Description
Rich, fudgy brownies swirled with a creamy espresso-cheese mixture for the ultimate dessert upgrade.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mascarpone cheese
- 1 cup ricotta cheese
- 1/4 cup brewed espresso (cooled)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper.
- Melt butter and whisk in sugar until glossy. Add eggs one at a time, then vanilla.
- In a separate bowl, mix flour, cocoa powder, baking powder, and salt. Fold into wet mixture.
- Combine mascarpone, ricotta, and cooled espresso in a bowl until smooth.
- Spread half the brownie batter in the pan, layer cheese mixture, top with remaining batter, and swirl with a knife.
- Sprinkle chocolate chips on top (optional).
- Bake for 30–35 minutes, until a toothpick comes out with moist crumbs.
- Let cool in the pan, then slice and serve.
Notes
Let the mascarpone and ricotta come to room temperature before mixing to avoid clumps. These brownies store well in an airtight container for 3–4 days or can be frozen for up to a month.