- Servings: 9
3 ounces unsweetened chocolate, coarsely chopped
1 stick (8 tablespoons, aka 4 ounces) unsalted butter
1 1/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon coarse salt
1/2 cup all-purpose flour
Fromage Blanc Filling:
8 ounces fromage blanc
1/4 cup sugar
Heat the oven to 325° degrees Fahrenheit. Butter and flour an 8-inch square baking dish. Set aside.
Over a double boiler (or in short, well-watched bursts in the microwave), melt the chopped chocolate and butter. When just about melted, remove from heat, and let melt fully in the residual heat (and let cool slightly). Whisk in the sugar, further cooling things down, then the eggs, vanilla, and salt. Blend until smooth, then, with a spoon or spatula, gently/barely stir in the flour.
In a small bowl, whisk together the fromage blanc, 1/4 cup sugar, and egg until smooth. Note that fromage blancs vary: if yours is smooth, this may be simple, but if yours is firmer, you may need to whisk more aggressively or pass through a strainer to yield a smooth mixture.
Spread 2/3 the brownie batter evenly over the prepared pan, then pour the fromage blanc mixture over that. Dollop the remaining brownie batter across the top, and gently smooth to partially (not completely) cover the fromage blanc mixture (a few swirls are nice).
Bake for 25-30 minutes, until a toothpick inserted into the center of the brownies comes out with just a moist crumbs. As with all brownies, under-baking is better than over-baking. Over-baking is sad. Place the pan on a rack to cool completely, then cut into squares (I favor small squares — 5x5). Chill if desired (and, since we've got dairy, best to refrigerate leftovers). Enjoy.