Ricotta-Filled Brownie Squares
I know, another brownie recipe, but I checked and there aren't any yet using ricotta cheese. They're simple, moist and quite delicious. The original recipe came from Silvia Maynard, Fort Worth, Texas.
- Ready In:
- 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
- 3⁄4 cup ricotta cheese
- 2 tablespoons butter, softened
- 1⁄4 cup sugar
- 1 large egg
- 1 tablespoon flour
- 1⁄2 teaspoon vanilla
- 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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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 flavorReply
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.1Reply
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