Cannoli Brownies

Everyone loves a rich, chewy chocolate brownie. But these, inspired by delicious Sicilian Cannoli, are studded with pistachios and topped with a sweet, creamy ricotta frosting, making them that little bit extra special.

These brownies are studded with pistachios, giving them a little nutty crunch as you take a bite. The combination of rich chocolate and sweet ricotta topping makes these decadent and perfect for a special occasion.

The brownies themselves are rich and dense, with a distinct chew.  The combination of white and brown sugar gives a caramel kind of sweetness, and the little hit of coffee granules add depth of flavour.  They really are moreish.

It is important not to overcook the brownies, or they won’t have that fudgy consistency. Get them out of the oven right when the edges seem to look slightly dry, but the centre is still just soft.  It will set as it cools.

Make sure you don’t try to lift it out of the tin before it is completely cooled, or it may not make it out in one piece.

Store in a sealed container in the fridge for up to a week (although I can’t imagine they’ll last that long).

Cannoli Brownies

Chewy chocolate brownies studded with pistachios and topped with a sweet ricotta frosting.

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Servings: 15

Ingredients Method

Ingredients

  

• 150 g butter, diced
• 100 g dark chocolate, chopped
• 250 g sugar
• 100 g brown sugar
• 3 eggs
• 150 g plain flour
• 85 g cocoa powder
• 1 tbsp ground coffee
• ½ tsp baking powder
• pinch of salt
• 125 g pistachios, roughly chopped

Frosting

• 85 g ricotta, drained
• 2 tbsp butter, softened
• 285 g icing sugar
• 1 tsp vanilla extract
• 50 g pistachios (extra), roughly chopped

Method

 

1. Preheat your oven to 170°C (340°F).
2. Line a 20 x 30 cm (7¾ x 11¾ in) baking tray with baking paper, leaving overhanging paper on two long edges. This makes it easier to remove the brownies once cooked.
3. Melt the butter and chocolate in a medium saucepan over low heat, stirring.
4. Remove from the heat, add the sugars and stir to combine.
5. Add the eggs and mix with a wooden spoon until everything is well incorporated.
6. In a separate bowl, combine the flour, cocoa powder, coffee, baking powder and salt. Mix well.
7. Pour over the chocolate mixture, add the 125 g pistachios and fold everything together.
8. Pour into your prepared baking tray and smooth the top with a spatula.
9. Bake for 30 minutes, or until the surface looks slightly cracked and the edges look dry. Remove and allow to cool completely in the tin.

Make the Frosting

1. Put the ricotta and butter into a bowl and beat with electric beaters until smooth. Add the icing sugar and beat on low speed until incorporated and smooth. Add the vanilla and beat again to combine. The mixture should be smooth and thick.
2. Once brownies are cool, run a knife down the two short edges to loosen. Hold the two overhanging edges of baking paper and lift out. Spread the top with the ricotta frosting and sprinkle with extra pistachios.
3. Cut into squares and serve.
4. Store refrigerated in a sealed container.

Recipe from my book – The Sweet Life, Home Baking and Sweet Treats Italian Style, New Holland Publishers Images – Locket Photgraphy