Baking: Ricotta-cheesecake Brownies

[delicatetbone]

Today I made these ricotta-cheesecake brownies

http://tartelette.blogspot.com/2007/08/marbled-ricotta-cheesecake-brownies.html

Marbled Ricotta Cheesecake Brownies:

maks 35 squares

Cheesecake batter:
250 gr. ricotta (9 oz)
150 gr. cream cheese, at room temperature (5 oz)
1/4 cup granulated sugar
1 tsp. vanilla extract
2 eggs
120 gr. sour cream (4 oz)
2 Tb. all purpose flour

Brownie Batter:
200 gr. butter (7 oz)
300 gr. bitter sweet chocolate (10.5 oz)
6 eggs
200 gr. granulated sugar (7 0z)
1 tsp. vanilla extract
150 gr. flour (5 oz)
pinch of salt

Preheat the oven to 350F. In a bowl, mix together all the ingredeints for the cheesecake batter. Set aside.
For the brownie: melt the butter and the chocolate together in a saucepan over low heat. Let cool a little. In a bowl, mix together the eggs, sugar and vanilla until pale. Add the chocolate/butter and mix until combined. Add the flour and salt.
Line a 13x9 inch with foil, spray with cooking spray. Pour in the chocolate batter. Dot the cream cheese batter over it and with a toothpick or the tip of a knife swirl the batters around.
Cook for 25-35 minutes. Let cool, cut and enjoy!