Holy cannoli! Dare we say these brownies taste even better than the filled shells? (And they're so much easier to make!)
This recipe originally appeared in our Fall 2021 issue. Get the magazine here.
Preheat oven to 325°.
In a large bowl, add the ricotta, sugar, salt, and cinnamon; mix until well combined.
In another large bowl, prepare brownie mix according to package directions; stir in half the chocolate chips.
Grease a 9x9-inch pan with oil; pour in batter, smoothing into even layer. Dollop the ricotta mixture on top, swirling some into batter with a spoon. Sprinkle with the remaining chocolate chips.
Bake until a toothpick inserted into the center comes out mostly clean, about 55 minutes.
Remove and sprinkle with pistachios. Let cool completely before slicing and serving.