Ricotta Filled Brownie Squares Recipes
RASPBERRY BROWNIE DESSERT
This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY RICOTTA SQUARES
A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
Provided by AuntieJ
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
- In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 21.9 g, Cholesterol 35.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 43.6 mg, Sugar 15.2 g
RICOTTA-FILLED BROWNIE SQUARES
I know, another brownie recipe, but I checked and there aren't any yet using ricotta cheese. They're simple, moist and quite delicious. The original recipe came from Silvia Maynard, Fort Worth, Texas.
Provided by sugarpea
Categories Bar Cookie
Time 1h
Yield 16 brownies
Number Of Ingredients 14
Steps:
- Melt butter and stir in cocoa.
- Set aside to cool slightly.
- Beat eggs, sugar and vanilla until light and fluffy.
- Add combined dry ingredients and mix well.
- Add chocolate mixture and stir thoroughly.
- Pour half of the batter into a greased 8" square pan.
- Layer will be very thin but smooth to edges.
- Drop Ricotta Filling on top and smooth to edges.
- Drop remaining brownie batter by spoonfuls over Ricotta Filling to cover.
- Don't worry if ricotta is not entirely covered.
- Bake at 350° for 35-40 minutes or until toothpick tests clean.
- Let cool and cut into 2" squares.
- Ricotta Filling: Combine all ingredients and beat until creamy.
Nutrition Facts : Calories 178.8, Fat 9.9, SaturatedFat 6, Cholesterol 59.8, Sodium 134.7, Carbohydrate 20.5, Fiber 0.7, Sugar 15.8, Protein 3.4
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- Microwave the peanut butter in the heat-safe bowl for 30 seconds or until pourable but not hot. Line a metal 8-inch square pan with parchment paper, leaving an overhang. Pour the peanut butter in the pan and spread it into an even layer. Freeze for at least 1 hour or until solidified. Keep it in the freezer while you make the brownie batter.
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