Cannoli Cream Brownies
I know what you are saying. Go ahead, ask it. But I’m sure you already know the answer to this one and the ‘why’ as well.
Yes, I’ve made another brownie recipe, and yes you can never have too many brownie recipes in your recipe box…but THIS brownie is very special and different from ALL of the others.
And THIS brownie is in celebration of my friend Jennifer’s 30th Birthday today! Jennifer and I have known each other from freshmen year of college when we were hall-mates in the dorms. I like to say it was friendship at first sight and she has been my confidant ever since that fateful day. Now she is my Friday night running buddy who I fondly call mighty mouse and speedy gonzales AND she is my favorite taste tester. Always so positive and encouraging she always makes me feel like a top chef and success in the kitchen. Thank you my sweet friend! I can’t wait to celebrate many many more birthdays with you!
Like I said, THESE brownies are NOT like all of the others. Not only are they for my special friend but they are topped with a decadent (but better for you) cannoli cream! You won’t believe how good this dessert is. In fact, it might be a new favorite for me!
Cannolis have always held a special place in my heart because they were a favorite of my Italian grandmother. I remember her making them when I was little and they always tasted better when they came from her kitchen (something about the extra love ingredient). But since I started my diet, cannolis are on the “don’t even think about it” list. The filling and pastry are filled with sugar and usually topped with it as well.
Fear no more and take another item off of the ‘naughty’ list! This brownie is the perfect vehicle for the almond scented pastry filling. I may never desire a traditional cannoli again!
Whole Wheat Dark Chocolate Brownies
adapted from Ellie Krieger
2 oz unsweetened chocolate, roughly chopped
4 oz dark chocolate (at least 70% cocoa), roughly chopped
2 tbsp unsalted butter
1 c whole wheat pastry flour
1/4 c unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
4 large eggs
3 tbsp dark amber agave nectar
1/4 c plain greek yogurt (I used Chobani)
1/4 c vegetable oil
2 tsp vanilla extract
1/4 c dark chocolate chips (at least 60% cocoa)
Preheat the oven to 350 degrees. Coat a 8×8 baking pan with cooking spray. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally. In a medium bowl, whisk together the flour, 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. Transfer the mixture to the prepared pan. Bake for 20-25 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.
1 1/2 c part-skim ricotta cheese
6 0z reduced-fat cream cheese
3 tbsp honey
1 tsp vanilla
1/4 tsp almond extract
1/2 c finely chopped 85% dark chocolate, divided
In stand mixer or a large bowl using a hand mixer, combine the ricotta and cream cheese. Add the honey, vanilla and almond extract and mix well to combine (whip for at least 3 minutes). Add 1/4 c shaved chocolate and fold to mix. Chill in the fridge for at least 30 minutes before topping the brownies. Then sprinkle the top of the cream with the 1/4 c chocolate shavings.