These dark chocolate brownies with a blue cheese swirl (which I’ll henceforth refer to as blue cheese brownies) will undoubtedly be my most controversial bake yet. Blue cheese is controversial in and of itself. Pairing it with chocolate has proved downright shocking to most people. But y’know what? It works.
As much as I’d like to claim that this combination is a completely unique invention of mine, it’s not. I first tried it at a chocolate shop in Norway about five years ago. When I saw a blue cheese dark chocolate truffle on the menu, I knew I had to experience it. If I’m being completely honest, I had mixed feelings about it. It was intense. I really liked it, but also couldn’t handle too much of it. But I’ve also thought about that truffle countless times throughout the years.
At some point, I had the idea to use blue cheese and dark chocolate in brownies. Brownies are probably my favorite baked chocolate confection. I love how rich and fudgy they are. Adding a blue cheese swirl top seemed like the perfect way to pay homage to that little Norwegian truffle without going overboard. I’m all about ratios, and this just seemed like a good one.
I put making the blue cheese brownies off for a long time. What if they were bad?! What if I liked them but the rest of the world despised them? After much deliberation, however, I decided to go for it. The finished product was exactly what I’d hoped for! The first bite transported me back to that chocolate shop in Norway. Unlike those truffles, however, I could snack on these tirelessly!
So… who are these for?
Listen, if you absolutely hate blue cheese I’m not going to suggest that you make these brownies. What would be the point? If you’re curious, but a little hesitant, you’ll probably like them (though I can’t make any promises)! And finally, if you’re a flavor monster like I am, I urge you to give these a go.
Dark Chocolate Brownies with a Blue Cheese Swirl
- 1 cup Butter (unsalted)
- 9 oz Baking chocolate (70%)
- 2/3 cup Granulated sugar
- 2/3 cup Light brown sugar
- 3 Large eggs, along with 1 yolk (you'll use the white for the blue cheese mixture)
- 3/4 cup All purpose flour
- 1/3 cup Dutch processed cocoa powder
- 1/2 tsp Salt
Blue Cheese Mixture
- 3 oz Blue cheese (I used Point Reyes and it was perfect!)
- 1/4 cup Granulated sugar
- 1 Egg white
- Preheat the oven to 400°F. Grease a 9" square baking pan and then line it with parchment paper.
- Using a double boiler, melt the butter and baking chocolate together, mixing every so often. Once it's fully melted and combined, remove it from heat and set it aside to cool to room temperature.Note: if you don't have a double boiler, you can make an impromptu version by placing a heat proof bowl over a pot of boiling water. Just make sure the water doesn't touch the bowl.
- Using an electric mixer, whisk together the 2/3 cup granulated sugar, 2/3 cup light brown sugar, and 3 full eggs, along with an extra yolk (reserve the white for the blue cheese mixture) on medium speed. You'll know it's done when it's light and creamy.
- Add the chocolate sauce to the sugar and eggs and stir to combine.
- Gently mix in the cocoa powder, flour, and salt. Stop mixing once combined.
- Pour the brownie batter into your greased and lined pan.
- Now add the blue cheese, 1/4 cup granulated sugar, and 1 egg white to the bowl of a food processor and blitz until smooth and combined.
- Spoon dollops of blue cheese mixture onto the top of the brownie batter. Use a toothpick to create nice little swirls. Keep doing this until you're satisfied with the swirly pattern on top! The more blue cheese mixture you use, the stronger that taste will be, so use your judgment here.
- Bake for 23-25 minutes, or until the middle is a little bit wobbly. They might seem underbaked at first, but this is actually ideal if you're after a perfectly fudgy texture. They'll also continue to firm up as they sit.
- If you want to serve these while they're warm, do it. They might be a little hard to handle, but they'll be absolutely delicious. If you prefer a slightly firmer brownie, wait until they reach room temperature before cutting into bars.
And that’s it! Your experimental brownies are done. Hopefully they don’t spark any controversy in your household.
If you make these, please, please let me know what you think either in the comments or on Instagram! I truly love them, but I’m so curious as to what others will think of this unconventional combo.
Oh, and if you’re looking for more wonderful winter treats, check out my baby gingerbread bundt cakes with cranberry cream cheese glaze or my grapefruit bars with pink peppercorn!