baking:cookies:brownies
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Black and White Brownies
- 100g Butter
- 100g dark chocolate
- 2 eggs, lightly beaten
- 85g plain flour
- 260 caster sugar
- 30g cocoa, sifted
- 25g chopped pecan nuts
- 250g tub Perfect Italiano Ricotta
- 60g white chocolate chips
- 1 tablespoon caster sugar, extra
- 1 egg, extra, lightly beaten
1. 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.
2. Pour mixture into a buttered and lined 18cm x 28cm cake tin.
3. Combine 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.
4. Bake at 160°C for 40-45 minutes or until cooked. Allow to cool completely before cutting into squares and serving.
baking/cookies/brownies.1321015726.txt.gz · Last modified: 2015/03/01 19:18 (external edit)