is smooth and no clumps remain. Scrape down the sides of the bowl.
  6. Scoop the cookie dough into 2 oz balls and roll each ball in granulated sugar. Arrange on the prepared cookie sheets, leaving lots of space between each cookie.
  7. Bake for 8 minutes and then remove the cookie sheets from the oven and bang them on the counter 2-3 times to settle them down. Return the cookies to the oven and bake for another 3-5 minutes, until the edges are golden and the centers are dry. Let the cookies cool completely on the pan.

Notes

If you'd like to chill the cookie dough, simply scoop the dough and arrange them on a parchment-lined sheet tray. Cover with plastic wrap and chill for up to 24 hours. Wait and roll the cookies in the sugar until just before baking. Keep an eye on them while baking, you may need to add an extra minute or two to the baking time for cold dough.

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Maple Banana Bread

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A simple, sweet banana bread swirled with creamy maple butter and organic maple syrup and topped with a maple vanilla bean glaze and crunchy maple sugar crystals.

This recipe is sponsored by Maple Joe US. All thoughts and opinions are my own. Thank you for supporting the businesses who support Gathered At My Table!

There is nothing cozier than a thick slice of banana bread, especially when it’s gray and gloomy outside and your backyard is covered in snow. Somehow, I always have a stash of overripe bananas hanging out in my freezer and I’m forever looking for ways to dress up my classic banana bread. In walks Maple Joe and their super high-quality organic maple products.

This traditional banana bread has maple syrup and maple butter mixed into the batter for a rich, maple flavor plus it gets topped with a sweet maple glaze and crunchy maple chunks for an added bit of pizzaz. It’s perfect with a cup of coffee after breakfast, an afternoon snack, dessert, or anytime in between.

ingredients you need to make maple banana bread:

  • Flour. I used all-purpose flour in this recipe, but you could easily substitute in 1/4 of the flour for whole wheat, rye, or spelt for a little extra nuttiness if desired.

  • Leavening Agents. For this recipe, we will use both chemical leaveners—baking powder and baking soda. Baking powder contributes to the tall, pillowy rise while baking soda counteracts the acid in the bananas.

  • Salt. Always salt your baked goods! But not all salt is the same. I use Diamond Crystal Kosher Salt in all of my recipe development, but since the crystals are bigger than other brands, cut the salt amount in half if you’re using Morton’s brand.

  • Butter. Unsalted, softened butter is the base for this recipe. Plus, a little melted butter in the glaze helps it thicken and set once poured over the bread.

  • Maple Butter. Maple Joe’s Maple Butter is creamy, with the consistency of peanut butter and adds fat content as well as flavor to this recipe. P.S. It’s also great on toast or apple slices.

  • Brown Sugar. Warm, molasses filled brown sugar is used in place of traditional granulated sugar.

  • Maple Syrup. Used in both the banana bread and the glaze, Maple Joe’s amber maple syrup is rich with a warm, caramel flavor.

  • Bananas. You can’t have banana bread without bananas. The riper your bananas are, the sweeter they will be in your banana bread.

  • Sour Cream or Whole Milk Yogurt. Creamy and acidic, it adds fat and acid to the banana bread.

  • Vanilla. Pure vanilla extract complements the maple in the banana bread beautifully and a scraped vanilla bean in the glaze adds depth.

  • Eggs. In this recipe, we use two eggs separated. Egg yolks provide fat and emulsification, while whipped egg whites folded into the batter at the end provide rise and leavening to the banana bread.

  • Powdered Sugar. Sifted, for the glaze.

  • Heavy Cream. Just a splash to loosen the glaze.

  • Maple Sugar. Crunchy maple sugar pieces add texture to the finished banana bread. Completely optional, but very delicious.

Maple Banana Bread
Yield one 9x5" loaf
Author Anna Ramiz
Prep time
30 Min
Cook time
1 Hour
Total time
1 H & 30 M

Maple Banana Bread

A simple, sweet banana bread swirled with creamy maple butter and organic maple syrup and topped with a maple vanilla bean glaze and crunchy maple sugar crystals.

Ingredients

for the banana bread
  • 1 3/4 cup (225 g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup (113 g) unsalted butter, at room temperature
  • 2 tbsp Maple Joe's Maple Butter
  • 1/2 cup (100 g) brown sugar
  • 3 ripe bananas, mashed
  • 1/3 cup (70 g) sour cream or whole milk yogurt
  • 1/4 cup (80 g) Maple Joe's Organic Amber Maple Syrup
  • 1 tbsp vanilla extract
  • 2 eggs, separated
for the glaze

Instructions

  1. Preheat the oven to 350° F and line a 9x5" loaf pan with parchment paper, leaving about an inch of overhang on each side.
  2. In medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream butter, brown sugar, and maple butter until all of the sugar is well-coated by the butter and the mixture is light and fluffy.
  4. Add the egg yolks, mashed bananas, vanilla extract, maple syrup, sour cream and mix until well-combined. Gradually add the dry ingredients and mix on low until combined and no flour streaks remain.
  5. In a clean bowl, whip the egg whites to medium peaks. Add the whipped egg whites to the batter in two additions, folding gently with a rubber spatula until there are no remaining streaks of egg whites.
  6. Transfer the batter to the prepared baking pan and bake for 50-55 minutes, until a toothpick comes out clean when inserted into the center and the sides of the cake begin to pull away from the pan.
  7. Let cool completely in the pan, then turn out onto a cooling rack.
  8. To make the glaze, whisk together melted butter, powdered sugar, maple syrup, vanilla bean, heavy cream, and salt until very smooth. Pour glaze over warm banana bread and let rest for about 5 minutes, to allow the glaze to set. Sprinkle the top with crunchy maple sugar.
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