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Marbled Brownies with Amaretto & Ricotta

Marbled Brownies with Amaretto & Ricotta

By Traeger Kitchen

Guilty pleasure is pulling double duty with these Amaretto Marbled Brownies. Crunchy around the edges with a fudge filled center, Traeger is changing beer pong to brownie pong for your next party.

Prep Time

5 Minutes

Cook Time

30 Minutes




This recipe serves:


Units of Measurement:
1 Cup ricotta cheese
1 eggs
1 Tablespoon Amaretto Liqueur
1/4 Cup Sugar
2 Teaspoon cornstarch
1/2 Teaspoon vanilla extract
1 Brownie Mix


  • 1

    Coat a 9- by 13-inch nonstick baking pan with cooking spray or softened butter and set aside. (If you do not have a nonstick pan, line a regular one with buttered foil or parchment paper.)

  • 2

    In a medium bowl, combine the ricotta, egg, amaretto, sugar, cornstarch, and vanilla and whisk together thoroughly. Set aside.

    • 1 Cup ricotta cheese

    • 1  eggs

    • 1 Tablespoon Amaretto Liqueur

    • 1/4 Cup Sugar

    • 2 Teaspoon cornstarch

    • 1/2 Teaspoon vanilla extract

  • 3

    Prepare the brownie mix according to the package directions. Spread the brownie batter evenly in the prepared pan. Randomly drop dollops of the ricotta mixture over the batter. Run a plastic knife through the ricotta mixture to give the brownies a marbled look. (A plastic knife is less likely to scratch your pan's nonstick surface.)

    • 1  Brownie Mix

  • 4

    When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

  • 5

    Put the pan with the brownie mixture directly on the grill grate and bake, about 25 to 30 minutes. Insert a bamboo skewer or toothpick in the center of the brownies to determine if they are done: the batter should not be wet.

    350 ˚F / 177 ˚C

  • 6

    Transfer the brownies to a wire cooling rack to cool completely. Cut into squares.

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