Mindy Trotta’s dark, fudgy brownies topped with chocolate-studded cannoli cream just about scream Valentine’s Day…but these treats would delight any day of the year. The Brownies sans the topping would make a great addition to a springtime picnic lunch or a yummy base for some fresh churned vanilla ice┬ácream in a summertime┬áBrownie Sundae. (The recipe has been adapted from

6 oz. good quality dark chocolate, chopped
2 Tbsp. unsalted butter
1/2c. all-purpose flour


1/2c. spelt flour
1/4 c. unsweetened cocoa powder
1/4 tsp. salt

1/2 tsp. cinnamon
1/4 tsp. baking soda
4 large eggs
3/4c. granulated sugar
1/4 c. plain Greek yogurt
1/4 c. vegetable oil
2 tsp. vanilla extract
1/4 c. dark chocolate chips (at least 60% cocoa)

Preheat┬áthe oven to 350 degrees. Coat a┬á8├Ś8 baking pan with cooking spray. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally.┬á In a medium bowl, whisk together the flours, cinnamon, cocoa, salt, and baking soda. In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened, then stir in the chocolate chips.┬á Transfer the mixture to the prepared pan. Bake for 25-30 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack then top with the cannoli cream.

Cannoli Cream
1 1/2 c. part-skim ricotta cheese
6 0z. cream cheese, at room temp.
3 Tbsp. honey
1 tsp. vanilla
1/4 tsp. almond extract
1/2 c. finely chopped dark chocolate, divided

In stand mixer or a large bowl using a hand mixer, combine the ricotta and cream cheese until smooth.   Add the honey, vanilla and almond extract and mix well to combine (whip for at least 3 minutes).  Fold in 1/4 c. chopped chocolate.  Chill in the fridge for at least 30 minutes before topping the brownies. Then sprinkle the top of the cream with the remaining 1/4 c. chocolate.

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