A mix of chocolate and ricotta make these brownies a light and easy treat.
Ingredients
100g unsalted butter
100g dark chocolate
2 eggs, lightly beaten
3/4 cup plain flour
1 1/4 cups caster sugar
1/4 cup cocoa, sifted
1/3 cup chopped pecan nuts
1/4 cup raisins
250g tub Perfect Italiano Smooth & Creamy Ricotta
3/4 cup white chocolate chips
1 tablespoon caster sugar, extra
1 egg, extra, lightly beaten
Method
Melt butter and chocolate together, beat in eggs. Combine flour, sugar and cocoa and stir in chocolate mixture until combined. Fold in nuts and raisins.
Pour mixture into a buttered and lined 18cm x 28cm cake tin.
Combine Perfect Italiano Smooth & Creamy Ricotta, choc chips, extra sugar and egg. Dollop the Ricotta mixture over the brownie surface. Swirl the Ricotta mixture through the brownie using a butter knife.
Bake at 160°C for 40 - 45 minutes or until cooked. Allow to cool completely before cutting into squares and serving.
