Perfect Italiano Smooth & Creamy Ricotta
Perfect Italiano ricotta is great in pasta, pancakes, on toast and more. Use ricotta to make a ricotta baked cheesecake or lighter version of creamy pasta.
View productIngredients
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.
- 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.
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