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This carrot, goat cheese, and walnut brownie is a fun twist on your usual sweet treat. It makes a tasty option for lunch or dinner, especially paired with fresh greens on the side.
Came across this at a group picnic. Now it's my go-to when I want to wow friends fast, without a big fuss in the kitchen.
Tasty Ingredients
- Salt and pepper: just a pinch to make everything pop
- 1 packet baking powder: helps everything rise
- 100 grams walnuts or pecans: throw in for some crunch
- 225 grams basic wheat flour: holds it all together
- 120 grams melted butter: makes it extra soft
- 3 eggs: keeps your brownie from falling apart
- 300 grams goat cheese log: gives a creamy, bold taste
- 1 liter veggie broth: adds flavor without extra fat
- 600 grams fresh carrots: brings color and natural sweetness
Step-By-Step Directions
- Baking Time:
- Generously butter a rectangle baking pan, toss in a little flour so it doesn't stick later. Pour in your batter, smooth it out so it bakes evenly. Pop it in your oven for about 30 minutes at 200°C. When the top looks golden and poking a knife in the center comes out clean, it's done.
- Mixing It All Together:
- Add the melted butter next. Then slowly mix in the flour and baking powder. Toss in the chopped nuts, and finally mix in the carrot puree. Stir just until everything looks even, but don't overdo it!
- Batter Set-Up:
- Heat your oven to 200°C. In a big bowl, crack your eggs and beat them gently. Cut your goat cheese into small bits and start mixing it in.
- Puree the Carrots:
- Drain the cooked carrots really well. Blend them until smooth and creamy. Let them cool off a bit so you don't scramble the eggs later.
- Prepping Carrots:
- Peel the carrots and slice them into even rounds so they cook the same. Bring the broth to a boil, then drop in the carrots. Simmer about 30 minutes until they're super soft.
The carrots steal the spotlight here, bringing in a lovely sweetness that goes great with goat cheese. My family was unsure at first, but now everyone's obsessed whenever I make it for our gatherings.
Keep It Fresh
This savory brownie keeps great in the fridge for up to three days if you pop it in a sealed container. For the best texture, warm it in the oven at 150°C for a few minutes—not the microwave, which dries it out. Freezing works too—slice and freeze pieces up to two months.
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Tasty Twists
Switch things up to your liking or just use what's in your fridge. Goat cheese not your thing? Try crumbled feta or shredded comté for a change. For autumn vibes, swap some of the carrots for butternut squash or pumpkin—it's delicious.
Perfect Pairings
This goes awesome with a leafy green salad and tangy balsamic dressing. Want a heartier meal? Serve with a light soup first—zucchini soup in the summer is nice, or root veggie broth when it's cold. It's also great for picnics or on a buffet spread.
Frequently Asked Questions
- → Can pecans be swapped out?
Yes, you can go for regular walnuts or mix both types based on your liking.
- → Any cheese options besides goat cheese?
You can sub with feta or cream cheese for a similar soft texture.
- → How can I nail the perfect texture?
Make sure you drain the carrots well after cooking and blend them smoothly for an even consistency.
- → Is it OK to make this ahead of time?
Definitely! This brownie can be prepared a day early and reheated gently before serving.
- → What pairs well with this savory brownie?
A crisp green salad or a creamy vegetable soup would be a great match.