Goats Cheese Chocolate Brownie (gluten free)
INGREDIENTS
Brownie batter:
115g unsalted butter, melted, still warm/hot
1 cup caster sugar
2 large eggs
1 tablespoon water
2 teaspoons pure vanilla extract
2/3 cup Dutch cocoa powder
3/4 cup plus 1 tablespoon Gluten Free flour (or plain)
1/2 teaspoon salt
Brownie batter:
240g Yarra Valley Dairyfresh goats cheese, softened
1/2 cup caster sugar
1 tablespoon Gluten Free flour (or plain)
1 large egg white
1/2 teaspoon pure vanilla extract
METHOD
Brownie batter:
Preheat oven to 170ºC with a rack in the centre of the oven. Grease and line a 20cm × 20cm pan with baking paper. Leave a good amount of overhang on two sides to allow you to lift the whole layer of brownie out of the pan.
Combine sugar and hot butter in a large bowl. Stir it briefly then allow to sit for 5 mins to part dissolve the sugar, then whisk this vigorously for 30 secs. Add eggs, water, and vanilla extract, whisking for a further 30 secs. Tap all batter off the whisk and remove from bowl.
Sprinkle cocoa powder, flour, and salt over the wet ingredients. Stir with a spatula until it is glossy and well combined.
Set aside one third of the brownie mixture, spreading the remainder into the pan in an even layer. Prepare the cream cheese mixture.
Goats cheese mixture:
Using a mixer with the paddle attachment, beat goats cheese until smooth. Beat in sugar, followed by flour, egg white, and vanilla until combined, regularly scraping sides and bottom of bowl. Be careful not to overbeat.
Using two tablespoons, drop portions of goats cheese mix and remaining brownie batter over the batter in the pan. Using the tip of a sharp knife, slowly swirl these two batters together in a figure 8 motion. Be careful not to swirl through the lower layer.
Bake for 32-37 minutes until it is mostly set with cheesecake areas still slightly wobbly. Be careful not to over bake. Check at the 30 min mark, if the cheesecake swirls are darkening, loosely cover the baking dish with foil for the last 2-7 mins. Remove from the oven and place on a cooling rack to cool completely for 2-3 hours. Lift out of pan and slice into desired shapes.