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Source: Half Baked Harvest

Many of you who are fans our traditional, whey-based ricotta often enjoy it in its natural form – either plain (right out of the basket with a spoon!), simply baked, or lightly sweetened to make a cannoli cream. But did you know that it can make a great substitute for other items in baking & cooking? Blended into a soup as a thickener & substitute for cream, or in baking sweets?

This recipe for Extra Fudgy Brownies comes from Half Baked Harvest, and she writes about using ricotta in recipes: “I love the moist texture, creaminess, and killer flavor it gives sweets. I also love that it’s protein rich and a good sub for things like butter and sour cream.” We couldn’t agree more, and our protein-rich ricotta gives these brownies a great flavor & texture! Mangia!


  • 4 ounces dark chocolate, chopped
  • 1 cup Caputo Brothers Ricotta
  • 1/2 cup maple syrup
  • 2 teaspoons instant coffee (optional)
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup cocoa powder
  • 1/2 cup almond meal/flour
  • 1/4 teaspoon kosher salt


  • 1/3 cup maple syrup
  • 1/4 cup butter
  • 2 ounces dark chocolate, chopped
  • 1/3 cup cocoa powder


  1. Preheat the oven to 350 degrees. Line an 8×8 inch pan with parchment paper.
  2. Heat 2 ounces dark chocolate in the microwave until melted and smooth. Stir in the ricotta, eggs, maple syrup, instant coffee, and vanilla until completely smooth and no clumps remain. Add the cocoa powder, almond meal, and salt. Stir until just combined. Stir in the remaining 2 ounces of chopped dark chocolate.
  3. Evenly spread the mixture into the prepared baking pan. Bake for 30-35 minutes or until the brownies are just set. DO NOT over bake or these will become cakey. Allow to cool before frosting.
  4. To make the frosting, melt together the maple syrup, butter, and dark chocolate in a small saucepan over low heat until melted and smooth. Remove from the heat and stir in the cocoa power. Pour the frosting over the brownies and spread in an even layer. Place the brownies in the fridge and allow the frosting to set 30 minutes to 1 hour. Cut into bars and store in an airtight container in a cool, dry place or in the fridge.