200g dark cooking chocolate, broken into pieces
200g unsalted butter, chopped
1 cup caster sugar
1 cup plain flour
2 tablespoons cocoa powder
125g punnet fresh blueberries
½ cup smooth ricotta cheese (125g)
100g white cooking chocolate, melted and cooled
2 teaspoons plain flour
1 teaspoon vanilla extract
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Stir sugar into warm chocolate mixture. Cool for 15 minutes.
One at a time, whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until smooth. Reserve ½ cup of the brownie mixture. Pour remaining mixture into prepared pan. Spread evenly.
To make ricotta topping, beat all ingredients in a small bowl of an electric mixer until smooth.
Spoon dollops of ricotta topping alternately with reserved brownie mixture over top of mixture in pan. Using a flat-bladed knife, gently swirl mixtures together to create a marbled effect. Sprinkle with blueberries.
Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until top is lightly golden and mixture is just firm to touch in the centre. Remove. Cool completely in pan.
To serve, lift brownie out of pan. Cut into pieces.
TIP! Blueberries can be replaced with raspberries. Brownie can be made up to three days head. Store in an airtight container in a cool place. Refrigerate in hot weather. Delicious served with ice-cream.