Extra Fudgy Ricotta Brownies

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Ah! Love these brownies! They look and sound amazing. I’m with you on the not too sweet front. When I first became a pastry chef I developed quite a keen taste and tolerance for sugar, but now that I’m a lot more well rounded the aim is to try and use less sugar and still have it taste stunning. Well… you did it! Gorgeous recipe!

Extra Fudgy Ricotta Brownies

Filled with better for you ingredients, like dark chocolate, real maple syrup (in place of processed sugar), and almond flour, these brownies are made in one bowl, quick, easy, simple and delicious.

prep time 15 minutes
cook time 30 minutes
total time 45 minutes
servings 16 brownies
calories 204 kcal

4 ounces dark chocolate, chopped
1 cup whole milk ricotta cheese
1/2 cup real maple syrup
2 teaspoons instant coffee (optional)
2 teaspoons vanilla extract
2 eggs
1/2 cup cocoa powder
1/2 cup almond meal/flour
1/4 teaspoon kosher salt

1/3 cup real maple syrup
1/4 cup coconut oil
2 ounces dark chocolate, chopped
1/3 cup cocoa powder
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  1. Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
  2. Heat 2 ounces dark chocolate in the microwave until melted and smooth. Stir in the ricotta, eggs, maple syrup, instant coffee, and vanilla until completely smooth and no clumps remain. Add the cocoa powder, almond meal, and salt. Stir until just combined. Stir in the remaining 2 ounces of chopped dark chocolate.
  3. get full instructions @ halfbakedharvest.com

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