Chocolate, raspberry, and ricotta brownies

Tags: brownies, dessert, waiting
Created: 2022/01/06
. Serves 8. 12 steps
40g cocoa powder   mix Pour chocolate mixture into a small baking tin. Drop in teaspoons of ricotta, and use the handle of a teaspoon to draw it gently through the mixture. Scatter with remaining raspberries. Bake 20–25 minutes or until the top looks just set and has stopped wobbling. Cool in the tin 5 minutes, then transfer to a wire rack.
60g ground almonds
85ml olive oil stir on low heat until chocolate has melted and mixture is glossy leave to cool 5–10 minutes stir in
125g dark brown sugar
50g 70% dark chocolate chopped
70ml milk   stir in
2 eggs   whisk in
40g raspberries   slowly and very gently stir in
150g ricotta beat until smooth
20ml milk
110g raspberries
Serve with creme fraiche.