Ricotta brownies
Published on 5 November 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
BASE
200 g dark chocolate
130 g butter
200 g sugar
3 eggs
80 g flour
CREAM
250 g ricotta
1 egg
1 tablespoon sugar
Half a vanilla pod
A quick, delicious breakfast or snack.
I chop chocolate.
I melt with butter in microwave or bain-marie.
I stir until smooth and glossy.
I add sugar.
Eggs, mixing with a spatula.
I add sifted flour.
I whisk electrically until even.
I pour into a parchment-lined tin.
I set aside and heat oven to 180°C. Meanwhile, I combine ricotta and the tablespoon sugar in a bowl.
I add vanilla seeds.
Egg.
I whisk well.
I pour over chocolate base.
I gently move a wooden skewer back and forth to marble mixtures.
I bake at 180°C for 30 minutes, remove from tin and cool.
I cut squares with a knife.
Soft and delicious! I dust with icing sugar.
BASE
200 g dark chocolate
130 g butter
200 g sugar
3 eggs
80 g flour
CREAM
250 g ricotta
1 egg
1 tablespoon sugar
Half a vanilla pod
A quick, delicious breakfast or snack.
I chop chocolate.
I melt with butter in microwave or bain-marie.
I stir until smooth and glossy.
I add sugar.
Eggs, mixing with a spatula.
I add sifted flour.
I whisk electrically until even.
I pour into a parchment-lined tin.
I set aside and heat oven to 180°C. Meanwhile, I combine ricotta and the tablespoon sugar in a bowl.
I add vanilla seeds.
Egg.
I whisk well.
I pour over chocolate base.
I gently move a wooden skewer back and forth to marble mixtures.
I bake at 180°C for 30 minutes, remove from tin and cool.
I cut squares with a knife.
Soft and delicious! I dust with icing sugar.
Original source: https://incucinaconlilly.com/2015/11/05/brownies-con-ricotta/
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