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| 1 | Melt butter and chocolate together, beat in eggs. Combine flour, sugar and cocoa and stir in chocolate mixture until combined. Fold in nuts and raisins. |
| 2 | Pour mixture into a buttered and lined 18cm x 28cm cake tin. |
| 3 | Combine ricotta, choc chips, extra sugar and egg. Dollop the ricotta mixture over the brownie surface. Swirl the ricotta mixture through the brownie using a butter knife. |
| 4 | Bake at 160°C for 40-45 minutes or until cooked. Allow to cool completely before cutting into squares and serving. |