Field & Fork Network

This Month On The Local Dish With Edible Buffalo- Chèvre Brownies

In Uncategorized on June 21, 2012 at 5:25 pm

On this month’s episode of our radio show, the Local Dish with Edible Buffalo, we featured a recipe for Chèvre Brownies from First Light Farm & Creamery’s Trystan Sandvoss- and here it is! More information can be found at Join us every third Wednesday on talk radio station WLVL 1340AM from 11:15am-12:00pm for more of the Local Dish, or listen to previous episodes at


Brownie Batter Ingredients:

  • 2 sticks unsalted butter, cut into pieces
  • 8 oz unsweetened chocolate, chopped
  • 2 cups sugar
  • 4 large eggs 1 1⁄2 tsp vanilla extract
  • 1⁄2 tsp salt
  • 1 1⁄3 cup flour, sifted

Chèvre Batter Ingredients:

  • 6-8 oz First Light Farm original chèvre
  • 1⁄3-cup sugar
  • 1 large egg yolk
  • 1⁄4 tsp vanilla extract
  • 1⁄4 t salt


Use a 9 x 13 pan. Preheat oven to 350 degrees. Melt butter and chocolate in microwave in a medium-sized microwave safe bowl, stirring occasionally and keeping a close eye, until melted. Stir until completely smooth. Beat in with an electric beater the sugar, eggs, vanilla, and salt until well combined. Add flour & stir with a rubber spatula until just combined. Spread half in baking pan. Beat chèvre batter ingredients with electric mixer until smooth. Add a dollop over the brownie batter, and then swirl in with a knife. Add the second half of brownie batter and smooth it over chèvre mixture with knife or spatula.

Bake until edges are slightly puffed and center is just set, about 30-35 minutes. Cool.

Recipe courtesy of First Light Farm & Creamery

Wine Pairing Suggestion:

2010 Dry Riesling Ravines Wine cellars Best served chilled, this crisp wine is lush with citrus flavors. Versatile and complimentary to cheeses, the floral aroma is the perfect characteristic to balance this wine that displays a typical Riesling on the palate.


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