Cinnamon Nut Ricotta Brownies (Print Version)
Rich chocolate squares with creamy ricotta, cinnamon, and toasted nuts, perfect for a flavorful indulgence.
# What You'll Need:
→ Dry Ingredients
01 - 3/4 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 3/4 cup ricotta cheese (whole milk or part-skim)
→ Nuts
11 - 3/4 cup chopped walnuts or pecans, toasted
# Steps to Follow:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring an overhang for easy removal.
02 - Add flour, cocoa powder, cinnamon, baking powder, and salt to a medium bowl and whisk until evenly blended.
03 - In a large mixing bowl, whisk melted butter and sugar until combined. Add eggs individually, whisking after each addition. Stir in vanilla extract.
04 - Fold ricotta cheese into the wet mixture until smooth and fully incorporated.
05 - Add dry ingredients to wet ingredients and gently stir just until integrated; avoid overmixing.
06 - Fold toasted walnuts or pecans into the batter evenly.
07 - Pour batter into prepared pan and smooth the surface using a spatula.
08 - Bake for 32 to 36 minutes, or until a toothpick inserted in the center yields a few moist crumbs.
09 - Allow brownies to cool completely in the pan on a wire rack. Use parchment paper overhang to lift out and cut into squares.
# Additional Tips::
01 -
- Creamy ricotta adds extra moisture and richness to every bite
- Toasted nuts and cinnamon make this a unique dessert for any gathering
02 -
- Brownies keep well in an airtight container for up to 4 days
- You can switch walnuts for hazelnuts or add nutmeg for extra flavor
03 -
- Fold the ricotta gently to avoid overmixing, which keeps brownies fudgy
- Toast nuts before adding for deeper flavor and extra crunch