The recipe (without the goat cheese layer) also works as a super easy one bowl brownie. I may even adopt it as my new brownie. They were definitely a major improvement on this one bowl brownie. I did use a bit of applesauce in place of a full 1/2 cup of oil and found that they were still delicious and rich. Makes them a teensy bit less guilt-inducing. I will say, I tried this tool for the first time, and it didn't exactly paint a pretty picture. Maybe it's just best to blindly eat these and not worry about nit-picky things like fat content or calories, amirite?
Next time, I'll use a slightly bigger pan. I found the cooking time to be off for an 8x8 pan and I like my brownies thinner anyways. They were definitely rich, gooey and delicious. So yummy warm! If you love chocolate and goat cheese, I don't see any way you could not
Chocolate Chevre Brownies
adapted from always with butter
2/3 cup cocoa powder
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 tsp sea salt
1 cup flour
1/2 cup canola oil
2 tbsp water
1 cup chocolate chunks
6 oz chevre, room temperature
1 1/2 tbsp powdered sugar
1 tbsp flour
1. Preheat oven to 350 degrees and grease (or line with parchment) a 9 x 9 pan.
2. Whisk together the oil, eggs and water.
3. Add cocoa, sugars, flour, salt, and chocolate chunks. Set aside.
4. Whisk together all the ingredients for the chevre layer.
5. Pour half the brownie batter into a pan. Put the chevre layer on and cover with the remaining brownie mixture.
6. Bake until the centre is set and a toothpick comes out almost clean. Mine took almost 45 minutes and still wasn't totally cooked in the centre. Cool a bit (let's be honest, who can wait) and enjoy!