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 semi sweet chocolate chips

1 cup granulated sugar

1 cup Ricotta Cheese

2 oz package of Cornaby’s Raspberry Fruit spread.

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