Wednesday, April 6, 2011

Raspberry Ricotta Chocolate Chip Brownies Gluten Free




In the beginning of 2011 @scatteredmom had a fabulous giveaway with The Vanilla FoodCompany; and yours truly won. I love all of these items. So of course I had to share in the wealth of the baking goodies and give you a recipe and encourage you to try these products also.
So I created these yummy chewy good brownies with Vanilla Food Companies Products and a little help from Cornaby Farms.



Raspberry Ricotta Chocolate Chip Brownies Ingredients:

½ cup butter
1/4 cup cocoa
1/8 cup aged Balsamic Vinegar
1 cup brown sugar
1 teaspoon Vanilla Bourbon
3 eggs total ( 2 for chocolate mixture 1 for cheese mixture)
1/4 cup corn starch
3/4 cup Oat flour
1 cup granulated sugar
1 cup Ricotta Cheese
Cooking Spray
Equipment:
1 Pot
1 9 x9 (baking pan)

Preheat oven to 350 degrees


In a non stick pot melt butter then add cocoa powder and whisk together.


Next add sugar


Add  Balsamic Vinegar


Add Vanilla.


Take 2 eggs and whisk in a separate bowl add about 2 tablespoons chocolate mixture to temper then add back to chocolate mixture.


Next add Corn Starch and Oat flour and Whisk together then set aside.


In a large bowl whisk 1 egg with  ricotta


Add sugar until smooth


Then add 1 cup chocolate chips.


Take a 9 x9 pan spray with cooking spray. The poor in chocolate mixture. Next dollop 9 to 12 dollops of cheese on top.


Then a drop or two of raspberry on each cheese dollop.


Take a knife and draw 3 U’s One right side up One Upside down One Right side Up


Now turn pan 1/4 turn and do the same until it looks like this.


Bake for 35-45 minutes until you insert a tooth pick and it comes clean.


Bon Apetit and Enjoy


Sheila Fretz

2 comments:

  1. I am just loving your gluten-free recipes!! I must share this recipe with a friend of mine! I have a new love for raspberries, so I would definitely try this!

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  2. what an awesome blog! I can`t wait to see your future posts! :)

    have a great time,
    Paula

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