Recipe

Lemon ricotta brownie

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

  • 15 mins preparation
  • 45 mins cooking
  • Makes 20 large_piece
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Ingredients

Lemon ricotta brownie
  • 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.

Notes

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

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