Save Cinnamon Nut Ricotta Brownies are my secret weapon when I want a dessert that feels both familiar and a little unexpected. This recipe transforms classic fudgy brownies by adding creamy ricotta for richness, warm cinnamon, and a crunch of toasted nuts. Every bite is decadent and memorable, making it perfect for sharing or whenever you crave something out of the ordinary.
I first made these for a fall bake sale and could not believe how many people raved about the cinnamon and creamy texture. Now I bake them for family movie nights and even as a holiday gift.
Ingredients
- All purpose flour: Supports brownie structure for soft chewy crumb. Choose a fresh unopened bag for best flavor
- Unsweetened cocoa powder: Delivers deeply chocolatey flavor. Dutch processed gives the darkest color and richest taste
- Ground cinnamon: Adds gentle warmth that pairs so well with chocolate. Use a freshly opened jar for max aroma
- Baking powder: Gives a slight lift so brownies have the perfect dense but not heavy bite
- Salt: Balances the sweetness. Use fine sea salt for even distribution
- Unsalted butter: Ensures richness. Melted for easier mixing. Use a good quality block for pure flavor
- Granulated sugar: Provides sweetness and helps create those classic shiny brownie tops
- Large eggs: Bind everything together and add tenderness. Room temperature eggs make mixing smoother
- Vanilla extract: Brings out chocolate and cinnamon notes. Pure extract is worth the splurge here
- Ricotta cheese: The secret to silky fudgy texture. Whole milk or part skim both work. Check for freshness and avoid watery brands
- Chopped walnuts or pecans: Toasted for depth and crunch. Choose nuts that smell sweet not old or stale
Instructions
- Prepare the Pan:
- Line an 8 inch square baking pan with parchment paper. Leave some overhang on the sides. This helps lift the brownies out cleanly once cooled
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour cocoa powder cinnamon baking powder and salt. Mixing these first prevents clumps and evenly distributes the cinnamon throughout
- Combine Butter and Sugar:
- In a large bowl whisk the melted butter and granulated sugar until fully combined. This step creates the base for the shiny brownie top and helps ensure a fudgy texture
- Add Eggs and Vanilla:
- Crack eggs in one at a time whisking thoroughly after each addition. Stir in the vanilla extract. This helps emulsify the batter for extra lushness
- Fold in Ricotta:
- Gently fold in the ricotta cheese with a spatula until the mixture looks creamy and there are no streaks. This brings moisture and a subtle tang
- Combine Wet and Dry:
- Add the dry flour mixture to the wet bowl. Stir gently with a spatula just until no streaks remain. Avoid over mixing to keep brownies tender
- Add the Nuts:
- Fold in the toasted nuts evenly. Distributing them now ensures every piece gets plenty of crunch
- Fill the Pan:
- Pour the batter into the lined pan and smooth the top with a spatula for even baking
- Bake:
- Place the pan in a preheated 350 degree oven. Bake for 32 to 36 minutes. Check at 32 minutes Insert a toothpick in the center. It should come out with a few moist crumbs not wet batter
- Cool and Slice:
- Let brownies cool completely in the pan set on a wire rack. Once cool lift the brownies out using the parchment handles and cut into twelve neat squares
Save Ricotta is my absolutely favorite twist in this recipe It keeps things unbelievably moist without heaviness and the creamy texture is what everyone talks about Whenever I make these with my kids we have a tradition of licking the bowl and guessing which nut has the best crunch
Storage Tips
Brownies will keep fresh for up to four days in an airtight container at room temperature You can also refrigerate for an extra day or two but let brownies sit at room temp before serving for best texture If freezing wrap portions tightly in plastic then place in a freezer bag
Ingredient Substitutions
No walnuts or pecans Try chopped hazelnuts or even toasted almonds For a nut free brownie use chocolate chips instead You can swap part skim ricotta for whole milk but avoid fat free as it can make brownies less tender Gluten free all purpose flour blends also work well Just be mindful of texture differences
Serving Suggestions
Serve slightly warm with a scoop of vanilla or cinnamon ice cream For a pretty finish dust with powdered sugar or drizzle with warm chocolate sauce For a fall brunch I love pairing these with strong coffee and a touch of whipped cream
Cultural Backdrop
Brownies are a classic American dessert but the addition of ricotta and cinnamon brings in some delicious Italian inspiration Ricotta is traditionally used in Italian cakes for its moisture and delicate flavor combining it with brownies creates a cross cultural dessert everyone loves
Seasonal Adaptations
For winter try a pinch of nutmeg or ground cardamom Spring and summer versions work with pistachios or fresh strawberries on the side In autumn serve with poached pears and a touch of caramel sauce Helpful notes Use parchment paper for easy removal and perfect slices Always toast nuts lightly to bring out their full flavor before mixing in Resist over mixing to keep the texture perfectly fudgy
Success Stories
These brownies get rave reviews from everyone who tries them especially at potlucks and bake sales Even picky eaters are wowed by the cinnamon chocolate combo My cousin once requested a batch just for her birthday cake Brownies really do bring people together and this version is always a conversation starter
Freezer Meal Conversion
Completely cool baked brownies before slicing Wrap squares well in plastic or foil and seal in a freezer bag They defrost overnight in the fridge or at room temp The flavor is just as rich and fudgy even after a month in the freezer so stock up for emergency dessert needs
Save Try these cinnamon nut ricotta brownies as a twist on tradition and watch them disappear in minutes. Every batch is pure comfort and a little bit bakery magic.
Recipe Guide
- → Can I substitute the nuts?
Yes, try hazelnuts, almonds, or omit nuts for a nut-free version. Toasting enhances flavor regardless of nut choice.
- → What type of ricotta works best?
Whole milk ricotta gives the richest texture, but part-skim is a lighter option without compromising creaminess.
- → How do I know when they're done baking?
Insert a toothpick; a few moist crumbs (not wet batter) mean they're ready. Avoid overbaking to keep brownies fudgy.
- → Can these brownies be frozen?
Yes, once cooled and cut, wrap tightly and freeze for up to two months. Thaw at room temperature before serving.
- → What is the best way to serve them?
Serve as squares with vanilla ice cream, or sprinkle powdered sugar for extra flavor and presentation.
- → Are these brownies suitable for vegetarians?
Yes, they contain dairy and eggs but no meat products, making them suitable for a vegetarian diet.