Directions: |
Directions:Adjust oven rack to middle position and heat oven to 325°F. Make parchment paper sling for 8-inch square baking pan by trimming 2 long sheets of parchment paper so each is 8 inches wide. If you do not have parchment paper, use foil. Lay sheets of parchment paper in pan perpendicular to each other, with extra parchment paper hanging over edges of pan. Push parchment paper into corners and up sides of pan, smoothing flush to pan. Spray with cooking spray.
Whisk flour, baking powder, and salt together in bowl and set aside. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes.
Whisk sugar, eggs, and vanilla together in medium bowl. Add melted chocolate mixture (do not clean bowl) and whisk until incorporated. Add flour mixture and fold to combine.
Transfer ½ cup batter to bowl used to melt chocolate. Spread remaining batter in prepared pan. Spread cheese filling evenly over batter.
Microwave bowl of reserved batter until warm and pourable, 10 to 20 seconds. Using spoon, dollop softened batter over cheese filling, 6 to 8 dollops. Using knife, swirl batter through cheese filling, making marbled pattern, 10 to 12 strokes, leaving ½-inch border around edges.
Bake until toothpick inserted in center comes out with few moist crumbs attached, 35 to 40 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for 1 hour.
Using parchment overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. |
This recipe for Goat Cheese Brownies is from