Prep 7 mins
Cook 12 mins
Something I whipped up one day when I had extra ricotta, homemade peanut butter (you can see in my recipe file) and no eggs; These were soooooo good, chocolately and peanut butter-y, and moist. They are indulgent, and fairly healthy! Note: can easily be converted into mini-muffin/brownie bites; cook for 3-4 minutes less. Will make twice as many as stated.
- 3⁄4 cup unsweetened baking cocoa
- 3⁄4 cup flour
- 1⁄3 cup sugar, plus 2 tbsp
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 15 ounces part-skim ricotta cheese
- 1 teaspoon honey
- 1 tablespoon vegetable oil
- 1 tablespoon coffee (or water)
- 3 1⁄2 tablespoons nutella
- 1⁄2 teaspoon vanilla extract
- 1⁄2-2⁄3 cup chocolate chips, separated
- 1⁄3-1⁄2 cup natural-style peanut butter
- Preheat your oven to 350F and get out a muffin tin (mini or average-sized). Measure and add all of the dry ingredients (cocoa, flour, baking soda, baking powder, sugar, and salt) and stir, making sure to break up all those bits of cocoa, until well-incorporated.
- Measure and add the vanilla extract, nutella, coffee, oil, honey, ricotta, and 1/4 cup melted chocolate chips. Stir in the remaining chocolate chips (not melted) making sure there aren't any clumps. The batter'll be very thick, more like a dough.
- Line or grease your tins and then scoop and drop very small spoonfuls of batter into each open spot (only 1/4-1/2 way full) add a dollop of peanut butter and top with another dollop of batter-dough. Do this with all the muffin cups until out of ingredients.
- Bake them in the oven for 12-15 minutes, or until a toothpick/chopstick comes out clean.