A few months ago, I met a man who owned three goats.
The first he bought from someone at a market, the remaining two he’d found hiding in a cave on an isolated Caribbean island, roped them up, put them on a boat and brought them back to his home.
All three were lovely, fuzzy, friendly creatures and not at all what I expected of goats (I always thought they were cranky, ornery beasts).
He was quite clearly besotted by them and it was reciprocal – every time he came near the entrance to their pen, they’d run forward and nuzzle his legs through the gate.
So now I want a goat.
And if I had a goat I’d make these all the time because, hot damn, they’re good.
Even hubs was a fan and he is not a lover of goats cheese. It just goes to show – coat anything in chocolate and my husband will eat it.
Anyone know any good recipes for mackerel and chocolate?
Dark Chocolate Brownies with Strawberry Goat Cheese Swirl (makes 24)
*adapted from thekitchn.com
- 100g dark chocolate (I used Green & Black’s 85% because I adore that stuff)
- 1/2 cup coconut flour
- 1/4 tsp baking powder
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 cup butter
- 1/4 cup honey
- 6 oz whole strawberries, hulled and slightly mashed (I used frozen and let them defrost first)
For the swirl topping:
- 4 oz goat’s cheese (softened at room temp)
- 4 oz cream cheese (softened at room temp)
- 1 large egg
- 2 tbsps honey
- 1 tbsp unsalted butter
- Using a double boiler, melt the chocolate, butter and honey together until smooth. Remove from heat and let cool.
- Stir in the vanilla extract and beat in the eggs, one at a time.
- Sieve the coconut flour and baking powder into a large mixing bowl. Add the wet ingredients to the dry and stir (don’t over stir or your batter will be too dry – add the wet ingredients very gradually). Fold in half the strawberries and set aside.
- Using an electric whisk, beat together the goat cheese, cream cheese, egg, honey and butter until fluffy and smooth. Fold in the remaining strawberries.
- Pour the brownie batter into a 9in x 13in greased or lined baking tray. Swirl the topping mixture on top. Bake at 375 for 20 minutes.
- Let cool completely before cutting and serving.
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