Marbled Ricotta Cheesecake Brownies
August 9, 2007
I am not sure these are picture worthy to be a Brownie Babe, but if you could just have a bite of them you would ask, beg, connive for more. After just a sample, B and I became quite protective of the whole batch and reluctantly shared some with the neighbors. I made these the week before Sophie arrived and I know it won't be long before I make them again as we have been talking them up ever since!
I have made my share of marbled brownies before but I have never used ricotta doing so, always cream cheese. This recipe combines both and it truly makes a difference in the taste. The "cheesecake" part of the brownie is not as tangy than if using just cream cheese, it has a soft, creamy tesxture and flavor...pure delight. The brownies retain that fudgy, deep chocolate quality that I like so much and it only gets better overnight.
I cannot take credit for the recipe and must direct you to my ever ongoing French blog crush, the very talented Guillemette from Chocolat & Caetera. She is also passing it on from another talented blogger, Loukoum and I hope that these brownies keep on making the rounds.
I am sending these to Myriam and stay tuned for an update of the 3rd Brownie Babe round up on her blog.
Marbled Ricotta Cheesecake Brownies:
maks 35 squares (yeah right...!!)
250 gr. ricotta (9 oz)
150 gr. cream cheese, at room temperature (5 oz)
1/4 cup granulated sugar
1 tsp. vanilla extract
120 gr. sour cream (4 oz)
2 Tb. all purpose flour
200 gr. butter (7 oz)
300 gr. bitter sweet chocolate (10.5 oz)
200 gr. granulated sugar (7 0z)
1 tsp. vanilla extract
150 gr. flour (5 oz)
pinch of salt
Preheat the oven to 350F. In a bowl, mix together all the ingredeints for the cheesecake batter. Set aside.
For the brownie: melt the butter and the chocolate together in a saucepan over low heat. Let cool a little. In a bowl, mix together the eggs, sugar and vanilla until pale. Add the chocolate/butter and mix until combined. Add the flour and salt.
Line a 13x9 inch with foil, spray with cooking spray. Pour in the chocolate batter. Dot the cream cheese batter over it and with a toothpick or the tip of a knife swirl the batters around.
Cook for 25-35 minutes. Let cool, cut and enjoy!