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
- 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
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.