Description

These Espresso Mascarpone Ricotta Brownies combine the rich, deep flavor of espresso with the creamy tang of mascarpone and ricotta cheeses. Sweetened naturally with coconut sugar and maple syrup, and enriched with mashed banana or applesauce for moisture, these brownies offer a moist, tender crumb with a decadent swirled topping. Perfect for coffee lovers seeking a delicate, sophisticated treat.

Ingredients

Scale

Dry Ingredients

1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Wet Ingredients

1/2 cup coconut sugar or brown sugar
1/4 cup maple syrup
1/4 cup strong brewed espresso (or 1 tbsp instant espresso + 1/4 cup hot water)
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1/2 cup mashed ripe banana or unsweetened applesauce
1/3 cup dairy-free chocolate chips (optional)

Ricotta Mascarpone Swirl

1/4 cup ricotta cheese
1/4 cup mascarpone cheese
1 tablespoon maple syrup (for swirl)
1/2 teaspoon vanilla extract (for swirl)
1 teaspoon espresso powder (for swirl)

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Instructions

Preheat and prepare pan: Preheat your oven to 325°F (160°C) and grease or line an 8×8-inch baking dish with parchment paper to ensure easy removal of the brownies after baking.
Mix dry ingredients: In a large mixing bowl, combine the unsweetened cocoa powder, all-purpose flour, salt, and baking soda, whisking together to evenly distribute the leavening agents and cocoa.
Add wet ingredients: Add the coconut sugar or brown sugar, maple syrup, brewed espresso, melted coconut oil or butter, vanilla extract, and mashed ripe banana or unsweetened applesauce to the dry mix. Stir thoroughly until the batter is fully combined and smooth.
Incorporate chocolate chips: Gently fold in the dairy-free chocolate chips if using, distributing them evenly throughout the batter without overmixing.
Prepare ricotta-mascarpone swirl: In a small bowl, whisk together the ricotta cheese, mascarpone cheese, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and espresso powder until the mixture is smooth and creamy.
Assemble batter in pan: Pour the brownie batter into the prepared baking dish, spreading it evenly with a spatula to smooth the top surface.
Add swirl topping: Spoon dollops of the ricotta-mascarpone mixture over the top of the brownie batter. Using a knife or skewer, gently swirl the topping into the batter to create a marbled effect.
Bake the brownies: Place the dish in the preheated oven and bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Cool completely: Remove the brownies from the oven and allow them to cool completely in the pan. This resting time helps the brownies to set and makes slicing easier.
Serve: Cut into 9 squares and serve chilled for a denser, fudgier texture, or at room temperature for a softer bite.

Notes

You can substitute brown sugar for coconut sugar or vice versa depending on availability and sweetness preference.
Using mashed ripe banana or applesauce adds moisture and acts as a natural sweetener, making the brownies slightly healthier.
Espresso powder intensifies the coffee flavor but can be adjusted according to taste.
For dairy-free variation, substitute ricotta and mascarpone with plant-based cream cheese alternatives.
Ensure not to overbake to keep brownies moist and fudgy.
Storing brownies in the fridge enhances the density; let them come to room temperature if preferred softer.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American