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Apr 8, 2010

Italian Cheesecake Brownies




1 pound (or 15 oz. container) ricotta cheese

1/2 cup granulated sugar

1 tablespoon cornstarch

2 large eggs

1 teaspoon vanilla extract

21.2 ounce package brownie mix



Heat oven to 350 F. Line 13-by-9-inch baking pan with foil. Lightly

grease foil. Beat ricotta cheese, sugar, cornstarch, eggs and vanilla

with an electric mixer on medium speed until smooth. Prepare brownie

mix as directed on the package. Spread 2/3 of the brownie mixture in

prepared pan. Spread ricotta mixture evenly over brownie batter. Drop

remaining brownie batter by spoonfuls over the cheese mixture