This brownie will have everyone moaning with pleasure. U and use your large baking pan – and keep in the fridge – serve small pieces it is rich and goes a long way. We took our favourite black and white brownie and gave it a new lease of life – instead of the Tararua spreadable cream cheese in the recipe we only had to hand Puhoi Ricotta so we substituted the ricotta for the cream cheese and added lemon to give it a real zesty fresh flavour and the results were even better. Sometimes a change is for the best and this is so!
1 cup (250g) unsalted butter
125 g cooking chocolate
1 cup chopped pecan nuts
½ cup sultanas
250g Puhoi ricotta cheese
1/3 cup castor sugar
1 Tablespoon lemon juice
zest of two lemons
2 cups sugar
1½ cups of flour
1 Tsp baking powder
1 Tsp salt
icing sugar, to dust
Preheat oven to 175 deg C. Grease a large baking we used a 39cm x 26cm dish.
Melt butter and cooking chocolate together, mix in nuts and sultanas. Set aside to cool.
Beat ricotta, castor sugar, two eggs and lemon juice and zest together. Set aside.
Beat remaining four eggs and sugar together, then add to chocolate mixture. Add dry ingredients.
Spread the chocolate mixture into baking dish. Pour ricotta mixture on top it is a wet mix.
Bake at 175 deg C for approximately 45 minutes. The brownie should feel firm on top; do not bake until dry.
Cool, and then cut into large squares.
* The Puhoi ricotta comes in a 200g container so buy two – adding extra ricotta is OK and makes it even more delicious so add a bit more if you have it on hand – say 300g in total and it will sing with lusciousness !! Any left-over ricotta is great in pancake mix.