Forget everything you thought you knew about brownies. These aren’t your average chocolate squares. We’re taking brownies to a whole new level of decadent indulgence with Espresso Mascarpone Ricotta Brownies. Imagine a fudgy, intensely chocolatey base, infused with the rich aroma of espresso, and then swirled with a creamy, unbelievably smooth mascarpone-ricotta mixture. It’s a textural and flavor explosion that will have you reaching for a second (and third!) piece. This recipe balances the boldness of coffee with the sweetness of chocolate and the luxuriousness of Italian cheeses, creating a truly unforgettable dessert. Prepare to be obsessed!
Why You’ll Love This
- Unparalleled Texture: The combination of ricotta and mascarpone creates a brownie that’s both fudgy and incredibly moist, with a melt-in-your-mouth quality.
- Espresso Boost: The espresso doesn’t just add coffee flavor; it enhances the chocolate, making it deeper and more complex.
- Easy to Make: Despite sounding fancy, these brownies are surprisingly straightforward to make. No complicated techniques required!
- Impressive Results: These brownies are guaranteed to wow your friends and family. They look as good as they taste.
- Adaptable: Feel free to add chocolate chips, nuts, or a swirl of caramel for extra flair.
Ingredients & Equipment
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 tablespoons strong brewed espresso (cooled)
- 15 oz (about 2 cups) whole milk ricotta cheese, drained
- 8 oz (1 cup) mascarpone cheese
- ¼ cup powdered sugar
- 1 teaspoon orange zest (optional, but recommended)
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Whisk
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
- Prepare the Pan: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in the chocolate chips and espresso.
- Make the Ricotta-Mascarpone Swirl: In a medium bowl, beat together the ricotta cheese, mascarpone cheese, powdered sugar, and orange zest (if using) until smooth and creamy.
- Assemble & Bake: Pour the brownie batter into the prepared pan. Dollop the ricotta-mascarpone mixture evenly over the batter. Use a knife or skewer to swirl the cheeses into the brownie batter, creating a marbled effect.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool & Cut: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and enjoy!
Pro Tips
- Drain the Ricotta: This is crucial! Excess moisture in the ricotta will make the brownies soggy. Line a sieve with cheesecloth and let the ricotta drain for at least 30 minutes, or even overnight in the refrigerator.
- Don’t Overbake: Overbaked brownies are dry brownies. Err on the side of slightly underbaked for the fudgiest results.
- Use Good Quality Chocolate: The quality of your chocolate will significantly impact the flavor of the brownies.
- Espresso Strength: Use a strong brewed espresso for the best flavor. Instant espresso powder can be used in a pinch, but the flavor won’t be as robust.
- Room Temperature Ingredients: Using room temperature eggs and cheeses will help them incorporate more easily into the batter, resulting in a smoother texture.
Storing Leftovers
Leftover Espresso Mascarpone Ricotta Brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze the brownies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. To thaw, simply transfer them to the refrigerator overnight.
Print
Espresso Mascarpone Ricotta Brownies
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg