Ricotta-Filled Brownie Squares
photo by amydayton
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
16 brownies
ingredients
- 1⁄2 cup butter
- 1⁄3 cup cocoa powder
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
-
Ricotta Filling
- 3⁄4 cup ricotta cheese
- 2 tablespoons butter, softened
- 1⁄4 cup sugar
- 1 large egg
- 1 tablespoon flour
- 1⁄2 teaspoon vanilla
directions
- Melt butter and stir in cocoa.
- Set aside to cool slightly.
- Beat eggs, sugar and vanilla until light and fluffy.
- Add combined dry ingredients and mix well.
- Add chocolate mixture and stir thoroughly.
- Pour half of the batter into a greased 8" square pan.
- Layer will be very thin but smooth to edges.
- Drop Ricotta Filling on top and smooth to edges.
- Drop remaining brownie batter by spoonfuls over Ricotta Filling to cover.
- Don't worry if ricotta is not entirely covered.
- Bake at 350° for 35-40 minutes or until toothpick tests clean.
- Let cool and cut into 2" squares.
- Ricotta Filling: Combine all ingredients and beat until creamy.
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Reviews
-
I followed this recipe to the letter, and couldn't be more pleased! They're tasty, easy to make and a bit less fatty than brownies made with cream cheese or mascarpone. From now on, I'll always get a little extra ricotta when I make lasagne, white pizza or spaghetti pie so I'll have an excuse to make these, too.
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The ricotta filling is missing the tartness one would expect from something like cream cheese, if you add 1-2 teaspoons of lemon juice to that ricotta it definitely steps it up a bit, otherwise, great recipe! I am not a fan of ones with ricotta + cream cheese +... who has this just lying around/who's making that 15$ plates of brownies?!? Anyway, really great for someone with some leftover ricotta! ADDITIONAL TWEAKS: -use half as much demerara sugar or ~ 1/2 cup of your choice of brown sugar -make it eggless using warm milk and flax (1 Tbsp flax per egg and add liquid until egglike consistency) -add black garlic to the chocolate batter/or the ricotta! this is great for adding depth of flavor
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.