Serious Eats: Recipes

Cook the Book: Goat Cheese Brownies

[Photographs: Caroline Russock]

One might assume that the recipes within Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese would lean heavily on the savory side since goat and all of its byproducts are, well, savory in that fantastically goaty sort of way. But savoriness aside, goat dairy does wonders when whipped into desserts and lucky for all of us, Weinstein and Scarbrough have included plenty.

These Goat Cheese Brownies are an ideal introduction to the world of goat-centric desserts, all moist and chocolatey upfront but made with enough chèvre and goat butter to give them a bigger goat flavor. Adding goat cheese in place of some of the butter makes for brownies with an intriguingly light texture—not chewy and dense or crumbly and cake-like—these have a lovely, almost melting softness about them.

Of course, if you are already acquainted with the wonderful world of goat desserts, you might want to up the goat factor by topping these brownies with a scoop of goat ice cream or perhaps a drizzle of cajeta, sweetly caramelized goat's milk.

As always with our Cook the Book feature, we have five (5) copies of Goat: Meat, Milk, Cheese to give away this week.

Adapted from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved.

Printed from http://www.seriouseats.com/recipes/2011/05/goat-cheese-brownies-recipe.html

© Serious Eats