Italian Ricotta Brownies


Preheat oven to 350 degrees

Grease and flour a 9x9” baking pan (I use baking spray)


Brownie Layer (My dad’s brownie recipe):

1 cup butter, softened at room temperature

3 squares unsweetened baking chocolate

In pot on stovetop, melt butter and chocolate, stirring as melts and careful to prevent from burning

Once melted, remove from heat

Stir in:

1 ½ cups white sugar

3 eggs (I prefer use of brown or farm fresh)

1 cup flour

1 ½ tsp vanilla (real extract, not imitation)

Ricotta Cheesecake Layer:

In separate mixing bowl, combine all together and then mix with mixer until smooth:

¾ cups Ricotta cheese

2 Tbsp butter, softened at room temperature (or microwave about 15 seconds to soften)

¼ cup white sugar

1 egg

1 Tbsp flour

½ tsp vanilla

1 ½ tsp lemon juice

Directions for assembly and baking:

  1. Pour ½ of brownie batter mixture into bottom of prepared pan and spread with spatula to cover the bottom
  2. Pour entire ricotta mixture over the brownie batter in pan
  3. Pour remaining brownie mixture over the ricotta and swirl gently with butter knife
  4. Bake in 350-degree oven for about 25 minutes or until toothpick comes out clean
  5. Be sure to check at or before 25 minutes – always better to slightly undercook rather than overcook!
  6. Let brownies cool in the pan on a wire rack until cool to the touch (if you can wait that long) and then cut and enjoy!