Fudgy, rich brownies with ricotta, cinnamon, and crunchy toasted nuts for a delectable dessert twist.
# 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
→ Nuts
11 - 3/4 cup chopped walnuts or pecans, toasted
# Method:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt until well combined.
03 - In a large bowl, whisk the melted butter and granulated sugar until incorporated. Add eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
04 - Fold the ricotta cheese into the wet mixture until smooth and evenly blended.
05 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to retain fudgy texture.
06 - Fold the toasted nuts into the batter.
07 - Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 32 to 36 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
08 - Allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift from the pan, then cut into squares for serving.
