Name: Lemon ricotta brownie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 250 gram ricotta cheese; 2 tablespoon caster sugar; 7 eggs; zest and juice of 1 lemon; 300 gram unsalted butter; 200 gram cooking chocolate; 1 cup chopped pecan nuts; 1 cup sultanas; 2 cup caster sugar; 1/2 cup flour; 2 teaspoon baking powder; 1 teaspoon salt; icing sugar to dust

Lemon ricotta brownie

Extras of this brownie-with-a-twist freeze well for future afternoon tea treats!

Makes 20 large_piece

Prep

15M

Cook

45M

Total

Ingredients

250 gram ricotta cheese

2 tablespoon caster sugar

7 eggs

zest and juice of 1 lemon

300 gram unsalted butter

200 gram cooking chocolate

1 cup chopped pecan nuts

1 cup sultanas

2 cup caster sugar

1/2 cup flour

2 teaspoon baking powder

1 teaspoon salt

icing sugar to dust

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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