Name: Espresso Mascarpone Ricotta Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 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); 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)

Decadent, fudgy, and perfectly indulgent—these Espresso Mascarpone Ricotta Brownies blend rich cocoa, strong espresso, and a creamy swirl of ricotta and mascarpone. They’re the ultimate treat when I’m craving something chocolatey with a hint of coffee sophistication.

Why You’ll Love This Recipe

I love how these brownies balance deep chocolate flavor with creamy, tangy swirls of mascarpone and ricotta. The espresso adds just the right kick without overpowering the dessert, while the use of banana or applesauce keeps them moist and slightly healthier than traditional brownies. Whether I serve them chilled for a dense bite or at room temperature for a soft texture, they always deliver.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

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 teaspoon vanilla extract

1/4 cup melted coconut oil or butter

1/2 cup mashed ripe banana or unsweetened applesauce

1/3 cup dairy-free chocolate chips (optional)

For the Ricotta Mascarpone Swirl:

1/4 cup ricotta cheese

1/4 cup mascarpone cheese

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1 teaspoon espresso powder

Directions

I preheat the oven to 325°F (160°C) and grease an 8×8-inch baking dish or line it with parchment paper.

In a large mixing bowl, I stir together cocoa powder, flour, salt, and baking soda.

Then I add the coconut sugar, maple syrup, brewed espresso, melted coconut oil, vanilla, and mashed banana or applesauce, mixing until everything is fully combined.

If I’m using chocolate chips, I fold them into the batter.

In a small separate bowl, I whisk together all the swirl ingredients until smooth.

I pour the brownie batter into the prepared dish and smooth out the top.

Then I dollop spoonfuls of the ricotta mascarpone mixture over the batter and use a knife to swirl it gently.

I bake the brownies for 28–32 minutes, until a toothpick inserted in the center comes out with moist crumbs.

After baking, I let them cool completely before slicing. I find they taste best when chilled or at room temperature.

Servings and timing

Servings: 9 brownies

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Calories per serving: 195 kcal

Variations

I sometimes swap the ricotta for cream cheese if I want a tangier swirl.

For a gluten-free version, I use a 1:1 gluten-free baking flour blend.

If I want an extra fudgy texture, I reduce the baking time slightly.

I also like using honey instead of maple syrup for a different sweetness profile.

When I want more texture, I add chopped walnuts or hazelnuts to the batter.

Storage/Reheating

I store leftover brownies in an airtight container in the fridge for up to 5 days. If I want them to be extra fudgy, I eat them cold, straight from the fridge. For a softer bite, I let them sit at room temperature for about 15 minutes. They also freeze well—just wrap them individually and thaw overnight in the fridge before serving.

Related Recipes:

Espresso Chocolate Chip Cookies

FAQs

How strong is the espresso flavor in these brownies?

The espresso enhances the chocolate flavor more than it dominates. I find it provides a subtle coffee note rather than a strong espresso kick.

Can I make these brownies ahead of time?

Yes, I often bake them a day in advance and chill them overnight. They become even more flavorful and fudgy the next day.

Can I replace the banana or applesauce with eggs?

Yes, I can substitute the 1/2 cup of banana/applesauce with 2 large eggs for a richer, more traditional texture.

Are these brownies suitable for a gluten-free diet?

They can be! I just use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.

Can I skip the swirl and make just the espresso brownies?

Absolutely. If I want to keep it simple, I leave out the swirl and just bake the espresso brownie base—it’s still delicious.

Conclusion

These Espresso Mascarpone Ricotta Brownies are my go-to when I want something indulgent yet a little elevated. The combination of chocolate, coffee, and creamy swirl makes every bite feel special. Whether I’m serving guests or just treating myself, this recipe never disappoints.

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