Ricotta Cheesecake Brownies

These brownies are enriched with fresh ricotta cheese, both in the chocolate base and the cheesecake topping.  Just the thing for dessert after a June dinner.

It's been a busy month so far, up here in Vermont.  The garden has beautiful peas coming along, as well as potatoes, arugula, corn, salad greens and tomatoes.  Our fruit trees took a hit from the late frost, but the antique apples are still there.  

On the cheesemaking front, I've been trying my hand at making Appenzeller, will let you know how it goes.  Another clothbound cheddar is waiting for the cloth, will do that tomorrow.  The Ag guy came around and briefed me on going commercial, and we'll see about that.

In the meantime, there is a new, and very small arrival at Starrfields Farm, named Heidi:

That's the news.

Getting back to the cheesemaking, once again I have a surfeit of ricotta, and am finding uses for it.  Ricotta is really marvelous stuff; it can be used in almost anything to good effect.  In addition to the obvious uses in Italian cooking, I like to use it in baking.  

Since it's Spring, and the Jerseys have gotten out on the grass, the ricotta is extremely rich and golden.  I thought I'd make some brownies from it, splitting the batter to add a cheesecake-like topping. 

Ricotta Cheesecake Brownies

In Preparation

• Heat oven to 325F
• Spray a 9 x 13 inch baking pan with cooking spray
  

Ingredients

First mixture:

1 stick butter, softened (1/4 lb)

2 cups sugar

4 eggs

2 cups fresh ricotta

1 T vanilla

Second mixture:

1 cup flour

1 tsp baking powder

2/3 cup sugar

1 stick butter, softened (1/4 lb)

8 oz. bittersweet Belgian chocolate, melted and cooled somewhat

For cheesecake topping:

2 tsp lemon juice

finely grated outer rind of 1/2 lemon (about 1 1/2 tsp)

Process

 1. In food processor bowl, combine the ingredients for First mixture, blending after each addition.  Process until smooth.

2. Remove 1 1/2 cups of this mixture to another small bowl and reserve, to use in the cheesecake topping.

3. Add the ingredients for the Second Mixture to the mixture in the food processor bowl and process until smooth.

4. Cheesecake topping:  To the reserved mixture in the small bowl, add the lemon juice and grated rind, stir in.

5. Baking:

Spread the chocolate mixture in the baking pan, smoothing top with a spatula.  Then drop topping on in large spoonfuls until distributed.  With the handle of a wooden spoon, swirl the topping into the brownies a couple of times, to produce a slightly marbled appearance.  Don't over-swirl, which will result in mixing the topping with the base.

Bake at 325F for 35 minutes or until a wooden pick inserted into the center comes out almost clean.

Cool, slice and enjoy!