Cannoli Blondies (with Ricotta Frosting)

Cannoli Blondies (with Ricotta Frosting)

Jessie Cagliero
Recipes, Desserts, Bars

Light and fluffy vanilla and cream cheese blondies topped with creamy ricotta frosting and sprinkled with mini chocolate chips throughout, these cannoli blondies are easy to make and taste just like the famous dessert of their namesake.

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Why you’ll love cannoli blondies

If you love chocolate chips, consider this your go-to recipe! The moist vanilla cake-like quality of these blondies is irresistible. The mini chocolate chips spread even more evenly throughout than regular sized chocolate chips, which means you get even more chocolate in every bite!

Despite being frosted, the recipe is so easy to make and they are quick to make too!

These bars are not very sweet, which means that I really love this recipe and I can’t stop eating them!

Recipe Tips for the best cannoli blondies

Do not over bake them. The key to a soft and chewy bar is to pull them out of the oven as soon as they puff up in the center and turn light golden brown around the edges. This is not a secret, but it makes a HUGE difference in the texture of your bar, and I think it also makes them last a little longer too!

FAQ

  • Blondies are a fudgy and chewy dessert bar that resemble brownies except they are not chocolate flavored. They are typically flavored with vanilla and brown sugar which gives them a caramel like flavor, however many different flavors and add ins can make blondies unique and exciting!

  • Blondies are very similar to brownies except there is no cocoa powder added to blondies, where that is the main flavor ingredient in brownies.

  • Absolutely! This recipe is full of mini chocolate chips, however, you can use your favorite chocolate chips in place of these.

  • Absolutely! Brown sugar is commonly used in blondies and is what gives blondies their signature caramel flavor, however white sugar works well with flavors like berries or birthday cake, for example, and it tastes just as good! It also affects the color - I wanted these blondies to have a white color, so I opted for white sugar.

  • When blondies turn light golden brown around the edges and puff up in the center, they are done. Insert a toothpick or knife into the center and when it comes out clean, they are done.

Helpful Kitchen Tools

  • Spatula

  • Stand mixer or hand mixer

  • parchment paper

  • 8 x 8 inch baking dish

Ingredients

Batter

  • 1 ¼ cup flour

  • 1 teaspoon baking powder

  • 1 teaspoon corn starch

  • ¼ teaspoon salt

  • 1  cup granulated sugar

  • ¼ cup cream cheese

  • 1/4 cup unsalted butter, melted and cooled slightly

  • 2 eggs

  • 2 1/2 teaspoons pure vanilla extract

  • ½ cup mini chocolate chips

Frosting

  • 32 oz Ricotta Cheese

  • 3/4 cup powdered sugar

  • 1/4 tsp vanilla extract

  • 1/2 cup mini chocolate chips

  • extra mini chocolate chips for topping the cupcakes

How to make cannoli blondies

Prep

Preheat the oven to 350℉.

Line an 8 x 8 inch pan with parchment paper or grease it.

Make the dough

In a medium bowl, mix together the flour, baking powder, corn starch, and salt. Set aside.

In the bowl of a stand mixer, add sugar and cream cheese and mix until fluffy. 

Add the melted butter and mix until well combined, scraping down the sides of the bowl with a spatula. 

Add the eggs and vanilla extract and mix until well combined.

Add the flour mixture to the butter mixture and mix until well combined, scraping down the sides of the bowl with a spatula.

Add the chocolate chips and mix until evenly distributed. 

Pour the batter into the pan and spread evenly to reach each corner. 

Bake

Bake for 25 - 30 minutes or until edges turn golden brown and the blondies look puffy in the center. 

Remove from the oven and let cool completely (for at least an hour) before adding frosting.

Frosting

Add the ricotta cheese to the bowl of your stand mixer. 

Sift in the powdered sugar using a mesh strainer and mix on medium until the sugar is dissolved, about 60 seconds.

Add the vanilla extract and mix for another 30 seconds until combined. 

Add 4 teaspoons corn starch and mix well. If the frosting is too runny still, add 1 teaspoon at a time until the frosting clings to spatula before sliding off.

Add 1/2 cup mini chocolate chips and gently fold them into the batter using a spatula.

Once bars are completely cool, frost the (uncut) bars with the ricotta frosting using a spatula. Dollop the ricotta frosting onto the top of the uncut bars and gently spread it evenly with a spatula. 

To make slicing less messy, place the bars in the refrigerator to firm up the frosting before slicing. Serve at room temperature.

How to Store

Store cannoli blondies in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.

You can also freeze cannoli blondies easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

chocolate chip desserts, vanilla desserts, ricotta desserts, cheese desserts, easy baking ideas, frosted blondies, comfort food, ricotta frosting
dessert, bars
Servings: 16
Author: Jessie Cagliero
Cannoli Blondies

Cannoli Blondies

Light and fluffy vanilla and cream cheese blondies topped with creamy ricotta frosting and sprinkled with mini chocolate chips throughout, these cannoli blondies are easy to make and taste just like the famous dessert of their namesake.

Prep time: 30 minutesCook time: 25 minutesInactive time: 30 minutesTotal time: 1 H & 25 M
Cook modePrevent screen from turning off

Ingredients

Batter
Frosting

Directions

  1. Preheat the oven to 350℉.
  2. Line an 8 x 8 inch pan with parchment paper or grease it.
  3. In a medium bowl, mix together the flour, baking powder, corn starch, and salt. Set aside.
  4. In the bowl of a stand mixer, add sugar and cream cheese and mix until fluffy.
  5. Add the melted butter and mix until well combined, scraping down the sides of the bowl with a spatula.
  6. Add the eggs and vanilla extract and mix until well combined.
  7. Add the flour mixture to the butter mixture and mix until well combined, scraping down the sides of the bowl with a spatula.
  8. Add the chocolate chips and mix until evenly distributed.
  9. Pour the batter into the pan and spread evenly to reach each corner.
  10. Bake for 25 - 30 minutes or until edges turn golden brown and the blondies look puffy in the center.
  11. Remove from the oven and let cool completely (for at least an hour) before adding frosting.
  12. Add the ricotta cheese to the bowl of your stand mixer.
  13. Sift in the powdered sugar using a mesh strainer and mix on medium until the sugar is dissolved, about 60 seconds.
  14. Add the vanilla extract and mix for another 30 seconds until combined.
  15. Add 4 teaspoons corn starch and mix well. If the frosting is too runny still, add 1 teaspoon at a time until the frosting clings to spatula before sliding off.
  16. Add 1/2 cup mini chocolate chips and gently fold them into the batter using a spatula.
  17. Once bars are completely cool, frost the (uncut) bars with the ricotta frosting using a spatula. Dollop the ricotta frosting onto the top of the uncut bars and gently spread it evenly with a spatula.
  18. To make slicing less messy, place the bars in the refrigerator to firm up the frosting before slicing. Serve at room temperature.

*Nutrition is auto-calculated by recipes generator.

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