Steps

• Step 1

  Coat a 9- by 13-inch nonstick baking pan with cooking spray or softened butter and set aside. (If you do not have a nonstick pan, line a regular one with buttered foil or parchment paper.)

• Step 2

  In a medium bowl, combine the ricotta, egg, amaretto, sugar, cornstarch, and vanilla and whisk together thoroughly. Set aside.

  Ingredients

  • 1 Cup ricotta cheese

  • 1  eggs

  • 1 Tablespoon Amaretto Liqueur

  • 1/4 Cup sugar

  • 2 Teaspoon cornstarch

  • 1/2 Teaspoon vanilla extract

• Step 3

  Prepare the brownie mix according to the package directions. Spread the brownie batter evenly in the prepared pan. Randomly drop dollops of the ricotta mixture over the batter. Run a plastic knife through the ricotta mixture to give the brownies a marbled look. (A plastic knife is less likely to scratch your pan's nonstick surface.)

  Ingredients

  • 1  Brownie Mix

• Step 4

  When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

• Step 5

  Put the pan with the brownie mixture directly on the grill grate and bake, about 25 to 30 minutes. Insert a bamboo skewer or toothpick in the center of the brownies to determine if they are done: the batter should not be wet.

  00:30

  350 ˚F / 177 ˚C

• Step 6

  Transfer the brownies to a wire cooling rack to cool completely. Cut into squares.