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This carrot, goat cheese, and nut brownie gives you a tasty and savory spin on the classic treat. It's just the thing for an easy lunch or dinner, especially with some leafy greens on the side.
I picked up this idea at a laid-back picnic. Since then, it's become my secret move for wowing folks—no marathon kitchen session needed.
Tasty Ingredients
- 600 grams of fresh carrots: give the whole thing a sweet taste and bright pop of color
- 1 liter veggie stock: adds a deep flavor but keeps it lighter
- 300 grams goat log: brings creaminess and that classic tang
- 3 eggs: help hold your bake together just right
- 120 grams melted butter: loads up that rich, moist bite
- 225 grams regular wheat flour: keeps everything from falling apart
- 100 grams pecans or classic walnuts: bring a super tasty crunch
- 1 pack of baking powder: gives it a good lift
- Salt and black pepper: to bring all the flavors together
Easy-To-Follow Steps
- Getting the pan ready:
- Coat your rectangle baking pan with a thick swipe of butter and a dust of flour so nothing sticks. Pour in your batter and level it out with a spatula. Put it in the oven for 30 minutes at 200°C. You'll know it's ready when the top is golden and a knife comes out clean.
- Mixing the batter:
- Fire up the oven to 200°C. Crack the eggs in a big bowl, give them a quick whisk. Toss in the goat cheese chunks and start folding them together.
- Combining everything:
- Pour in that melted butter. Then go in with the flour and baking powder, mix gently. Toss in the nuts, then add the carrot puree last. Stir just until it's all mixed, but don't overdo it.
- Turning carrots into puree:
- Drain those cooked carrots really well. Blend them up until smooth. Let this cool before you use it.
- Prepping carrots:
- Peel the carrots and slice into even rounds so they cook evenly. Bring that stock to a boil, add your carrots and let them simmer for about 30 minutes. They should be really soft when done.
Carrots really shine here, making everything a bit sweet and playing off the goat cheese so well. First time I made it, my family wasn't sure—but now it's a regular star at our get-togethers.
Storing Tips
This savory treat keeps great in the fridge for up to three days in a tight container. For the best texture, heat it in the oven at 150°C instead of the microwave, which can dry it out. You can also freeze single portions for up to two months.
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Fresh Twists You Can Try
Feel free to swap in your favorite cheeses—crumbled feta or some grated comté work great too! If you're out of carrots or want to switch things up, use a mix of butternut squash or pumpkin for an awesome fall vibe.
Perfect Pairings
This goes really well with a simple green salad and a splash of balsamic dressing. Want to make it a bigger meal? Serve with a light soup first, maybe zucchini soup in the summer or root veggie broth in winter. It's also a winner at buffets or for picnics.
Frequently Asked Questions
- → Can pecans be swapped out?
Sure thing, feel free to use regular walnuts or combine both, based on what you like.
- → What's a good goat cheese substitute?
Feta or cream cheese makes a great replacement with a similar creamy consistency.
- → How do I get the perfect texture?
Drain the carrots well post-cooking and puree them thoroughly to get a smooth mix.
- → Can I make it in advance?
Definitely! Prepare it the day before and warm it slightly before serving.
- → What pairs well with this brownie?
Try it with a crunchy green salad or a creamy vegetable soup for a stellar pair.