Save Cinnamon Nut Ricotta Brownies are my go-to dessert when I want something familiar but with a special twist. The combination of fudgy chocolate, creamy ricotta, spicy cinnamon, and toasted nuts makes each bite a little celebration. These brownies look impressive and taste even better, yet they come together quickly with simple pantry ingredients.
I first made these for a potluck, and not a crumb was left. The cinnamon got compliments for adding warmth while the ricotta kept them so moist people asked for the secret.
Ingredients
- All purpose flour: gives structure without making brownies tough. Look for freshly milled for best flavor
- Unsweetened cocoa powder: delivers deep chocolate taste. Choose a high quality Dutch process version if possible
- Ground cinnamon: brings a warm note that sets these apart. Saigon or Ceylon cinnamon will have the most aromatic punch
- Baking powder: gives a gentle lift so the brownies are not too dense
- Salt: sharpens the chocolate flavor. Fine sea salt dissolves more evenly
- Unsalted butter: adds richness and keeps the crumb tender. Make sure it is completely melted and cooled for the best mix
- Granulated sugar: sweetens and gives that papery brownie crust
- Eggs: bind everything together and ensure a moist chew
- Vanilla extract: rounds out flavors for a bakery-style treat. Pure vanilla makes a difference
- Ricotta cheese: makes the brownies super moist with a slight tang. Whole milk ricotta is extra creamy
- Chopped walnuts or pecans: provide crunch and a nutty flavor. Toast first to maximize their taste and aroma
Instructions
- Preheat and prepare the pan:
- Set your oven to 350°F and line an 8-inch square pan with parchment paper. Leave some overhang so you can easily lift the brownies out after baking
- Mix the dry ingredients:
- In a medium bowl, whisk flour, cocoa powder, cinnamon, baking powder, and salt together until everything is evenly blended. This prevents lumps in your batter and ensures the cinnamon is spread throughout
- Combine the wet ingredients:
- Use a large bowl to whisk melted and cooled butter with the sugar until blended and glossy. Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract
- Fold in ricotta:
- Add the ricotta cheese to the wet mixture. Gently fold it in until the batter looks smooth and creamy with no large streaks
- Incorporate dry into wet:
- Pour the dry mix into the wet ingredient bowl. Use a spatula to fold just until no visible flour remains. Take care not to overmix so your brownies turn out soft
- Add toasted nuts:
- Fold in the toasted nuts evenly so each brownie gets some crunch. You will notice a rich nutty aroma
- Pour and smooth the batter:
- Spoon the batter into your prepared pan and use a spatula to smooth the surface. This helps the brownies bake evenly
- Bake:
- Slide the pan into the oven and bake for about 32 to 36 minutes. When a toothpick comes out with a few moist crumbs attached it is ready. Do not wait for a totally clean toothpick or the brownies could turn dry
- Cool and cut:
- Let the brownies cool fully in the pan. Once cool, use the parchment overhang to lift them out and cut into 12 neat squares
Save There is something special about biting into the crunchy toasted nuts hidden in every square. My daughter loves swirling a little extra cinnamon on top before baking so every piece has her signature touch
Storage Tips
Store leftover brownies in an airtight container at room temperature for up to four days. If you like them extra fudgy place them in the fridge overnight and enjoy chilled squares the next day. For longer storage freeze cut brownies separately in a sealed bag and thaw at room temperature
Ingredient Substitutions
Try swapping walnuts for pecans or hazelnuts for a different character. If you are dairy free use a thick plant based yogurt instead of ricotta and vegan butter. For gluten free brownies substitute all purpose flour with a cup for cup gluten free blend
Serving Suggestions
Serve these brownies plain or dusted with powdered sugar for an old fashioned touch. A scoop of vanilla ice cream on warm brownies is classic comfort. You can also drizzle with melted chocolate or top with fresh berries for a party tray
Cultural Context
Brownies are pure American comfort food. Adding cinnamon and ricotta gives a nod to Italian and Mexican flavors while keeping the heart of the classic recipe. The use of dairy and nuts is inspired by old world desserts that favor richness and texture
Seasonal Adaptations
In fall add a tiny pinch of nutmeg along with cinnamon for warmth. In spring swirl raspberry preserves into the batter before baking. During winter top brownies with a sprinkle of crushed peppermint for holiday flair
Save Slice brownies and wrap individually for easy freezing or gifting. Even last minute guests feel spoiled when handed a square studded with toasted nuts.
Recipe Guide
- → How does ricotta affect brownie texture?
Ricotta imparts added moisture and creaminess, resulting in a fudgier, softer bar with a tender crumb.
- → Can I use different nuts?
Yes! Walnuts, pecans, or hazelnuts work well—simply toast before folding in for extra flavor and crunch.
- → Is it necessary to use parchment paper?
Parchment paper helps with easy removal and ensures your brownies don't stick to the pan.
- → Can these brownies be made ahead?
Absolutely; they keep well in an airtight container for up to four days at room temperature.
- → How do I know brownies are done?
Insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter.
- → Are these suitable for a vegetarian diet?
Yes, all ingredients are vegetarian-friendly, making them great for meatless diets.