Description
Rich and fudgy espresso brownies blended with mascarpone and ricotta for a creamy, tender texture and deep chocolate flavor.
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1/3 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Whisk melted butter and sugar until smooth.
- Add eggs and vanilla extract, mixing until combined.
- Stir in espresso powder and cocoa powder until smooth.
- Fold in flour and salt just until combined.
- In a separate bowl, mix ricotta and mascarpone until smooth.
- Gently fold cheese mixture into brownie batter, leaving slight swirls.
- Fold in chocolate chips if using.
- Spread batter evenly into prepared pan.
- Bake for 25–30 minutes until the center is just set.
- Cool completely before slicing.
Notes
- Do not overbake to keep brownies fudgy.
- Espresso enhances chocolate flavor without overpowering it.
- Store in the refrigerator up to 5 days.
- Bring to room temperature before serving for best texture.
- Freeze up to 2 months and thaw overnight in refrigerator.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
