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.
Ingredients
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
3 eggs
For the Nutella Chevre
8 ounces chevre
2 tablespoons Nutella
1 tablespoon sugar
1 egg
pinch salt
Procedure
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.
13 comments:
Leaving for the store to buy Nutella and chevre... Holy crap those look delicious.
you know the sayin' when you're good you're good, when you're bad you're better! And I'll be damned, I bet they're awesome!!
How I wish my daughter wasn't allergic to nuts :(
Holy cow those look awesome...I bet they taste it too!!
Wow! Sounds completely decadent and fabulous. Might have to try these soon.
Oh yeah... if that's sinful, then I'm a sinner too.
Oh my these look just precious. Love the Nutella...love it!
Beautiful! These look delicious.
I missed your post on the marathon somehow. My son ran that a few years back and it was, I am sure, the accomplishment he was proudest of. Congratulations!
Gesine, I have been a career woman all my life. Stumbled upon your blog and now I feel like I need to be barefoot in the kitchen baking these goodies. What have you done to me?
Greetings from Vienna, Austria - you have some very good recipes here :-)
The way you changed your life was very similar to the way I did it too - I started baking Motivtorten a year ago (I am still a beginner) Good you did that change on time. Happy baking!
RGesine can we ever have too much nutella cannot wait to try this recipe,we give each other a jar of nutella in our christmas stocking so there can be no fighting.i grew up in rome italy and this was a great favorite snack there.Grazie
you must use a mold or something, because a pan was too gooey. I guess I will need to get some molds because the brownie eater loved these.
these look like little gems! How lovely! And nutella makes everything better, although i think i might stick with regular cream cheese if make these. I don't want to overwhelm my friends' tastebuds
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