Brownies with Ricotta and White Chocolate Raspberry Filling
  • ½ cup of butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 oz. fresh ricotta cheese
  • 2 tablespoons butter
  • ¼ white chocolate chips
  • ¼ cup sugar
  • 1 large egg
  • 1 tablespoon flour
  • ½ teaspoon vanilla
  • 3 tablespoons seedless raspberry jam
  1. Combine butter and sugar together in a bowl and beat until light and fluffy. Add eggs and vanilla and blend well. Mix all the dry ingredients together and add to wet mixture a little at a time while mixing at a low speed. Blend together thoroughly and set aside.
  2. Prepare the filling by placing the cheese in a small mixing bowl. Melt the butter and white chocolate chip together is a bowl inside the microwave for about 40 seconds. Stir to blend thoroughly. Add this mixture to the cheese, along with the sugar, eggs, flour, and vanilla and stir vigorously with a wooden spoon until smooth. Microwave the raspberry jelly for about 30 seconds.
  3. Pour half of the brownie mixture into a lightly oiled 8 x 8 pan and spread evenly. Pour the filling mixture over the brownie mixture. It should not be even, you want it to be in ‘globs’. Pour the heated jam over the filling in a random pattern. Spoon the rest of the brownie mixture over the top. At this point it is going to look like quite a mess, but that is ok. Drag a knife though to incorporate the filling slightly and smooth the top a bit. Do not over do it, you don't want to mix all the ingredients together. Bake in a 350 oven for 35-40 minutes. When it is done a wooden pic will come out clean when inserted into the middle. Cool on a rack before cutting and removing from the pan.
  4. Enjoy!
Recipe by Have You Eaten, SF? at