Rukmini Iyer’s recipe for chocolate, raspberry and ricotta brownies

I realised some time ago that chocolate brownies taste far better made with ground almonds than with flour, as they provide you with that wonderful fudgy texture, so these ones are gluten-free.

The ricotta lends moussiness to the finished brownies, and as one of my favourite flavour combinations is chocolate and raspberry (I’ve used Ocado’s own range raspberries), these disappear extremely quickly in my house. They’re as good to serve as a dessert as they are for an afternoon snack.

Instantly shop all these ingredients from

예습 15 분
20-25 분
봉사 8

85ml 올리브 오일
125g dark brown sugar
50지 70% dark chocolate
, chopped
90ml milk
2 medium free-range eggs
40g cocoa powder
60g ground almonds
Pinch sea salt
150g raspberries
150g 리코 타
Creme fraiche
, 봉사하다

Preheat the oven to 160C fan/180C/gas mark 4. Mix the olive oil, sugar and chocolate in a saucepan, then stir on a low heat until the chocolate has melted and the mixture is glossy.

Stir in 70ml of the milk, then let the mixture cool for 5-10 minutes before whisking in the eggs.

Stir the liquid mixture into the cocoa powder, ground almonds and sea salt. Then slowly and very gently stir in a quarter of the raspberries.

Beat the ricotta with the remaining 20ml of milk until smooth, 그리고 제쳐두고.

Pour the chocolate batter into a small baking tin, and then drop in teaspoons of the beaten ricotta. Use the handle of the teaspoon to draw the ricotta gently through the chocolate mixture, and then scatter generously with the remaining raspberries.

Transfer the tin to the oven and bake for 20-25 의사록, until the top of the brownie looks just set and has stopped wobbling. Let the brownie cool in the tin for 5 minutes before transferring it gently to a wire rack. Serve with creme fraiche.

The next book in Rukmini’s Roasting Tin series, The Sweet Roasting Tin, is out this month (스퀘어 페그). All of these ingredients are sold at – with more choice than any other supermarket, including thousands of gluten-free products

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