What better way to tie in my current obsession with goats cheese (and raspberries come to think of it) with my constant obsession with brownies; raspberry and goats cheese and brownies? Oh my! So it wasn’t the brain wave I was hoping for today what with the essay I forgot I had, but something good still came out of it. Thy work will be done. …
A while ago now I made cheesecake brownies which you might say is a combination of the two best puddings? Non? But while I guiltily stuffed my face with them and tried not to regret it I will now have to find my own dairy-free alternative to fulfil that craving for this far away fling.
The recipe oh the recipe:
2 tbs brandy
225g dark chocolate
pinch of salt
2 tbs goats milk yoghurt
400g caster sugar
1 tsp vanilla essence
125g plain flour, sifted
1/4 tsp baking powder
half of the raspberries
225g soft goats cheese
5 tbs goats milk yoghurt
1 tbsp Pure
25g icing sugar
The other half of the raspberries and their juices
Preheat your oven to 180C and line a rectangle tin with baking parchment.
To start, mix the raspberries with the brandy and set aside.
In a heatproof bowl over boiling water, or in the microwave, melt the chocolate, Pure and salt together. Once melted, mix in the yoghurt and leave to cool slightly. Mix together both the sugars with the vanilla essence and the eggs. Then add in the chocolate.
Next fold in the flour and baking powder until fully combined.
Finally fold in the raspberries and pour into your lined tin. (Don’t put them in the oven though yet!)
For the cheesecake mixture. Mix the goats cheese, yoghurt and Pure together, then beat in the egg. Next sieve in your icing sugar and stir together.
Fold in the rest of raspberries. Pour this over the top of the uncooked brownie mixture and swirl around with a knife.
Bake in the oven for 35 minutes until it is slightly browned on top.