These delightful brownies are a breeze to make, and the layers make a lovely presentation. If you are looking for an easy dessert perfect for any day of the week, these Dark Chocolate Goat Cheese Brownies with Honey will become your new go to!
A Little Something Different
Brownies are the best aren’t they? I like mine a touch on the gooey and fudgy side, and dark chocolate if you please! Sometimes I like to level up my brownie game. That’s why these Dark Chocolate Goat Cheese Brownies with Honey exist! These are soooo good! A layer of dark chocolate topped with a layer of goat cheese and honey. They bake together into something magical.
I really like the layered effect here, I think it makes for a pretty presentation. I love how both of these flavors play off of each other, and personally I think the layering the batters instead of marbling them helps the flavor profile. The layers can be marbled if you prefer, and I have included instruction on how to do that below.
Simple and Easy
These are very easy, even if you are new to baking or don’t bake very often. I love it when something tastes a lot more complicated than it was to actually make it. You’ll be pleasantly surprised how simple this recipe is, and how impressive the end result will be!
Recipe Tips and Frequently Asked Questions
I have not tested the recipe with cream cheese, but I see no reason why you can’t! Just be sure to use the same amount as you would the goat cheese. Use the full fat cream cheese, not the low fat variety. Full fat is better for baking.
Yes! You can use the same amount of milk chocolate as you would dark, or even a mixture of both in equal amounts.
I used raw honey for this recipe, but most any variety is fine. Just make sure it’s the best quality you can find. Due to its strong flavor, I would avoid Buckwheat honey or other dark hued varieties. Orange Blossom would be nice here, as it would impart a mild orange flavor that would go well with the chocolate.
You sure can! All you need to do when it’s time to add the batter to the pan is instead of pouring all the chocolate batter into the pan at once, only add half. Then add the goat cheese mixture, then add the other half of the chocolate batter on top in large scoops. Then use a butter knife or long wooden skewer and swirl it around in the pan to create the marbling and bake at the same temperature for the same amount of time.
You can! The espresso powder just enhances the chocolate flavor a bit. It’s nice to use it here but if you don’t have any that’s ok too!
You could use either one! If you are using chips, get the best quality you can find. If you are using chocolate bars, be sure to use the bars from the baking aisle of your grocery store and avoid using candy bars.
I have not attempted this as part of testing this recipe. If you want to double the amount of brownies this yields, I advise doubling the recipe for the chocolate layer and the goat cheese layer, and using two 8x8x2 pans, dividing the doubled batter in half between the two pans.
These brownies won’t like being in the oven too long. Start checking them at the 25 minute mark, and then every two minutes after that. In my oven, they were perfect at the 28-29 minute mark each time I tested them. They should be set around the edges and only slightly jiggly in the middle when ready to come out of the oven.
If you have not tried the method used in this recipe for greasing the pan, do give it a try! The cocoa powder works just as well as flour along with the butter to prevent sticking, but you don’t end up with brownies that have white flour all over the bottom.
I love taking these on picnics if it’s the right time of year. They are great with some Curried Chicken Salad with Coconut or Potato Salad with Leek Scapes and Herbs, and Lemonade Sweetened with Rhubarb Puree. Of course, they are wonderful with just a cold glass of milk too.
These last about a day left out on the kitchen counter loosely covered with a clean dish towel. Any longer than that, they should be refrigerated in an airtight container. Kept refrigerated, they should keep for two or three days. If they are refrigerated be sure to set them out on the kitchen counter to warm up a bit. These don’t warm well in the microwave, so I do recommend letting them sit out for a bit before eating. They are best eaten the day they’re made or the day after. Longer than that and they start to get a bit stale.
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For the Pan
- Unsalted Butter for greasing pan
- 1 tsp Dark Cocoa Powder
For the Brownie Batter
- 2/3 cup All Purpose Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Espresso Powder
- 1/8 tsp Salt
- 1/2 cup (1 stick) Unsalted Butter
- 6 ounces Dark Chocolate (chips or chopped bar chocolate)
- 3/4 cup Granulated Sugar
- 1 large Egg
- 1/2 tsp Vanilla extract
For the Goat Cheese Honey Layer
- 4 ounces Goat Cheese, softened
- 2 Tbsp Unsalted Butter, softened
- 2 Tbsp Granulated Sugar
- 1 large Egg
- 1/4 cup Honey
- 1/4 cup All Purpose Flour
For the Pan
- Turn oven on tom 350 degrees and grease an 8x8x2 inch square pan with unsalted butter.
- Add the dark cocoa powder and swirl the pan around the spread the cocoa powder around, tapping the sides with your hand. Make sure the cocoa powder and butter go up the sides of the pan at least half an inch.
For the Brownie Batter
- In a small bowl, combine 2/3 cup all purpose flour, 1/4 tsp baking powder, 1/4 tsp espresso powder, and 1/8 tsp salt and stir well.
- In a small saucepan on medium low heat, melt the 1/2 cup unsalted butter and 6 ounces of chocolate, stirring to combine.
- Once chocolate and butter are melted, add the 3/4 cup of granulated sugar and stir well.
- Add the one egg and vanilla extract to the saucepan and stir to combine.
- Pour the brownie batter into the prepared pan and begin making the goat cheese layer. Note: If you prefer to marble the batters, see instructions in the blog post, or the notes section below.
For the Goat Cheese Honey Layer
- In a small bowl, microwave the goat cheese and the 2 Tbsp of unsalted butter for 10 to 15 seconds to soften.
- In the bowl of a stand mixer with the paddle attachment. whip the goat cheese, 2 Tbsp of butter, and the 2 Tbsp of granulated sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Add the one egg and stir on medium speed until combined.
- Add the 1/4 cup of honey and stir on low speed for a minute or so to incorporate.
- Add the 1/4 cup of all purpose flour and stir on medium speed until well combined.
- Pour the goat cheese layer over the top of the brownie batter layer, using a rubber scraper to get all the batter out of the bowl.
- Using a rubber scraper or offset spatula, smooth the top of the goat cheese layer. Place the pan in the center rack of the oven and bake for 25 to 30 minutes. Check for doneness at 25 minutes. When the brownies are done, the outer edges will appear set and the center will just barely jiggle. After 25 minutes, check every two minutes if they need more baking time, being careful not to over bake.
- Allow to cool, cut into squares and enjoy!
To marble the brownies, only add half the brownie batter to the pan at first. Then, add the goat cheese layer on top. Spoon the other half of the brownie batter in clumps over the top of the goat cheese layer. Stick a butter knife or wooden skewer into the batter and swirl it around to marble the batters.
Amount Per Serving: Calories: 344Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 61mgSodium: 129mgCarbohydrates: 49gFiber: 2gSugar: 36gProtein: 6g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.