Why don't I make brownies more often? They are one-bowl easy, require no special last-minute ingredient runs, and satisfy that craving for chocolate like nothing else. When they're good — by which I mean fudgy, toothsome, and full-flavored — I want to eat them all. Oh, perhaps that's why.
This particular variation came about when I had some fromage blanc left from an over-stocked cheese plate. This fresh cheese often has a soft cream cheese-like texture, but is cultured to more of a chevre-like tang. And here, a small portion is mixed up into a sweet cheesecake-like mixture, then dolloped into a pan of brownies.
While I was smitten with the basic idea of this combination, the pictures showed a big cakey brownie, with only a bit of the cheesy topping. So I ditched the double-wide version, and went with a fudgier, slimmer brownie, a better match for the fromage. The end result is pretty much all you could want in a dessert. And as much as you could probably inhale a whole batch, just a single small square, chilled to chewiness from the refrigerator, is surprisingly satisfying.
And if you're looking for more stories of dairy, you can check out my recent story about raw milk certification (and its discontents) over at NPR. And, in full food safety disclosure, I did eat more than a few swipes of brownie batter before it made it into the oven.
Chocolate-Fromage Blanc Brownies
fromage topping and idea riffed from Sunset magazine, brownie portion halved/tweaked
yields 1 8x8-inch pan
Brownies:
3 ounces unsweetened chocolate, coarsely chopped
1 stick (8 tablespoons, aka 4 ounces) unsalted butter
1 1/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon coarse salt
1/2 cup all-purpose flour
Fromage Blanc Filling:
8 ounces fromage blanc
1/4 cup sugar
1 egg
Heat the oven to 325° degrees Fahrenheit. Butter and flour an 8-inch square baking dish. Set aside.
Over a double boiler (or in short, well-watched bursts in the microwave), melt the chopped chocolate and butter. When just about melted, remove from heat, and let melt fully in the residual heat (and let cool slightly). Whisk in the sugar, further cooling things down, then the eggs, vanilla, and salt. Blend until smooth, then, with a spoon or spatula, gently/barely stir in the flour.
In a small bowl, whisk together the fromage blanc, 1/4 cup sugar, and egg until smooth. Note that fromage blancs vary: if yours is smooth, this may be simple, but if yours is firmer, you may need to whisk more aggressively or pass through a strainer to yield a smooth mixture.
Spread 2/3 the brownie batter evenly over the prepared pan, then pour the fromage blanc mixture over that. Dollop the remaining brownie batter across the top, and gently smooth to partially (not completely) cover the fromage blanc mixture (a few swirls are nice).
Bake for 25-30 minutes, until a toothpick inserted into the center of the brownies comes out with just a moist crumbs. As with all brownies, under-baking is better than over-baking. Over-baking is sad. Place the pan on a rack to cool completely, then cut into squares (I favor small squares — 5x5). Chill if desired (and, since we've got dairy, best to refrigerate leftovers). Enjoy.
1 stick (113 grams) unsalted butter
2 ounces (55 grams) unsweetened chocolate, coarsely chopped
1 cup minus 2 tablespoons (175 grams) granulated sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
¼ cup (35 grams) all-purpose flour
¼ teaspoon fine sea salt
Heat the oven to 325 degrees. Lightly butter an 8-inch square baking dish and line the bottom with a rectangle of parchment paper long enough to hang a couple of inches over two of the sides. (You’ll use the parchment to lift the brownies from the pan.) Lightly butter the paper.
Melt the butter and chopped chocolate in a 2½-3 quart saucepan over low heat, stirring occasionally. Remove the pan from the heat. Stir in the sugar, then add the eggs and vanilla and blend until smooth. Stir in the flour and the salt. Pour into the prepared pan, then lift the pan and drop it down onto the countertop a couple of times to release any air bubbles.
