Chile Basil Ricotta Brownies

In embracing the holiday spirit, I wanted to make a batch of red and green brownies while avoiding the typical red and green additives like peppermint or food coloring. For green, I decided instead to go with basil, and swapped out the cream cheese topping for ricotta which complements the basil well. From there it was easy to find the perfect red. I went with chile peppers to add a nice kick to the brownies and balance the vibrant basil and creamy ricotta.
Like most good brownies, this recipe starts with butter and chocolate in a bowl. Unlike most good brownies, this one has hot peppers and basil. Mince up the veggie and herb very small because no one wants to be crunching on vegetables in their brownies. Sugar, brown sugar, and eggs go into the brownie mixture, along with a little flour and vanilla. The ricotta mixture has an egg, sugar, a little flour, and vanilla. Then mix in the basil and chile pepper. I feel like I am usually not great at the marbling part of making brownies, but I actually did pretty well this time. These brownies came out great! I had 4 within a few minutes then I immediately packed them up and gave them away so I wouldn't eat anymore. The chile is a nice subtle heat but the flavor of it goes really well with the basil and ricotta. Using ricotta instead of cream cheese adds a level of class to the brownies.

Chile Basil Ricotta Brownies

  • Brownies
  • 1 stick Butter
  • 5 ounces Bittersweet Chocolate Chips
  • 2 tablespoons unsweetened cocoa powder
  • 2/3 cup Sugar
  • 1/3 cup Brown Sugar
  • 3 large Eggs
  • 2/3 cup Flour
  • pinch Salt
  • 1 teaspoon Vanilla
  • Topping
  • 1 cup Ricotta
  • 1/4 cup Sugar
  • 1 teaspoon Flour
  • 1 large Egg
  • 1 teaspoon Vanilla
  • 1/4 cup minced red chile peppers (fresno for medium or thai for spicy)
  • 1/4 cup Chopped Basil
  • pinch Salt

Instructions

  1. Preheat oven to 350, line 8x8 baking dish with butter and parchment paper.
  2. Melt the butter and chocolate in the microwave. Add all the other brownie ingredients and whisk well. Pour into the baking dish.
  3. Meanwhile, mix all the topping ingredients together well. Pour the topping ingredients onto the brownies. Use a spatchula to swirl the topping into the brownies creating a spiral pattern.
  4. Bake at 350 for 30 minutes and pull from the oven when the top is JUST BARELY set. You want it to have the slightest jiggle. This will assure that the brownies are super fudgy and
  5. Allow to cool before cutting and serving.