Ricotta Filled Brownie Squares
Indulge in the ultimate dessert mash-up with these Ricotta Filled Brownie Squares, the perfect blend of rich, fudgy chocolate and creamy ricotta filling. This decadent treat layers a velvety ricotta mixture, infused with lemon zest and vanilla, between two luscious layers of brownie batter made with melted semi-sweet chocolate and cocoa powder. The result is a luxurious combination of tangy, creamy, and chocolatey flavors in every bite. With just 20 minutes of prep time, these irresistible brownies are surprisingly easy to make and perfect for any occasion. Serve them chilled for an extra hint of refreshing creaminess, or enjoy them at room temperature for maximum fudginess. Ideal for celebrating special moments or satisfying your sweet tooth, these ricotta brownies will quickly become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoons salt
- 240 grams ricotta cheese
- 50 grams powdered sugar
- 1 teaspoons lemon zest
- 1 large egg yolk
- 1 teaspoon vanilla extract (for filling)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Melt the butter and chocolate chips together in a microwave-safe bowl or over a double boiler. Stir until smooth and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy, about 2-3 minutes.
Slowly stir the melted chocolate mixture into the egg mixture and mix until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
In another bowl, prepare the ricotta filling by combining the ricotta cheese, powdered sugar, lemon zest, egg yolk, and additional vanilla extract. Mix until smooth.
Pour half of the brownie batter into the prepared pan and spread evenly.
Spread the ricotta mixture on top of the first brownie layer, using a spatula to smooth it out evenly.
Pour the remaining brownie batter over the ricotta layer and carefully spread to cover the filling completely.
Bake in the preheated oven for 30-35 minutes, or until the top is set but still slightly fudgy in the center. A toothpick inserted near the center should come out with a few moist crumbs.
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang.
Cut into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 520.5 g | 189% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 392.0 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1215 mg | 93% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
