Tuesday, April 27, 2010

Triple Chocolate Brownies with Goat and Mascarpone Cheese Filling



Well, — it is April 27th and we are having another snow storm here in Montreal that is supposed to last two days.   What does one do when a spring snow storm messes up the days plans - well if you are me you bake brownies.  So I pulled out the recipe folder that I have been keeping and came up with four brownies that I wanted to bake.   The first one that I made is my basic chocolate brownie with goat and mascarpone cheese filling.   I made brownies with goat cheese once and it was a disaster.   The goat cheese was dry and crumbly and didn't taste good.    So I did a lot of researching and reading other recipes and found out that I was missing two things - first a binder to hold the cheese together and the second is some moisture because the goat cheese alone is too dry.  So I came up with the following recipe.


Goat and Mascarpone Cheese Filling

5 ounces of goat cheese
4 ounces of mascarpone cheese
2 eggs
1/4 cup of honey

Take the cheeses out of the refrigerator about 30 minutes before you are going to make the filling.  Combine the two cheeses and the eggs in a stand mixer using the wire whip, or a hand mixer and whip until the eggs and the cheeses are combined.  While the mixer is still running slowly add the honey and whip for another minute.  Set aside.

Make the brownie base that I used in the cappuccino brownies or use your own.   Divide the batter in half and put one half of the batter in the pan, place the cheese mixture on top of the batter leaving an inch border all the way around the pan and then put the rest of the batter on top of the cheese filling.  

Put in the oven at 350 degrees and bake for 28 minutes.  Test for doneness - if there is still moist chocolate on the toothpick bake for another three minutes.

Remove from the oven and let cool for one hour.  Cut into 16 squares as this brownie is very rich.

Serve with a glass of white wine or milk!





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