Ricotta Vanilla Brownies

Yields 15 portions


Prepare: 35 min

Bake: 50 min


Ricotta Layer Ingredients

Total time: 15 minutes

68 grams cane sugar or regular sugar
425 grams ricotta cheese
2             eggs medium
1 tbsp     cornstarch
1 tsp vanilla paste or 1 whole vanilla bean

TOTAL: ~ 520 gr



Preheat the oven to 350 F  or 180 C degrees.

In a bowl of a stand mixer ( or if using a hand mixer just use a regular bowl deep enough) mix together ricotta, sugar, eggs, cornstarch and vanilla. Mix until combined and set aside.


Brownie Layer Ingredients

Total time: 20 minutes

170 gr dark chocolate 55%
136 gr butter 82%
190 gr cane sugar or regular sugar
100 gr flour
3 eggs (approximately 150 grams)
1 tbsp     20 gr almond flour (can substitute with regular flour)
1 tbsp cocoa

TOTAL: ~790 gr



Melt the chocolate in a double boiler or in the microwave in 30 seconds increments (be careful not to burn).

Add the sugar, eggs, both flours and cocoa.

Mix well with a hand mixer.


Line baking dish (10” to 7” or 25 cm * 18 cm) with the parchment paper.

First, pour the brownie base but leave some to swirl on top of the ricotta layer.

Then pour the ricotta layer. Put the remaining brownie batter in scoops on top of the ricotta layer and using a spoon or a chopstick make swirls on the batter surface.

Bake for 50 minutes. Take out of the oven, let it cool down and enjoy.