May 30, 2016

Ricotta cheesecake brownies

Gooey, chocolatey, rich and full of delicate, smooth ricotta filling - there is no other thing that could so successfully soothe souls and bring smile on other people's faces. It is absolutely the best when still slightly warm and melting in the mouth. 

 Ingredients for 25x30cm cake pan:


- 200g dark chocolate
- 200g butter, softened
- 250g granulated sugar
- 3 free-range eggs
- 110g flour


- 400g ricotta cheese
- 150g powdered sugar
- 1 free-range egg
- 1 tbsp flour

+ fresh strawberries, halved

1. Preheat the oven to 170C/340F.

2. Brownie batter: Melt the chocolate in water bath. In a large bow;, beat the sugar and butter until pale and smooth. Gradually add the eggs, mixing the batter after each one. Stir in the melted chocolate and flour.

3. Evenly spread 3/4 of brownie batter on the bottom of the lined cake pan.

4. In another bowl, mix the ricotta, sugar, egg and flour. Pour the cheese mixture on the brownie base and then cover with the remaining brownie batter. Use a spatula or fork to make the swirls. Top with the halved strawberries.

5. Bake in the preheated oven for 50 minutes.


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