Mini Cannoli Brownies
When the same old brownies just won’t do, frost them with cannoli filling and watch them disappear!
Ingredients
Nonstick cooking spray
7 tablespoons unsalted butter
3.5 ounces bittersweet chocolate chips
1/8 teaspoon salt
2/3 cup granulated sugar
2 large eggs
1/4 cup unsweetened cocoa powder
1/3 cup all-purpose flour
6 ounces whole milk ricotta
6 ounces heavy cream
1 cup powdered sugar
1 teaspoon almond extract
1/2 cup mini milk chocolate chips
12 maraschino cherries
Instructions
Preheat oven to 350F.
Apply a thin layer of cooking spray to a mini muffin pan.
In a medium sauce pan, melt butter and remove from heat. Add chocolate and salt, and whisk until chocolate is melted, returning to heat, if needed.
Transfer mixture to a bowl and add sugar. Whisk until well combined. Add eggs and whisk until the chocolate mixture is shiny. Using a spatula, fold in flour and cocoa powder until no flour is visible.
Fill the muffin tins until nearly full. Bake until a toothpick inserted into the center of the brownies comes out with moist crumbs and not completely dry, about 14 minutes.
Allow brownies to cool in the pan for about 15 minutes. Run a knife around the edge of each brownie and transfer them to a cooling rack to completely before icing.
Add ricotta, cream, powdered sugar, and almond extract to a bowl. Whip with an electric mixture for 2 minutes.
Frost the brownies and garnish with mini milk chocolate chips and maraschino cherries.
Mini Cannoli Brownies
Ingredients
Instructions
- Preheat oven to 350F.
- Apply a thin layer of cooking spray to a mini muffin pan.
- In a medium sauce pan, melt butter and remove from heat. Add chocolate and salt, and whisk until chocolate is melted, returning to heat, if needed.
- Transfer mixture to a bowl and add sugar. Whisk until well combined. Add eggs and whisk until the chocolate mixture is shiny. Using a spatula, fold in flour and cocoa powder until no flour is visible.
- Fill the muffin tins until nearly full. Bake until a toothpick inserted into the center of the brownies comes out with moist crumbs and not completely dry, about 14 minutes.
- Allow brownies to cool in the pan for about 15 minutes. Run a knife around the edge of each brownie and transfer them to a cooling rack to completely before icing.
- Add ricotta, cream, powdered sugar, and almond extract to a bowl. Whip with an electric mixture for 2 minutes.
- Frost the brownies and garnish with mini milk chocolate chips and maraschino cherries.
Check out some of my other creations:
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