Description

These Espresso Mascarpone Ricotta Brownies combine rich cocoa and espresso flavors with the creamy swirl of mascarpone and ricotta cheeses to create a decadent, moist dessert. Sweetened naturally with coconut sugar and maple syrup and boosted with mashed banana for moisture, these brownies are a delightful twist on a classic treat, perfect for coffee lovers seeking a luscious, sophisticated dessert.

Ingredients

Dry Ingredients

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

Sugar and Flavorings

1/2 cup coconut sugar or brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract

Wet Ingredients

1/4 cup strong brewed espresso (or 1 tbsp instant espresso + 1/4 cup hot water)
1/4 cup melted coconut oil or butter
1/2 cup mashed ripe banana or unsweetened applesauce

Add-ins

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 325°F (160°C) and grease or line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together the cocoa powder, all-purpose flour, salt, and baking soda until fully combined to distribute the leavening agents evenly.
Add Wet Ingredients and Sweeteners: Add the coconut sugar, maple syrup, brewed espresso, melted coconut oil, vanilla extract, and mashed banana or applesauce to the dry mix. Stir thoroughly until the batter is smooth and all ingredients are fully incorporated.
Fold in Chocolate Chips: If using, gently fold in the dairy-free chocolate chips to add bursts of melted chocolate in the brownies.
Prepare Ricotta Mascarpone Swirl: In a small bowl, whisk together the ricotta cheese, mascarpone cheese, maple syrup, vanilla extract, and espresso powder until the mixture is smooth and homogeneous.
Assemble the Brownies: Pour the brownie batter into the prepared baking dish and spread evenly to smooth the surface.
Add Swirl Topping: Spoon dollops of the ricotta mascarpone mixture over the batter’s surface. Use a knife or skewer to gently swirl the topping into the batter creating a marbled effect.
Bake: Place the baking dish in the oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating fudgy brownies.
Cool: Allow the brownies to cool completely in the pan to set properly and make slicing easier.
Serve: Enjoy the brownies chilled for a dense, fudgy texture or at room temperature for a softer, more cake-like bite.

Notes

To keep this recipe dairy-free, substitute ricotta and mascarpone cheeses with plant-based cream cheese alternatives.
Espresso enhances the chocolate flavor; use good quality brewed espresso or instant espresso powder for best results.
The mashed banana or applesauce adds natural sweetness and moisture; do not skip for optimal texture.
Store brownies in an airtight container in the refrigerator for up to 5 days.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend of equal measure.
Optional chocolate chips add extra chocolate bursts but can be omitted if preferred.