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Raspberry & Goat Cheese Brownies Recipe

Raspberry & Goat Cheese Brownies

Amy
These Raspberry & Goat Cheese Brownies are a decadent twist on a classic treat, blending rich chocolate with tangy sweetness. In just 45 minutes, you’ll have a dessert that’s as stunning as it is delicious, with a balance of textures and flavors that will leave everyone reaching for seconds.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 0

Ingredients
  

  • 1 cup raspberries (I used frozen), lightly mashed

For the brownies:

  • 5 tablespoons butter (I use vegan Earth Balance butter)
  • 5 ounces bittersweet chocolate
  • 1/4 cup almond milk
  • 1/2 cup oat flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • 2 eggs or flax eggs, beaten

For the cheese swirl*:

  • 4 ounces room-temperature tofutti cream cheese or regular cream cheese
  • 1-2 ounces room-temperature goat cheese
  • 1 tablespoon room-temperature butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla

Instructions
 

  • Preheat the oven to 350. Set the raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
  • Make a make-shift double boiler by placing a glass bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t actually touch the water.
  • Melt the butter and chocolate, stirring so the chocolate doesn’t burn on the bottom. When the chocolate is melted, remove from heat. Stir in the milk.
  • Let the mixture cool to almost room temperature before adding the eggs (unless you’re not adding the eggs, then proceed).
  • In a separate bowl mix together the flour, baking powder, and salt. Set aside.
  • Into the chocolate bowl, stir in the maple syrup and vanilla. Stir in (already beaten) eggs. Then add in the dry mixture, stirring until just combined.
  • Make the raspberry cheese swirl: Whisk (strongly by hand or with a mixer) together the ingredients for the cheese layer – cream cheese, goat cheese, butter, maple syrup, and vanilla - until smooth. As I mentioned above, I stirred this up without the goat cheese, divided it in half, and only added goat cheese to one half.
  • Into an 8×8 greased pan (or 2 smaller pans – I used two 5×7 pans), pour the brownie batter. Spoon the cheese mixture on top (doesn’t have to be an even layer).
  • Gently crush the raspberries with your hands and add them (with juice) on top of the cheese layer. Take a knife and swirl the layers in the pan.
  • Bake for 25-30 minutes, depending on the size of your pan and thickness of your brownies.
Keyword baking, brownies, dessert, goat cheese, raspberry
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