Print

Espresso Mascarpone Ricotta Brownies Recipe

Espresso Mascarpone Ricotta Brownies Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.1 from 12 reviews

Decadent, fudgy brownies with a rich espresso flavor and a creamy swirl of mascarpone and ricotta — a sophisticated twist on a classic treat.

Ingredients

For the brownie base:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp instant espresso powder
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

For the mascarpone ricotta swirl:

  • 4 oz mascarpone cheese, softened
  • 4 oz ricotta cheese, drained
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 tbsp all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, whisk together melted butter and sugar until combined.
  3. Add eggs, vanilla extract, and espresso powder; mix until smooth.
  4. Sift in cocoa powder, flour, and salt. Stir just until incorporated.
  5. Pour brownie batter into prepared pan and smooth the top.
  6. In a separate bowl, beat together mascarpone, ricotta, sugar, egg yolk, vanilla, and flour until smooth.
  7. Drop spoonfuls of the cheese mixture over the brownie batter.
  8. Use a knife to gently swirl the cheese mixture into the brownie batter for a marbled effect.
  9. Bake for 30–35 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
  10. Cool completely in the pan before slicing.
  11. Serve at room temperature or chilled.

Notes

  • For best texture, refrigerate brownies for at least 2 hours before cutting.
  • Use high-quality espresso powder for the most robust coffee flavor.
  • Store brownies in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: http://bitezly.com/espresso-mascarpone-ricotta-brownies-recipe/