Print

Espresso Mascarpone Ricotta Brownies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich and fudgy espresso chocolate brownies topped with a creamy mascarpone and ricotta swirl, creating a decadent dessert with deep chocolate flavor and a smooth, silky contrast.

Ingredients

  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1/2 teaspoon salt
  • 1/2 cup mascarpone cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, combine the flour, cocoa powder, espresso powder, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until a thick brownie batter forms.
  6. In a separate bowl, mix the mascarpone cheese, ricotta cheese, sugar, egg, and vanilla extract until smooth and creamy.
  7. Pour most of the brownie batter into the prepared pan and spread it evenly.
  8. Spread the mascarpone ricotta mixture over the brownie layer.
  9. Add small spoonfuls of the remaining brownie batter over the creamy layer.
  10. Use a knife to gently swirl the mixtures to create a marbled effect.
  11. Bake for 25–30 minutes until the edges are set and the center remains slightly soft.
  12. Allow the brownies to cool completely before slicing and serving.

Notes

  • Add dark chocolate chips to the brownie batter for extra richness.
  • A dusting of cocoa powder or powdered sugar adds a decorative finish.
  • Increase the espresso powder slightly for a stronger coffee flavor.
  • Chopped hazelnuts or walnuts can be added for texture.
  • Mascarpone can be replaced with cream cheese for a tangier flavor.
  • Store brownies in an airtight container in the refrigerator for up to 4 days.
  • Let brownies sit at room temperature for 10–15 minutes before serving for the best texture.
  • Brownies can be frozen for up to 2 months if wrapped tightly.

Nutrition

Find it online: https://cookedbymaya.com/espresso-mascarpone-ricotta-brownies/