Goat Cheese Brownies with Honey

 Wow, these are amazing.  A real contender at Dessert Club, but really a stand-alone winner in my book.  For those of you who are only used to chevre on a salad or a cracker, don't write this off until you try it.  Goat cheese goes surprisingly well with chocolate, and that honey cream cheese frosting only helps matters. 

In addition to all the amazing flavors, one of my favorite things about this treat is the texture and subtle flavor added by sliced almonds.  All-around a unique and fabulous addition to the repertoire!

 Goat Cheese Brownies with Honey (print recipe)
8 ounces semisweet or bittersweet chocolate, chopped
3 T butter
6 ounces goat cheese (chevre), softened
2 T butter, softened
1/4 cup sugar
1/4 cup all-purpose flour
2 T honey
3 eggs
1 1/4 cups sugar
1/3 cup water
1 tsp vanilla
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped almonds, toasted
Honey and Cream Cheese Frosting (see below)

1.  Preheat oven to 325.  Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan.  Grease foil; set pan aside.  In a medium heavy saucepan heat and stir chocolate and the 3 T butter over low heat until chocolate melts.  Remove from heat.  Cool; set aside. 

2.  For filling, in a medium bowl combine goat cheese and the 2 T butter.  Beat with an electric mixer on medium speed for 30 seconds.  Add the 1/4 cup sugar; beat until fluffy.  Add the 1/4 cup flour, honey, and one of the eggs; beat well.  Set aside.  Wash and dry beaters thoroughly.

3.  For batter, in a large bowl beat the two remaining eggs with an electric mixer on medium speed until foamy.  Add the 1 1/4 cups sugar, the water, and vanilla; beat well.  Beat in the cooled chocolate mixture.  Stir in the 1 cup flour, baking powder, and salt until well combined.  Stir in nuts.  Spread half of the batter in the prepared pan.

4.  Spread goat cheese filling evenly over chocolate batter in pan.  Spoon the remaining chocolate batter in small mounds over the goat cheese filling.  Drag a thin metal spatula or table knife through chocolate batter mounds to marble the mixture.

5.  Bake in the preheated oven for about 45 minutes or until center is set.  Cool in pan on a wire rack.

6.  If desired (it is!), frost brownies with Honey and Cream Cheese Frosting.  Using the edges of the foil, lift uncut brownies out of pan.  Cut into bars.  Makes 32 brownies.

Honey and Cream Cheese Frosting
In a large bowl combine 4 ounces softened cream cheese and 1/4 cup softened butter.  Beat with an electric mixer on medium speed until smooth.  Gradually add 2 cups powdered sugar and 2 T honey; beat until combined.  Add another 1 cup powdered sugar and 1 T milk, beating until smooth.

Recipe from Better Homes & Gardens Christmas Cookies magazine, 2011
Brownies made by my friend Shanna