Gluten-Free Coffee Brownie With Ricotta Swirl

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The very best Coffee Brownies with Ricotta Swirl. Coffee and chocolate brownie batter for the ultimate gluten-free coffee brownies. Lightly sweetened ricotta cheese with a hint of orange zest and mini chocolate chips swirled throughout the brownie batter before baking to perfection.

 

2 brownie squares on a plate with 2 mugs in the background

 

two desserts in one coffee brownie,

Everything about this coffee brownie is so GOOD! Each bite is filled with rich coffee pudding-like brownies and a light cannoli-style ricotta swirl with extra chocolate. The best of both desserts is made into one gluten-free brownie.

These gluten-free coffee brownies are a little more creative and extra special. They are melt in your mouth deliciousness.

Enjoy them warm, or let them cool and serve them chilled. This gluten-free dessert also packages well for gifting this holiday season.

 

gluten-free brownies on a green platter

 

 

It’s officially holiday season!

November is officially the holiday season, and as far as desserts, anything goes. But, of course, indulging in rich, decadent desserts during holidays makes them extra special.

The coffee brownies with ricotta swirl are simple to make and guaranteed to be a hit.

Here are the details!

Starting with the ricotta swirl,

The ricotta swirl makes this coffee brownie extraordinary, yet it is so simple to make.

 

ricotta, chocolate chips, orange zest, sugar and coffee in a bowl

 

Grab a bowl and combine ricotta cheese, egg white, coffee, orange zest, only a little sugar and mini chocolate chips. That’s it!

Next, make the coffee brownie batter,

 

coffee brownie batter in a bowl with spatula

 

Using a large bowl and electric mixer, beat the sugar with warm coffee. Then add remaining wet ingredients and mix to combine.

The dry ingredients,

I like to whisk the dry ingredients before I add them to the wet mixture. However, you don’t have to whisk them first. Instead, while the mixer is running, add the dry ingredients until just combined. The brownie batter is now ready.

 

brownie batter with ricotta swirls in a square pan

 

Pour the batter into a 9-inch square baking pan, then dollop the ricotta mixture over the batter. To make the swirl use a knife and swirl it through the batter. Do not mix it, just do big swirls and bake.

 

baked brownie with ricotta swirl in a square pan

 

What I love most about this coffee brownie with ricotta swirl!

The mini chocolate chips melted in the ricotta cheese. The orange zest compliments the chocolate. And if you are using alcohol, the brownie becomes an extra special treat. 

 

brownie on a plate with a bite out of it

 

 

 

Warm or cold brownie?

I like my brownies chilled because they remind me of a delicious pudding-like dessert. Although serving them warm and a little goey is also super yummy. 

Are you looking for other Holliday sweets? Here are my favourites.

Gluten-Free Baked Pumpkin Mousse Cake

Gluten-Free Boston Cream Pie Recipe

Gluten-Free Cream Puffs Recipe

Gluten-Free Amaretto Cannoli Cake Recipe

Ingredients

  • 1 large egg white, whisked
  • 1 1/4 cup ricotta cheese
  • 1 Tbsp. Strong coffee 
  • 2 tsp. Grated orange zest
  • 1/4 cup coconut or granulated sugar
  • 1/2 cup GF mini chocolate chips
  • BATTER
  • 1/2 cup lukewarm strong coffee (110 F)
  • 1 cup coconut or granulated sugar
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp. GF rum or 2 tsp. Pure vanilla extract
  • 1/4 cup orange juice
  • 2 large eggs plus 1 egg yolk
  • 1/2 cup almond flour
  • 1/2 cup pure cocoa powder
  • 2 tsp. GF baking powder
  • 3/4 tsp. Sea salt
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    Instructions

  • Preheat oven to 350 F and line a 9x9-inch square baking pan with parchment paper
  • In a medium bowl, combine egg whites, ricotta cheese, 1 tablespoon coffee, orange zest and sugar. Stir in chocolate chips and set aside
  • BATTER
  • Using an electric mixer, beat coffee, sugar, and olive oil in a large bowl until the sugar has dissolved. Add rum/vanilla, orange juice and eggs and beat until just combined
  • In a separate bowl, whisk together flours, cocoa powder, baking powder and salt. Add dry ingredients 1/3 at a time to the egg mixture and mix until combined
  • Transfer batter to a prepared baking pan lined with parchment paper. Dollop ricotta mixture on top of the batter, and using a knife, swirl the ricotta through the batter
  • Bake for 40 - 45 minutes until a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack. Store leftovers in the fridge
  • Leave a Comment

    2 Responses to Gluten-Free Coffee Brownie With Ricotta Swirl

    • John November 21, 2021

      These brownies look soo good!!!

      • Kristina November 22, 2021

        thank you John

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