Brownies, cannoli and chocolate, with their powers combined, we get “Chocolate Cannoli Brownies!” I toyed with “Brownnoli,” and then “Cannownie,” but each is so incredible all in its own that it just wouldn’t do to reduce them to a portmanteau word. Each one deserves to be named in its full glory!
So, from whence did these heavenly delights descend? Basically, I love all things chocolate, I really wanted some brownies, but cannoli sounded awesome too. So, I did what anyone with an 8 year old’s obsession with sweets would do, I combined them all: CHOCOLATE CANNOLI BROWNIES!
- 15 oz. Ricotta Cheese
- 8 oz. Cream Cheese, softened
- 2 tsp. Vanilla Extract
- 2 c. Confectioners’ Sugar
- 1 c. milk chocolate chips
- 4 tbsp. Yoo-Hoo
- 1 c. Chocolate (60% Dark), chopped or grated into small pieces
- 3 Cannoli Shells, halved (width wise – leave out for gluten free version)
- 1 c. flour (substitute Gluten Free Flour Blend for gluten free version – that’s what I did!)
- 1/3 c. Dark Cocoa Powder
- ½ tsp. baking powder
- Dash of Sea Salt
- 2 Large Eggs
- ½ c. Butter, softened
- 2 tsp. Vanilla
- 1 ½ c. Granulated Sugar
- 1/3 c. Yoo-Hoo
- 2 Squares of Ghirardelli 60% Cacao Bittersweet Chocolate Bar, broken into small pieces
- 2 c. Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees. Grease a 10×10 pan (I use butter!).
For the Cannoli Frosting:
In a large mixing bowl, whip ricotta, cream cheese and vanilla.
In a medium sauce pan, combine 1 cup milk chocolate chips and 4 tablespoons Yoo-Hoo. Stir over low heat until chocolate is completely melted. Remove from heat.
Add confectioners’ sugar to whipped mixture, followed by the melted chocolate. Stir on low until full combined and smooth, scraping the sides and bottom of the bowl as needed. Cover and place in the refrigerator.
For the Brownies:
In a large mixing bowl, combine flour, dark cocoa powder, baking powder and sea salt. Add eggs, butter and vanilla. Stir on “Medium” setting until completely incorporated.
In a small sauce pan over low heat, continuously stir granulated sugar, 1/3 c. Yoo-Hoo, and Ghirardelli chocolate squares (broken into small pieces) until chocolate is fully melted (be careful not to let the sugar burn!). Remove from heat and add to flour mixture. Set mixer to “Medium” and mix until flour and sugar mixtures are completely incorporated.
Using a wooden spoon, stir in the semi-sweet chocolate chips. Pour brownie batter into prepared baking pan. Bake for 35 minutes, or until a toothpick inserted in the center of the brownies comes out clean (may have some “gooey” brownie stuck to it, but no “wet” batter). Let brownies cool for approximately 5 mins, and then cut with a plastic knife (keeps them from tearing too much).
Once brownies have cooled significantly (they don’t have to be completely cool, but close), remove from pan and frost (and don’t be stingy!).
NOTE: For gluten free brownies, sprinkle chocolate shavings/pieces on each brownie and you are good to go. For those looking to get a little gluten in your gut, read on!
Press a cannoli shell half, cut end down, just deep enough into the top of each brownie that it can stand on its own. Fill shell with additional frosting. Sprinkle chocolate shavings/pieces on each brownie and cannoli. Plate and serve!