Recipes

Ricotta Brownies
Recipe by Bryan Hudson

Bryan was the 2005 camp cook.  A recent graduate of the Johnson and Wales culinary program, he experimented with all of the bounty of the farm, from heirloom tomatoes, unusual cuts of farm meat and all of our cheeses.  This one was the favorite of all. 

1 lb Sprout Creek Farm Ricotta
2 tbs confectioner’s sugar
½ cup butter, melted
2 oz unsweetened chocolate, chopped
1 cup brown sugar
1 cup granulated sugar
½ tsp vanilla
¾ cup flour
¼ tsp baking powder
4 eggs

Crumble Ricotta and toss in confectioner’s sugar. 

In a mixing bowl, whisk sugars and vanilla into melted butter. 

Thoroughly whisk in eggs, one at a time.

Fold in ricotta mixture.

Fold in flour.

Pour batter into 9x12 greased baking dish.  Bake at 325°F for 30-35 minutes.

Cool 10 minutes in pan.  Cut and serve.

 

 

 

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