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Home Quick & Easy

Lemon ricotta brownie

Extras of this brownie-with-a-twist freeze well for future afternoon tea treats!
20 large_piece
15M
45M
1H

Ingredients

Method

1.Beat ricotta cheese, sugar, 2 eggs and lemon juice and zest together. Set aside.
2.Melt butter and cooking chocolate together, mix in nuts and sultanas, then set aside to cool.
3.Beat remaining 5 eggs and sugar together, add to chocolate mixture, then add dry ingredients.
4.Spread chocolate mixture into a greased baking dish 39cm long, 26cm wide and 5cm deep.
5.Pour the ricotta mixture on top and bake at 175C for 40 to 45 minutes.

The brownie should feel firm on top. Do not bake until dry. Cool, then cut. Store in fridge.

Note

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