Prep Time: 15 minutes
Cooking Time: 30 minutes plus 15 minutes cool down
Serving Size: 16 brownies
Ingredients for brownies:
6 tbsp Unsalted butter – cubed
4 ounces of Chocolate (chips/chunk/bar) – Barking Iron Roastery: Chocolate bar
½ cup Honey - Bee Kind Infused honey: Espresso infused
2 Large Eggs – The EggStore: Free-Range Farm fresh
½ cup Quinoa Flour – Avafina Organics: Organic Quinoa Flour
2 tbsp Espresso shot – Barking Iron Roastery: Columbia [French Press]
1 tsp Vanilla Extract
1 tbsp Unsweetened Cocoa Powder
¼ tsp Salt
Ingredients for topping:
5 ounces Goat Chevre (room temperature) – Goat’s Pride Dairy: Chevre Plain
4 ounces Cream cheese (room temperature)
6 ounces Cranberry sauce – The BOG Riverside Cranberry: Cranberry sauce
1 large egg yolk
3 tbsp Brown Sugar
Preheat oven to 350 degrees. Line parchment paper in an 8x8 or 9x9 nonstick, dark baking pan. Make sure to leave a 2” overhang for easy lifting.
In a medium non-stick skillet on medium-high heat, melt butter and chocolate together. Reduce heat and stir to combine. Add honey and mix well, remove from heat once incorporated.
Whisk in an espresso shot, eggs and vanilla. Set aside.
In a medium bowl sift flour, cocoa powder and salt together. Add dry ingredients to the saucepan slowly and carefully while mixing them together. Do not over-mix! Set aside.
In a medium mixing bowl beat goat chevre and cream cheese on medium speed until smooth, scraping down the sides as necessary to incorporate ingredients.
Add brown sugar and beat until fluffy for 2 minutes. Reduce speed and add egg yolk, combine and scrape down the sides. Set aside.
Scrape the brownie batter into the dark baking pan as evenly as possible. Spread the batter along the pan to even the thickness.
Dollop 8 spoonfuls over the brownie batter. Do not mix or spread! Using a small spoon, scoop the cranberry sauce and place them on the cheesecake dollop. Add as much cranberry sauce as you wish.
Using a pairing knife or chopstick, carefully drag the tip through the batter in both directions to swirl the cranberry sauce into the cheesecake mixture.
Place the pan in the oven and bake the brownies for 30 minutes or until the toothpick comes out clean.
Remove from oven and let cool on a wire rack for approximately 15 minutes, then lifting the brownies out of the baking pan by using the parchment paper onto a cutting board.
Using a sharp knife, cut the brownies in desired size or cut 4 by 4 to make 16 serving.
You can add a scoop of vanilla ice cream for a decadent treat or whipped cream to add creaminess. The cranberry sauce can be substituted with raspberries, blueberries or even strawberries for personal preference! The tartness of the cranberries against the sweet brownie makes this a sweet but savoury dessert for everyone. The texture of the berries against the smooth and rich cheesecake mixture on top of the soft brownie gives the mouth a satisfying explosion of cohesive flavours.