Shelly's Recipe

CAPPUCCINO BROWNIES

Category: Brownies/Blondies

Rum-Brandy Ricotta Filling
1 cup ricotta cheese, preferably without gelatin
2 tsp light or amber rum
1 tsp brandy
3/4 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/3 cup sugar
1 egg
4 tsp cornstarch

Brownies
5 oz semi-sweet chocolate
6 tbsp unsalted butter
3/4 cup stirred flour
1/4 tsp baking soda and salt
2 eggs
1 tsp vanilla extract
2/3 cup sugar
2 tsp brandy
2 tsp dry instant espresso powder

Rum-Brandy Ricotta Filling: Place ricotta in a wire strainer, and hang over a bowl for 1 hour to allow excess liquid to drain. (Skipping this step will result in a cake-like but soggy brownie.)

Remove ricotta from strainer and place in a bowl. Beat with remaining ingredients only until smooth.

Brownies: Melt butter and chocolate in a double boiler, stirring until completely melted and smooth. Cool to room temperature.

Combine dry ingredients in a small bowl.

Beat eggs until light and add vanilla extract and sugar and beat for 2 minutes. Then beat in brandy, espresso powder, cooled chocolate and flour mixture.

Lightly grease an 8 or 9 inch square baking pan and pour two-thirds of batter into it. Top evenly with ricotta filling and then the remaining batter. Marbelize the mixture by cutting a knife through the batter in a zig-zag pattern.

Bake for 33 to 38 minutes or until toothpick inserted into center comes out clean. Cool complete in pan on a rack, about 2 hours. Cover with foil and allow to stand at room temperature at least 12 hours before cutting.