Rukmini Iyer’s recipe for chocolate, raspberry and ricotta brownies

rukmini iyers recipe for chocolate raspberry and ricotta brownies

Sumary of Rukmini Iyer’s recipe for chocolate, raspberry and ricotta brownies:

  • I realised some time ago that chocolate brownies taste far better made with ground almonds than with flour, as they provide you with that wonderful fudgy texture, so these ones are gluten-free.
  • The ricotta lends moussiness to the finished brownies, and as one of my favourite flavour combinations is chocolate and raspberry (I’ve used Ocado’s own range raspberries), these disappear extremely quickly in my house.

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