Raspberry-Goat Cheese Swirl Brownies
Karma is a b*tch.
It was only a matter of time before I got mine after my Blueberry Muffin/Falling Man episode.
There I was, high heels on, phone out, ready to take on the night, when I took my first step outside after it had snowed all day.
I literally took one step down the staircase before I lost all control and embraced myself for what was about to come— Cold. Hard. Cement. Of course, my flailing body was sure to hit every single step on the way down. I landed at the bottom of the staircase in a little pretzel position and just laid there, crying, for a few minutes. Yes, I cried.
The next morning I was feeling sorry for myself, limping around the house and unable to sit, and decided it would be a great time to put a new spin on my favorite combination of Raspberry and Chocolate.
Brownies are great on their own, as I’ve already declared, but when you add a swirl of goat cheese and raspberries? Are you kidding me?!
I am a girl obsessed.
I am also lazy on the weekends and all about boxed mix brownies when adding a special touch. Semi-homemade, alright.
1 box brownie mix for 9×9 pan
½ (~5 ounce) package frozen raspberries
1 tablespoons white sugar
1 teaspoons cornstarch
¼ cup water
Raspberry Goat Cheese Swirl:
4 ounces goat cheese, room temperature
2 ounces cream cheese, room temperature
1 tablespoons unsalted butter, room temperature
3 tablespoons sugar
½ teaspoon vanila extract
- Preheat your oven to as directed on brownie box and lightly grease a 9×9-inch baking pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Set aside to cool.
- Prepare brownies according to box’s directions and swirl in about half of the raspberry sauce and spread brownie batter in the prepared pan. Set aside while you prepare goat cheese swirl.
- In the bowl of a stand mixer (or with hand beaters, or by hand with a heavy whisk) beat the goat cheese with the cream cheese, butter, egg, sugar, and almond extract until light and fluffy. Gently fold in the other half of the raspberry sauce. Drop the goat cheese mixture on top of the brownie batter in spoonfuls, then swirl it through the batter with a knife. Bake for 30 minutes or until just barely set. The top will be just turning light brown. Let cool for at least 10 minutes before slicing.
- Store at room temperature, well-covered. The flavor and texture of these brownies really bloom when you let them rest overnight.