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hand holding up cannoli brownie by fork in the kitchen

Cannoli Brownies


  • Author: Becca | Fork in the Kitchen
  • Prep Time: 15 minutes (plus drain time)
  • Cook Time: 30 minutes
  • Total Time: 45 minutes plus an overnight chill
  • Yield: 9 large brownies
  • Category: Dessert
  • Method: Baking

Description

Thick, fudgy brownies topped with a luxuriously creamy cannoli topping.


Ingredients

BROWNIES:

  • 1/2 cup melted butter
  • 3/4 cup semi-sweet chocolate chips, divided
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup cocoa
  • 1/2 cup all-purpose flour
  • 1 teaspoon espresso
  • 1/2 teaspoon salt

CANNOLI TOPPING:

  • 15 oz.  ricotta, drained for 24 hours
  • 1 lemon, zested
  • 1 teaspoon vanilla
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/3 cup heavy cream
  • 1/4 cup mini chocolate chips, more for garnish

Instructions

Place ricotta in a nut milk bag or cheesecloth, inside a mesh strainer, over a bowl, for overnight at the least to allow all the moisture to drain out. 

  1. Preheat oven to 350°F. In a microwave-safe bowl, melt butter and 1/4 cup chocolate chips. Whisk together with sugar until pale in color. Add vanilla and eggs, one at a time, whisking between each addition until combined. 
  2. In a separate bowl, sift together cocoa powder, all-purpose flour, espresso powder, and salt. Fold into wet ingredients. Stir in chocolate chips until just combined. 
  3. Bake for 26-30 minutes, until edges are set; the center may still seem jiggly, but that’s just fudgy brownies! Let brownies cool before topping.

TOPPING:

  1. Gently stir together drained ricotta cheese, lemon zest, vanilla, powdered sugar, and cinnamon. Set aside while you make the whipped cream.
  2. In a chilled bowl, add heavy cream. Using an electric mixer (hand or stand), beat the heavy cream on medium until peaks begin to form, approximately 3-5 minutes. The whipped cream will hold its shape – but stop at the point it begins to hold – if you keep going you’ll have butter 🙂
  3. Fold whipped cream into the ricotta mixture along with the mini chocolate chips. Top cooled brownies with topping and garnish with additional mini chocolate chips. Serve immediately or store in the fridge until ready to serve.

 

Notes

Don’t forget to drain the ricotta!

Keywords: homemade, party, holiday

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