Sour Cherry and Pure Luck Chevre Brownies
Prior to dreaming up these magnificent marbled brownies, I had what I thought was the best brownie in the world. Believe me, this brownie was good - my husband and I were at a romantic little place in New Orleans, I relive the dark chocolate and brandy soaked cherries often. Inspired by all the delightful things we ate in New Orleans, I came home determined to match this goodness. I feel very humbly that I topped said brownie, with the addition of sour cherry preserves and Pure Luck chevre. My Mother's Day is complete with a homemade card from my sweet kiddo and these brownies.
1/3 cup Tazo Vanilla Chocolate Mexicano, ground fine
1/3 cup Tazo Vanilla Chocolate Mexicano, ground fine
1/3 cup Dutch cocoa powder
1 1/2 cups sugar
1/2 cup powdered sugar
3/4 tsp sea salt
1 cup flour
3 eggs
1/2 cup canola oil
2 tbsp water
1 cup TCHO Dark Chocolate “Chocolatey” 70% Cacao, coarsely chopped
1 1/2 cups sugar
1/2 cup powdered sugar
3/4 tsp sea salt
1 cup flour
3 eggs
1/2 cup canola oil
2 tbsp water
1 cup TCHO Dark Chocolate “Chocolatey” 70% Cacao, coarsely chopped
Lucky Layla Golden Butter, for buttering the pan
For chevre layer:
1/4 cup Pure Luck Plain Chevre, room temperature
1 tbsp powdered sugar
For chevre layer:
1/4 cup Pure Luck Plain Chevre, room temperature
1 tbsp powdered sugar
1/4 cup American Spoon Sour Cherry Preserves
Heat oven to 350. Butter and flour an 8x8 pan. Whisk eggs, oil and water together. In a seperate bowl, combine dry ingredients: cocoa, ground Tazo chocolate, sugars, salt, flour and chocolate chunks, then mix with wet ingredients until smooth, set aside. Mix chevre layer ingredients until smooth. Pour brownie mix into the pan and gently tap to level. Spread the chevre mix in rows on top. Using a knife, marble the chevre layer with the brownie layer. You can do this in any pattern you like. Bake for 35-40 minutes, until center is set. Enjoy warm and top with your favorite ice cream.
Heat oven to 350. Butter and flour an 8x8 pan. Whisk eggs, oil and water together. In a seperate bowl, combine dry ingredients: cocoa, ground Tazo chocolate, sugars, salt, flour and chocolate chunks, then mix with wet ingredients until smooth, set aside. Mix chevre layer ingredients until smooth. Pour brownie mix into the pan and gently tap to level. Spread the chevre mix in rows on top. Using a knife, marble the chevre layer with the brownie layer. You can do this in any pattern you like. Bake for 35-40 minutes, until center is set. Enjoy warm and top with your favorite ice cream.
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