Cheddar Brownies

Beth, one of my cheesemonger friends at NYD, gave me the idea to put chunks of cheddar in brownies. Seriously? I somewhat skeptically made a batch, folding pieces of Montgomery’s Cheddar into the fudgy batter. Still warm from the oven, the cheddar chunks were almost like white chocolate bits, “or like cranberries or something!” Connor noted, with their pop of sweet, soft, pliable delight on his tongue. Chunks of cheddar add a wonderful complementary element to fudgy brownies. Use a mature cheddar for its crystallized structure, which not only breaks into bits more easily, but will take on caramel notes as it bakes. In this recipe, I say to sprinkle additional cheddar chunks on top as the brownies cool, but I also love topping them with a cheddar brittle. To make the spots of cheddar brittle, add the additional cheddar chunks on top of the brownie batter halfway through baking (at the same time you rotate the pan) and continue baking per the instructions. The added crunch is a fun twist. These are my ideal brownies now, and not just for the novelty factor. CHEESE, WINE, AND BREAD by Katie Quinn Copyright © 2021 by Katie Quinn. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.Hear co-hosts Katie Quinn and Jen Phanomrat compare notes on food practices, social norms, and the hidden histories behind beloved ingredients on our new podcast Either Side Eaters.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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