Fudge Brownies with Clothbound Cheddar
Although chunks of cheddar cheese make for an unusual addition to this classic brownie, the salty combination is a must-try. Add as much or as little cheddar as you prefer. For thinner brownies, a 9x13 baking pan can be used.
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder sifted
- 1/2 tsp salt
- 10 tablespoons salted butter cubed
- 8 ounces semisweet chocolate finely chopped 3⁄4 cup cane sugar
- 1/2 cup packed dark brown sugar
- 3 large eggs room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup clothbound cheddar cheese crumbled
Heat oven to 350°F and line a 9x9 baking pan dish with parchment paper. Whisk together flour, cocoa, and salt in a medium bowl and set aside.
Melt butter and chopped chocolate in a double boiler or microwave. Remove from heat and whisk in sugars, then eggs and vanilla. Add flour mixture and stir carefully with a wooden spoon until just combined.
Pour half the batter into prepared dish and evenly sprinkle in about half of the cheese
Pour remaining batter over top and use a spatula to smooth. Sprinkle remaining cheese over top and press slightly into batter. (Skip this step if less cheese is desired.)
Bake brownies for 40 to 50 minutes or until the top is crinkled, and a toothpick inserted in the center comes out clean. Cool slightly before serving warm.