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Matcha-Goat Cheese Brownies

Matcha-Goat Cheese Brownies
Brown butter gives these dark, fudgelike brownies even more depth of flavor. If you have leftover frosting, spread it between graham crackers or vanilla wafers and freeze for mock ice cream sandwiches.
    1. 6 ounces (1½ sticks) unsalted butter, plus more for greasing pan
    2. 3 ounces dark chocolate, chopped
    3. 1½ cups granulated sugar
    4. 1 tablespoon vanilla extract
    5. 3 large eggs
    6. ¾ teaspoon sea salt
    7. ½ cup unsweetened cocoa powder, sifted
    8. ½ cup all-purpose flour, sifted
    1. 4 ounces chèvre, room temperature
    2. 2 ounces (½ stick) unsalted butter, room temperature
    3. ½ cup powdered sugar, sifted
    4. 1 teaspoon matcha powder
    5. ½ teaspoon vanilla extract
    1. 2 ounces dark chocolate, finely chopped or shaved, for topping brownies
      1. Heat oven to 325°F. Grease an 8-inch-by-8-inch baking dish, line with parchment paper (allow a few inches to hang over the edges), and grease paper. Meanwhile, in a small saucepan over medium-high heat, melt butter. Cook, stirring until butter bubbles and starts to brown, 3 to 5 minutes.
      2. Remove butter from heat and pour into a medium mixing bowl. Add chocolate and let stand 1 minute, then whisk together. Whisk in sugar, vanilla, eggs, and salt. Fold in cocoa powder and flour until just combined.
      3. Pour batter into prepared dish and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool to room temperature.
      1. While brownies are cooling, add chèvre and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until completely blended, about 2 minutes. Turn mixer down to medium-low, then slowly add sugar and matcha powder. Return mixer to medium speed and beat until completely blended, about 2 minutes. Beat in vanilla on low speed until combined.
      TO SERVE
      1. Top brownies with ½ cup to 1 cup frosting to taste. Sprinkle with dark chocolate and refrigerate 15 to 20 minutes until frosting is firm. Slice and serve.
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      Rebecca Haley-Park

      Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

      Photographer Evi Abeler

      Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

      Leigh Belanger

      Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.