We're only two days in and I've already diverted from the cookie in Cookiemas. I have to consult the Good(ie) Book to make sure I've not committed some unpardonable sin with such a diversion. Oh hell, let me rot because if Nutella is a sin, I don't want to be good.
Nutella Chevre Brownies
This is a riff off of cheesecake brownies, using Vermont Butter and Cheese chevre instead of Philadelphia's. It lends a tart background that compliments the full-bore sweet of the hazenut spread. Feel free to use Philly's finest if you'd rather.
For the Brownies
1/2 cup flour
2 ounces dark cocoa powder (this comes out to be a little less than 1/2 cup but it's best to weigh)
1 teaspoon salt
1/2 teaspoon baking soda
6 ounces semi or bittersweet chocolate
1 stick (4 ounces) unsalted butter
3/4 cup sugar
For the Nutella Chevre
8 ounces chevre
2 tablespoons Nutella
1 tablespoon sugar
For the Brownies
-whisk together dry ingredients (flour, cocoa powder, salt and baking soda). Set aside.
-Melt chocolate and butter in metal bowl over simmering water until melted (or gently nuke). Set aside, keep warm.
-In a mixer, whisk eggs and sugar until just combined. Slowly add melted chocolate and butter until combined and then add flour mixture, making sure not to over mix.
For the Chevre
-in a mixer fit with the paddle attachment, mix chevre, Nutella, sugar, egg and salt until smooth.
I use heart molds (obviously) but you can use a brownie pan to bake. I fill each mold 1/2 full with brownie batter. Be forewarned, the brownie batter is quite thick. Don't be afraid to really manhandle the chevre into the brownie batter. It all comes out beautifully when baked. Swirl about 1 teaspoon of chevre into the batter (feel free to add more or less). Bake at 325º for about half hour or until a toothpick comes out with moist crumbs stuck to it but not gooey batter. If you choose to dump the lot in a brownie pan, the baking time will increase. You can also layer the brownie batter and the chevre, creating a lovely layer of tanginess.