Brownie

250 grams unsalted butter

250 gr dark chocolate

6 eggs

380 grams granulated sugar

1 tsp vanilla extract

150 grams all-purpose flour

Cheese cream

125 grams ricotta cheese

50 gr cream cheese

50 gr granulated sugar

1 tsp vanilla extract

1 egg

50 grams fresh cream

50 grams all-purpose flour

Pre-heat the oven to 180° C.

In a container simmering in hot water melt down the chocolate and the butter.

Meanwhile beat the eggs with the sugar and the vanilla extract.

Add the chocolate and butter mixture.

Add the flour.

Pour into a rectangular baking tin (20×30 or 25×25), perched with baking paper.

With a mixer mix the ricotta and creamcheese with the sugar and the vanilla extract.

Add the cream.

Add the egg.

Add the flour.

Pour from above (the high the better) the cheese mixture on top of the brownies mixture and make some designs on top (do not over do or i twill not cook well).

Bake for 45/50 minutes. If it gets too brown on top, cover with aluminium foil.

Let the Brownie Cheesecake cool down completely before cutting and serving.

Brownies

115 gr burro / 115 gr butter

115 gr cioccolato fondente / 115 gr dark chocolate

120 gr zucchero bianco+ 130 gr zucchero Muscovado (in alternativa 250 gr zucchero bianco) / 120 gr sugar +130 gr Muscovado sugar (or 250 gr granulated sugar is also good)

1 pizzico di sale / 1 pinch of salt

vanillina / vanilla flavour

120 gr farina / 120 gr flour

2 cucchiai cacao amaro / 2 tablespoons cocoa

2 uova / 2 eggs

Facoltativo: noci e mandorle tagliate grossolanamente

If you like: almonds and nuts in small pieces

Sciogliere a bagno-maria il cioccolato con il burro. Togliere dal fuoco e unire gli zuccheri, la vanillina e il sale. Amalgamare bene.

Melt down in a bowl on a casserole with hot water the chocolate and the butter. Add both the white and dark sugar, the vanilla and the pinch of salt. Stir well.

Fare intepidire un pochino. Unire le uova, uno alla volta. Poi il cacao e la farina. Mescolare bene.

Cool down a little. Now add the eggs – one at a time. Now add the flour and the cocoa.

Mix well.

Versare in una teglia* quadrata (18×18) o rettangolare (24×9) e infornare a 170° per circa 35 minuti circa.

Pour into a square (18×18 cm) or rectangular (26×12) baking pan* and put into the oven at 170° for 35 minutes circa.

Servire tipiedi con un filo di ganache** oppure spolverizzati di zucchero a velo o accompagnati con gelato alla vaniglia.

Serve warm with some chocolate ganache** icing sugar sprinkled on them or along with some vanillla ice cream.

*attenersi alle misure vi darà un brownie da circa 2,5/3 cm. di altezza

*if you stick to these moulds you will have a 2,5/3 cm. thick brownies

** Per preparare la Ganache basta fondere a bagno maria 50 gr di cioccolato fondente, una volta sciolto unire 50 ml di panna liquida portata ad ebollizione. Mescolare bene, fare raffreddare e usare per guarnire.

** Make the Ganache with 50 gr of dark chocolate melted down in bain-marie. Once melted add 50 ml of boiling cream. Mix well, cool down a bit and use to decorate.