Buttery, bold, and beautifully marbled—these blondies blend creamy ricotta and espresso for a decadent, melt-in-your-mouth treat.
Before we even talk flavor, can we just take a moment to appreciate how incredible your kitchen is going to smell while these bake? That cozy aroma of butter, brown sugar, and espresso curling through the air—it’s the kind of scent that brings everyone wandering in to ask, “What’s in the oven?”
Thank you for being here and sharing your love for warm, small-batch bakes that feed the soul. These One-Bowl Espresso Ricotta Swirl Blondies are a beautiful twist on the classic blondie—elegant enough for a dinner party, simple enough for a weekday pick-me-up.
And if this sounds like your kind of baking magic, subscribe here to get more one-bowl wonders and cozy dessert ideas straight to your inbox.
☕ What Makes These Blondies So Special?
The Recipe at a Glance
These blondies are rich, soft, and perfectly chewy, made with melted butter for that deep, caramelized flavor. The ricotta-espresso swirl adds a creamy texture and bold espresso kick that balances the sweetness just right. One bowl. No mixer. Big payoff.
Taste & Texture
Imagine the warmth of brown sugar and butter, layered with delicate notes of espresso and the slight tang of ricotta. The edges are golden and crisp, the center is fudgy but structured, and those little swirls? They melt right on your tongue.
💛 Why You’ll Love This Recipe
- No mixer needed—just a whisk and a bowl
- Swirled for style and flavor—a guaranteed crowd-pleaser
- Moist and chewy thanks to ricotta and melted butter
- Espresso flavor without being overpowering
- Freezer-friendly (if they last that long!)
🧾 Ingredients
Here’s everything you’ll need to whip up a batch:
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup ricotta cheese
- 2 tbsp espresso or strong brewed coffee
- 1/4 cup chocolate chips (optional but delightful)
🛠 Tools You’ll Need
- Large mixing bowl
- Small bowl (for ricotta swirl)
- 9×9-inch baking pan
- Whisk and rubber spatula
- Knife or skewer (for swirling)
- Measuring cups and spoons
🔄 Add-Ins & Variations
Make these your own with a few fun twists:
- Add nuts: Chopped walnuts or pecans for crunch
- Espresso powder: Use 1–2 tsp mixed with a splash of water if you don’t have brewed coffee
- Change the chips: Try white chocolate, dark chocolate, or toffee bits
- Add cinnamon: A pinch in the batter brings cozy vibes
👩🍳 How to Make Espresso Ricotta Swirl Blondies
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla extract, whisking until the mixture is glossy and well blended.
3. Add the Dry Ingredients
In a separate bowl, combine the flour, baking powder, and salt. Gradually stir into the wet mixture until just combined—don’t overmix!
4. Make the Ricotta Swirl
In a small bowl, stir together the ricotta cheese and espresso or coffee until smooth and creamy.
5. Assemble
Spread half of the blondie batter into the pan.
Dollop the ricotta mixture evenly over the top.
Add the remaining blondie batter in spoonfuls.
Use a knife or skewer to gently swirl the layers together—don’t overdo it!
6. Optional: Add Chocolate Chips
Sprinkle chocolate chips on top if using.
7. Bake
Bake for 25–30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
8. Cool & Slice
Let cool in the pan before slicing into squares. The hardest part? Waiting!
🍽 What to Serve With These Blondies
These blondies are perfect on their own but pair beautifully with:
- A latte or cup of black coffee ☕
- A scoop of vanilla ice cream for dessert
- Fresh berries or a drizzle of caramel
- A dollop of whipped cream for a soft finish
🔐 Storage Tips
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: For longer freshness, refrigerate for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temp before serving.
FAQs 🙋♀️
Can I use instant espresso powder instead of brewed coffee?
Yes! Mix 1–2 tsp with a tablespoon of hot water and use that in the swirl.
Can I substitute ricotta with cream cheese?
You can, but the texture will be richer and slightly tangier—more cheesecake-like.
What’s the best way to swirl the layers?
Use a butter knife or toothpick and make big figure-eight motions for that marbled look.
Are these overly sweet?
Not at all! The espresso balances out the sweetness for a rich, mature flavor.
Final Thoughts ☕💛
These Espresso Ricotta Swirl Blondies are the definition of small-batch bliss. Buttery and comforting with a grown-up twist, they’re the kind of treat that turns an ordinary day into something special. Whether you’re baking for guests or just treating yourself, one bite and you’ll know—this recipe is a keeper.
So preheat that oven, swirl with love, and get ready to wow your taste buds. 🧁✨
More One-Bowl Bakes You’ll Love:
- Brown Butter Chocolate Chip Blondies
- Lemon Ricotta Bars
- Maple Walnut Snack Cake
Show Us Your Swirls! 📸
Did you bake these blondies? Tag your photos on Pinterest or leave a review below—I’d love to see your creations and how you made them your own!
Here’s to sweet swirls, warm kitchens, and recipes worth repeating. 💕
Espresso Ricotta Swirl Blondies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, whisking until the mixture is glossy and well blended.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually stir into the wet mixture until just combined—don't overmix!
- In a small bowl, stir together the ricotta cheese and espresso or coffee until smooth and creamy.
- Spread half of the blondie batter into the pan.
- Dollop the ricotta mixture evenly over the top.
- Add the remaining blondie batter in spoonfuls.
- Use a knife or skewer to gently swirl the layers together—don’t overdo it!
- Optional: Sprinkle chocolate chips on top if using.
- Bake for 25–30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Let cool in the pan before slicing into squares. The hardest part? Waiting!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Espresso Ricotta Swirl Blondies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until glossy and well blended.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually stir this mixture into the wet ingredients until just combined—avoid overmixing.
- In a small bowl, stir together the ricotta cheese and espresso or coffee until smooth and creamy.
- Spread half of the blondie batter into the prepared pan. Dollop the ricotta mixture evenly over the top, then add the remaining batter in spoonfuls. Use a knife or skewer to gently swirl the layers together—don’t overmix!
- If using, sprinkle chocolate chips on top. Bake for 25–30 minutes, until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Let cool in the pan before slicing into squares. Enjoy!
