Brownie covered with ricotta cheese

One more week we turn on the Saucépolis’ oven to prepare a delicious and easy brownie. Last week we tasted the mixing of chocolate and sour cream, and as we loved the combination of sweet with the fresh cream, we will continue investigating this kind of mixings.

This week we are going to add ricotta to our brownie. Ricotta is an Italian cheese quite similar to the curd cheese, so if you don’t find authentic ricotta, it can be replaced by the curd cheese.

Two brownies

As we continue learning and improving our recipes, this time will make two tries. In the collection of pictures of Saucépolis (click here) you could see in pictures both versions. The one you have on the left is from the second try.

On Saturday we could taste in the hotel the first recipe and tomorrow we will take the second try to the office. We have to cook according to our own tastes. In this case, the change consisted on reducing the amount of sugar and rising the amount of curd cheese by heating the brownie in the medium-low part of the oven. We insist, as we say later,  on not to be afraid when it comes to make the waves with both mixing.

Let’s start with the ingredients:

For the brownie:

• 175 g. de unsalted butter and a little bit more to grease
• 3 tablespoons pure unsweetened cocoa
• 200 g. brown sugar powder (it can be ground with the food processor). It also can be used the white sugar
• 2 beaten eggs
• 125 g. flour

For the cheese cream:

• 200g. ricotta or curd cheese
• 20g. brown sugar powder
• 1 beaten egg

Utensils:

• A 20 x 20 cm square pan
• A medium sauce pan
• A large mixing bowl
• A medium bowl to beat the eggs
• Another medium bowl to mix the coverage
• A rubber spatula
• Wire whips for whisking and mixing

Instructions:

• 1. Preheat the oven to 180º C (356º F)
• 2. Grease the pan

BROWNIE

• 1. In a medium pan melt the butter.
• 2. Add the sugar and the cocoa and mix.
• 3. Bake the two eggs and add them to the mixing of butter, sugar and cocoa.
• 4. Mix the mixing and the flour in the large bowl, and stir with the spatula until getting a uniform paste.
• 5. Spread evenly into the prepared pan

CHEESE CREAM

• 1. Mix all the ingredients in a small bowl
• 2. Mix with the wire whips
• 3. Put the mixing on the top of the brownie

Mix both mixings with the spatula making waves. It is important to mix both mixings very good, so don’t be afraid. But don’t forget that it’s very important to differentiate well between both.

Bake for 40 minutes in the low part of the oven and check by clicking with a skewer. It should come out clean, but do not overbake!, because it would be dry.

Later, cool in pan and cut into small squares (there should be around 12 or 9 pieces)

You can keep it in a hermetic container and store at room temperature.

¡Bon appétit!