Goat cheese gives these tasty blondies a slight tang. You might never guess where it comes from, but you’ll like the sweet, salty, sour nature of this unusual dessert. Goat Cheese Chocolate Chunk Blondies
Goat Cheese Chocolate Chunk Blondies
Print This Recipe Yield 18Source Adapted from Real Food Has CurvesPublished
Ingredients
- 8 tablespoon unsalted butter, cold plus a bit more for the baking dish
- 8 ounce fresh, young goat cheese
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 1 egg yolk
- 1 tablespoon vanilla
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ cup bittersweet chocolate chunks or chips
Directions
Preheat oven to 350 degrees F. Butter the bottom and sides of a 9x13 inch baking dish. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream the chilled goat cheese, chilled butter and both sugars on medium-high speed for 6 minutes. Starting with cold ingredients builds structure and allows you to beat in a lot of air. So run the machine the full 6 minutes.
In the meantime mix the flour, baking powder and salt together in a bowl.
Once the butter and cheese are fully creamed they will be light in color with a slightly broken appearance. This is good, the air I mentioned has transformed the sugars. At this point lower the speed and beat in eggs, egg yolk and vanilla until just combined. Turn the machine off and scrape the sides of the bowl.
Fold in the flour mixture in three divisions. Followed by the chocolate chunks. Spread the thick batter into an even layer across the prepared dish.
Bake about 30 to 35 minutes, until a knife inserted in the center comes out clean.
Cool on rack, then cut into 18 squares. May be store covered up to 4 days.
sound like a perfect combination, a surf and turf elevated. The blackberry sauce is inspired! — S
Good-looking scallops. I actually didn’t know about STP. Imagine that!
And just kidding about guanciale, I learned all about it on SippitySup
Whenever you talk about STP and scallops, I keep picturing a shade and hat wearing Richard Petty (remember the 1970’s STP commercials?).
The scallops look flawless, Greg!
Nice nice nice. Interesting flavor and textures in your dish, sounds like a real winner.
Like Grant’s wine pairing too.
LL
Great scallop tutorial and an a‑mazing looking dish. I would have liked to have a seat at that table!
If I could insert a wolf whistle ‘whip-woo’ I would. This is one gorgeous plate, Greg! Making this.
I have seen them at my fishmonger but not known what they were. In general, I am a fresh seafood whore — nothing is as amazing as fresh seafood or as terrible as bad seafood 😉
I never knew about the whole “dry” scallop thing, really good tip!
Now this is one creative dish with style, flair and great flavors. Stunning!! Well done!
Those scallops look perfect indeed! I love the whole dish, beautiful!
Once again your creativity amazes me. Just reading and looking at those photographs has me ready to pull up a chair and dig in!
I realize that scallops aren’t the same as shrimp, but it’s the same with shrimp. There’s the perfect timing to cooking them just right also. A little too long, and once again, you have a rubbery waste of money.