These ricotta and strawberry brownies are a real treat. Soft, moist in all the right ways, with an intense cocoa base, a delicate ricotta cream and a layer of slightly tart strawberries that perfectly balances the sweetness. It’s one of those desserts I make when I want to impress without complicating things: easy to make, pretty to look at and irresistible at the first bite.
Also try these strawberry desserts:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
pan 8 2/3×8 2/3 in
- 4.2 oz butter
- 3/4 cup sugar
- 2 eggs
- 1 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- vanilla
- salt
- 1 tsp baking powder
- 2 cups strawberries
- 1/3 cup sugar
- Half lemon (Juice of half a lemon)
- 1 cup ricotta
- 1/3 cup + 1 tbsp sugar
- 1 egg
- vanilla
Steps
For the preparation of the ricotta and strawberry brownies watch the video HERE.
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Prepare the base: In a bowl mix the melted butter with the sugar. Add the vanilla extract, the eggs and a pinch of salt, mixing well. Stir in the flour, then the cocoa and the baking powder.
Mix until you have a smooth batter. Pour the mixture into the pan lined with parchment paper, level it well and set aside.
Prepare the strawberries:Chop the strawberries, put them in a small saucepan with the lemon juice
cook for about 10 minutes, until soft. Let cool. Prepare the ricotta cream:
In a bowl put the ricotta, the sugar, the egg, the vanilla and mix.
Assembly:
Spread the ricotta cream over the cocoa base, irregularly. Add the strawberry mixture as well, dolloping it here and there. Baking:Bake in a conventional oven (no fan) at 338°F for 40–50 minutes. Let cool completely before cutting into squares.
Enjoy!
🍰 Final result
Soft, creamy and super-indulgent brownies, with the perfect contrast between cocoa, ricotta and strawberries. Ideal for an afternoon snack, as a dessert or for a special treat.
Storage:
Store in the refrigerator for 2–3 days in an airtight container
Also great the next day
Take them out of the fridge 10 minutes before serving
FAQ (Questions and Answers)
Can I use frozen strawberries?
Yes, just cook them a little longer to evaporate the extra water.
Should they remain moist inside?
Yes, that’s exactly the characteristic of brownies.
Can I substitute the ricotta?
Yes, you can use cream cheese or mascarpone.
Why you’ll love this recipe
Easy and quick
Creamy and indulgent
Perfect all year round
Dramatic-looking but simple
One leads to another
