-
- Prep
- 15 mins.
-
- Total
-
- Serving
- 12
Ingredients
- Nonstick cooking spray
- ½ cup butter, softened
- 1 cup sugar
- 3 large eggs, lightly beaten
- 1 cup Frigo® 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 Frigo® 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 Frigo® 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 Frigo® 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.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
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