• Grate the butter using a hand grater or a grater attachment on a food processor. In a large bowl, use a pastry blender to cut in the cheese, which will be crumbly. Add the flour, followed by the yolks and water. Knead the dough until it comes together in a cohesive mass.
• Form the dough into a disc and encase it in plastic wrap to chill for anywhere from an hour to several days.
• When it’s cookie time, preheat oven at 375-degrees. Line a large baking sheet with parchment paper. Place a small amount of water in a saucer or bowl. Measure the white sugar into a deep bowl.
• Prepare a clean work surface with a dusting of flour. Break off some of the dough and roll it into a thin layer, like for a pie crust. Use the cutter to slice out 3-inch rounds; place the leftover and unused dough to chill in the fridge while cookies are shaped.
• Dampen fingers in the prepared water. Brush wet fingers over one side of a dough round. Dip moist dough into the sugar to coat it. Fold in half with the sugared portion on the inside. Dampen fingers and stroke another folded side of the dough, and dip that in sugar. Fold a final time with the sugared section on the inside. Use wet fingers on outside of cookie and coat that in sugar, too. Gently press the pleats together to prevent them from unfolding during baking. Place formed cookie on sheet and repeat process with remaining rounds.
• Bring together dough scraps, using a little water if needed, to roll out again. Use rest of dough to form cookies.
• Bake in batches for 19 to 22 minutes, until puffed and set with a golden base. Store in a sealed container at room temperature.

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• Preheat oven to 350-degrees. Line an 8×8 or 9×9-inch square pan with aluminum foil and apply nonstick spray or butter.
• Mix goat cheese swirl ingredients. Set aside.
• Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a big mixing bowl. Add the eggs, oil, and water and vanilla extract until everything is just combined.
• Spoon half the brownie batter into the prepared pan. Dollop the cheese mixture atop it, then add the remaining brownie batter into the open spots. Use a knife to swirl the two layers together while still keeping them a bit distinct.
• Bake the brownies for 35 to 45 minutes, depending on the pan size. Use the toothpick test to check for doneness. The center should be set with the consistency still moist and fudgy. Cool to room temperature, then place in fridge to chill an hour or two prior to cutting.
• Use foil to lift brownies onto cutting board for easy slicing. Store in a sealed container in fridge, with parchment or waxed paper between the layers.
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Brownie stage

• Preheat oven to 350-degrees. Line the bottom and sides of a 9×13-inch pan with aluminum foil or parchment paper, making sure to overlap the sides to create handles. Cover with nonstick spray.
• Sift together flour, cocoa, and salt (and espresso powder, if using) in a small bowl and set aside.
• Melt chocolate and butter together in a double boiler or in slow increments in microwave. Stir until smooth. Whisk in sugars and stir until dissolved and mixture has cooled slightly, then add eggs and vanilla extract until just combined.
• Fold together the chocolate and flour mixes until just incorporated. Pour into prepared pan.
• Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely.

Cream filling stage

• Beat together corn syrup, butter, vanilla, and salt on medium-high speed until smooth. Add powdered sugar, a little bit at a time, mixing until creamy.
• Dump 3/4 of the cream mixture on top of cooled brownies and spread into an even layer. Add a drop of yellow food coloring gel to remaining cream mixture and stir until evenly colored. Drop dollops of yellow cream on top of white layer, and then swirl gently with a spatula. Refrigerate for at least 2 hours or until set.

Glaze stage

• Slowly melt the chocolate and butter together in a double boiler or microwave bowl. Stir until smooth. Pour over cream filling, carefully spreading into a thin, even layer.
• Chill in the fridge long enough for the chocolate to not quite harden, 15-20 minutes, OR let it chill for several hours and then let set at room temperature for about 15 minutes. The chocolate needs to be soft enough to cut through without cracking, but not soft enough to smear with each cut.
• Use the foil/paper to lift the entire block out of the pan and onto a cutting board. Using a large sharp knife, cut into 2-inch squares. Keep in sealed container in fridge; brownies will keep upward of a week.

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