-
- Prep
- 15 mins.
-
- Total
- 15-20
-
- Serving
- 12
Made With
Ingredients
- Nonstick cooking spray
- ½ cup butter, softened
- 1 cup sugar
- 3 large eggs, lightly beaten
- 1 cup Dragone® Whole Milk Ricotta Cheese
- 2 teaspoons pure orange extract
- 1 cup cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Whipped Ricotta Buttercream Ingredients:
- ½ cup unsalted butter or shortening
- 3/4 cup Dragone® Whole Milk Ricotta Cheese
- 3¼ cups powdered sugar
- 1 orange, zest
- 5–10 drops red food coloring
Directions
Preheat the oven to 350°F.
In a bowl, cream the butter and sugar on high for 3 minutes. Scrape the sides, add the eggs, scrape again and mix in the Dragone® Whole Milk Ricotta Cheese and extract on high for 2 minutes. Mix in sifted cocoa, flour, powder and salt until just incorporated.
Fill a sprayed cupcake tin ¾. Then level the batter with the back of a spoon and bake for 15–20 minutes, until a toothpick comes out clean.
For the buttercream, cream the butter on high for 3 minutes, scrape and add the Dragone® Whole Milk Ricotta Cheese. Whip until fluffy, about 3 minutes. Scrape again between slowly adding the sugar and zest. When incorporated, whip on high for 3 minutes. Add the food coloring and whip until you get the desired color.
Let the brownies cool at least 20 minutes before removing and completely before frosting.
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- Prep
- 10 mins
- Total
- 35 mins
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- Prep
- 15 mins.
- Total
- 15-20
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- Prep
- 10
- Total
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