Dark Chocolate Brownie with Chevre Swirl
2/3 c. Dutch process cocoa powder (if available use half Black Cocoa Powder)
1 1/2 c. white sugar
1/2 c. powdered sugar
3/4 tsp. kosher salt
1 c. all-purpose flour
1/2 c. canola oil
2 T. water
1 c. chocolate chips
nonstick baking spray
optional: 2 drops King Arthur Sweet Dough emulsion
6 oz. chevre (goat cheese), room temperature
1 T. powdered sugar
1 T. all-purpose flour
Preheat oven to 350. Spray an 8 X 8 pan with nonstick spray.
Make brownies by whisking together eggs, canola oil, water and emulsion in a large bowl. Mix in cocoa, sugars, salt, flour and chips until completely combined. Set aside.
In a medium sized bowl make swirl by beating together chevre, powdered sugar, egg and flour until smooth and well combined.
Spoon half of the brownie batter into the prepared pan. Spread the chevre mixture over the top and swirl with the tip of a knife. Spoon the rest of the brownie batter over the top.
Bake brownies for 35 – 40 minutes. Brownies will be done when the center is set, but still moist and fudgey. Wait until cool before cutting into 16 pieces.