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