Bake for 25-30 minutes (in my oven, they’re done at 28), until a toothpick inserted into the center of the brownies comes out clean. Cool completely in the pan on a wire rack, run a sharp knife around the edges between the brownies and the pan, then refrigerate for at least 30 minutes. Pull the parchment paper to lift the brownies from the pan. Slice into 16 squares. - See more at: http://www.sweetamandine.com/#sthash.7Ba96V8R.dpuf
2 ounces (55 grams) unsweetened chocolate, coarsely chopped
1 cup minus 2 tablespoons (175 grams) granulated sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
¼ cup (35 grams) all-purpose flour
¼ teaspoon fine sea salt
Heat the oven to 325 degrees. Lightly butter an 8-inch square baking dish and line the bottom with a rectangle of parchment paper long enough to hang a couple of inches over two of the sides. (You’ll use the parchment to lift the brownies from the pan.) Lightly butter the paper.
Melt the butter and chopped chocolate in a 2½-3 quart saucepan over low heat, stirring occasionally. Remove the pan from the heat. Stir in the sugar, then add the eggs and vanilla and blend until smooth. Stir in the flour and the salt. Pour into the prepared pan, then lift the pan and drop it down onto the countertop a couple of times to release any air bubbles.
Bake for 25-30 minutes (in my oven, they’re done at 28), until a toothpick inserted into the center of the brownies comes out clean. Cool completely in the pan on a wire rack, run a sharp knife around the edges between the brownies and the pan, then refrigerate for at least 30 minutes. Pull the parchment paper to lift the brownies from the pan. Slice into 16 squares. - See more at: http://www.sweetamandine.com/#sthash.7Ba96V8R.dpuf
1 stick (113 grams) unsalted butter
2 ounces (55 grams) unsweetened chocolate, coarsely chopped
1 cup minus 2 tablespoons (175 grams) granulated sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
¼ cup (35 grams) all-purpose flour
¼ teaspoon fine sea salt
Heat the oven to 325 degrees. Lightly butter an 8-inch square baking dish and line the bottom with a rectangle of parchment paper long enough to hang a couple of inches over two of the sides. (You’ll use the parchment to lift the brownies from the pan.) Lightly butter the paper.
Melt the butter and chopped chocolate in a 2½-3 quart saucepan over low heat, stirring occasionally. Remove the pan from the heat. Stir in the sugar, then add the eggs and vanilla and blend until smooth. Stir in the flour and the salt. Pour into the prepared pan, then lift the pan and drop it down onto the countertop a couple of times to release any air bubbles.
Bake for 25-30 minutes (in my oven, they’re done at 28), until a toothpick inserted into the center of the brownies comes out clean. Cool completely in the pan on a wire rack, run a sharp knife around the edges between the brownies and the pan, then refrigerate for at least 30 minutes. Pull the parchment paper to lift the brownies from the pan. Slice into 16 squares. - See more at: http://www.sweetamandine.com/#sthash.7Ba96V8R.dpuf
2 ounces (55 grams) unsweetened chocolate, coarsely chopped
1 cup minus 2 tablespoons (175 grams) granulated sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
¼ cup (35 grams) all-purpose flour
¼ teaspoon fine sea salt
Heat the oven to 325 degrees. Lightly butter an 8-inch square baking dish and line the bottom with a rectangle of parchment paper long enough to hang a couple of inches over two of the sides. (You’ll use the parchment to lift the brownies from the pan.) Lightly butter the paper.
Melt the butter and chopped chocolate in a 2½-3 quart saucepan over low heat, stirring occasionally. Remove the pan from the heat. Stir in the sugar, then add the eggs and vanilla and blend until smooth. Stir in the flour and the salt. Pour into the prepared pan, then lift the pan and drop it down onto the countertop a couple of times to release any air bubbles.
Bake for 25-30 minutes (in my oven, they’re done at 28), until a toothpick inserted into the center of the brownies comes out clean. Cool completely in the pan on a wire rack, run a sharp knife around the edges between the brownies and the pan, then refrigerate for at least 30 minutes. Pull the parchment paper to lift the brownies from the pan. Slice into 16 squares. - See more at: http://www.sweetamandine.com/#sthash.7Ba96V8R.dpuf
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