Save to Pinterest Rich, fudgy brownies enhanced with creamy ricotta cheese, aromatic cinnamon, and crunchy toasted nuts for an irresistible twist on a classic treat.
I first made these brownies after searching for new ways to use ricotta cheese in desserts. The combination of chocolate and cinnamon instantly won my family over, especially with the crunch of toasted nuts. Now, they request this treat for birthdays and gatherings.
Ingredients
- All-purpose flour: 3/4 cup (95 g)
- Unsweetened cocoa powder: 1/2 cup (50 g)
- Ground cinnamon: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter (melted and cooled): 1/2 cup (115 g)
- Granulated sugar: 1 cup (200 g)
- Large eggs: 2
- Vanilla extract: 1 tsp
- Ricotta cheese (whole milk or part-skim): 3/4 cup (180 g)
- Chopped walnuts or pecans (toasted): 3/4 cup (90 g)
Instructions
- Prep the pan:
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt.
- Mix wet ingredients:
- In a large mixing bowl, whisk the melted butter and sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Incorporate ricotta:
- Fold in the ricotta cheese until smooth and evenly incorporated.
- Combine mixtures:
- Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
- Add nuts:
- Fold in the toasted nuts.
- Bake brownies:
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 32–36 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve:
- Cool completely in the pan on a wire rack. Lift brownies from the pan using the parchment overhang, then cut into squares.
Save to Pinterest The first batch disappeared within hours, with everyone reaching for seconds. Now my kids love helping sprinkle nuts on top before baking, making it a fun family tradition.
Required Tools
8-inch (20 cm) square baking pan, mixing bowls, whisk and spatula, parchment paper, measuring cups and spoons
Allergen Information
Contains dairy (butter, ricotta cheese), eggs, gluten (flour), and tree nuts (walnuts or pecans). Always check individual product labels for allergens if unsure.
Nutritional Information (per serving)
Calories: 235, Total Fat: 13 g, Carbohydrates: 25 g, Protein: 5 g
Save to Pinterest Enjoy these brownies fresh or store them for an easy dessert throughout the week. Cinnamon and ricotta make this a standout treat for all occasions.
Common Recipe Questions
- → Can I use a different type of nut?
Yes, hazelnuts or almonds work well. Toasting enhances flavor and texture in each bite.
- → How do I know when brownies are done?
Check with a toothpick—if moist crumbs stick (not wet batter), they're ready to cool and slice.
- → Is ricotta cheese essential?
Ricotta creates extra moisture and creaminess, but mascarpone can be substituted for a richer result.
- → How should brownies be stored?
Keep in an airtight container at room temperature for up to 4 days to retain freshness and texture.
- → Can these brownies be made gluten-free?
Yes, swap all-purpose flour with a gluten-free blend for similar flavor and structure.
- → What pairs well as a topping?
Try vanilla ice cream, whipped cream, or a dusting of powdered sugar for added indulgence.