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Black and white brownies

Serves 8
Prep time: 10 minutes
Cooking time: 35 minutes

Ingredients

Method

  • 100 g Anchor Butter
  • 100 g dark chocolate
  • 2 eggs, lightly beaten
  • ¼ cup plain flour
  • 1 ¼ cups caster sugar
  • ¼ cup cocoa, sifted
  • 1/3 cup chopped pecan nuts
  • ¼ cup raisins
  • 250 g tub Perfect Italiano™ Ricotta
  • ¾ cup white chocolate chips
  • 1 tbsp caster sugar, extra
  • 1 egg, extra, lightly beaten
View the method
  1. Melt butter and chocolate together, beat in eggs. Combine flour, sugar and cocoa and stir in chocolate mixture until combined. Fold in nuts and raisins.
  2. Pour mixture into a buttered and lined 18cm x 28cm cake tin.
  3. Combine ricotta, choc chips, extra sugar and egg. Dollop the ricotta mixture over the brownie surface. 
  4. Swirl the ricotta mixture through the brownie using a butter knife.
  5. Bake at 160°C for 40-45 minutes or until cooked.  
  6. Allow to cool completely before cutting into squares and serving.
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