Ricotta swirl brownie

Ingredients

For 1 serving

• Part-skim ricotta50 g
• Eggs25 g
• Egg whites20 g
• All-purpose flour12 g
• Unsweetened cocoa powder7 g
• Sugar12 g
• Vanilla extract1 ml

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
2. In a small bowl beat the ricotta with the egg white, half the sugar and the vanilla extract until smooth.
3. In another bowl whisk the egg with the remaining sugar until foamy, then add the plain flour and cocoa powder sifted together and mix until even.
4. Pour the cocoa batter into the mould, spoon the ricotta cream over the top and swirl a skewer through it to marble.
5. Bake for 20 minutes, until the edges are firm and the ricotta is set and just golden.
6. Let it cool completely before cutting.