All-New Cake Mix Doctor - Anne Byrn [178]
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MARBLED RICOTTA CHEESECAKE BROWNIES
NOTHING IS MORE DELICIOUS than a cheesecake brownie—you know the kind with the brownie on the bottom and a creamy cheesecake layer on top or marbled throughout. This is an Italian take on that classic using part-skim ricotta cheese instead of cream cheese. Have fun with the flavoring here, adding a little grated orange peel to the cheesecake layer or a pinch of cinnamon. You’ll love the richness ricotta brings to this recipe.
makes:
16 brownies
prep:
15 minutes
bake:
40 to 45 minutes
cool:
1 hour
Vegetable oil spray, for misting the pan
1 package (about 20 ounces) brownie mix
3 large eggs
1/3 cup cool strong brewed coffee, or 1/3 cup water
1/3 cup vegetable oil
2 teaspoons pure vanilla extract
15 ounces part-skim ricotta cheese (see Note)
½ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon pure almond extract
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist the bottom of an 8-inch square metal baking pan with vegetable oil spray and set the pan aside.
2. Place the brownie mix, 1 egg, coffee, oil, and 1 teaspoon of vanilla in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Transfer the batter to the prepared baking pan, smoothing the top with a rubber spatula. Set the pan aside.
3. Place the ricotta cheese, granulated sugar, cornstarch, the remaining 2 eggs, and 1 teaspoon of vanilla, and the almond extract in a medium-size mixing bowl and beat with an electric mixer on medium speed until combined, 1 minute. Slowly pour the ricotta mixture over the brownie batter. Using a knife or small spatula, swirl the batter up and over the ricotta mixture to give it a marbled look. Place the baking pan in the oven.
4. Bake the brownies until the edges have set and the center is still a little soft (press it lightly with a finger), 40 to 45 minutes. Transfer the baking pan to a wire rack and let the brownies cool to room temperature, 1 hour, before cutting them into 2-inch square bars and serving.
Keep It Fresh! Store the brownies, covered with plastic wrap or aluminum foil, in the refrigerator for up to five days. Freeze the brownies in the pan, covered with aluminum foil, for up to three months. Let the brownies thaw overnight in the refrigerator before serving.
Note: Part-skim ricotta is the best choice for these brownies because you don’t need the added fat of whole-milk ricotta, and part-skim ricotta has a better flavor and texture than fat-free.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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CHOCOLATE MINT BROWNIES
ABSOLUTELY THE BEST PARTNER for chocolate is mint; they were made for each other. And adding mint—whether it be a little peppermint extract or chopped peppermint candy—is the easiest way to doctor up a box of brownie mix. People won’t believe these brownies weren’t made from scratch.
makes:
16 brownies
prep:
10 minutes
bake:
38 to 42 minutes
cool:
20 minutes
Vegetable oil spray, for misting the pan
1 package (about 20 ounces) brownie mix
8 tablespoons (1 stick) butter, melted
2 large eggs
½ teaspoon pure peppermint extract
1 cup chopped Andes chocolate mint candies, or 1 cup chopped Hershey’s mint chocolate Kisses
Double Up!
You can bake a big batch of mint brownies by using two packages of brownie mix, two sticks of butter, four eggs, one teaspoon of pure peppermint extract, and two cups of chopped chocolate mint