Categories: Cookie Bars

Ingredients

• 10 Tbsp. butter, melted
• 1 1/4 cups sugar
• 3/4 cup plus 2 Tbsp. unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup acorn flour
• For the swirl:
• 3 oz. goat chevre, room temperature
• 2 Tbsp. sour cream
• 2 Tbsp. sugar
• 1 Tbsp. flour
• 1 egg
• 1/2 tsp. vanilla

Directions

1. Preheat oven to 325 degrees and make a parchment paper sling for an 8 × 8 inch pan, so that the bottom and two sides are covered. This makes it easier to remove the acorn brownies.

2. In a large bowl, stir together the still-hot melted butter, sugar, cocoa and salt.

3. Beat in the vanilla and eggs until the batter looks shiny. Then swirl in the acorn flour.

4. Pour the acorn brownie batter into the prepared pan.

5. To make the swirl, in a bowl, beat the goat cheese, sour cream and sugar with an electric mixer until they are smooth. Add flour, egg and vanilla and continue to beat until they are fully incorporated.

6. Drop a spoonful of the cheese mixture at nine points atop the brownie batter. Drag a butter knife through the brownies in swirl pattern to partially mix the cheese and brownie batter, making a pleasing marbled design.

7. Bake for 30 to 35 minutes. Traditional brownies would bake for less time. Acorn brownies need a bit longer so that they don’t come out of the oven with the appearance of raw batter. When cooked, a toothpick inserted 2/3 of the way to the center will come out clean.

8. Once cooled, you can lift the brownies out of the pan using their parchment sling, then cut them into 16 pieces.

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