These Wednesdays when we do ratio rally reveals easily makes the first week of the month my favorite week ever. Every single rally offers up a new delicious array of inspiration from all the participants – and I look forward to these events not just for the chance to learn and play with new recipes, but also to enjoy all of the fabulousness that everyone else creates. And this month I am sure is no exception, as we got an extra tasty challenge – brownies!!
This challenge was hosted by the wonderful Mary Fran of Frannycakes. Honestly, I did not do much recipe development this time as a little over a year ago I had the serendipitous pleasure of stumbling across an ingredient combination that my husband and I absolutely loved – a very dense, chewy, almost like a fudgey cookie – a dark chocolate brownie based off of nut meal and cocoa. Since it has become our go-to recipe for all things brownie, all I had to do was convert the ingredients to units of weight and have fun
Sometimes it’s nice just having a challenge that I can relax about and enjoy. Frankly, I’ve been a bit overwhelmed lately by all that goes into figuring out how to have a baby abroad and manage well, what will become an everlasting change to our lives. The daily yoga routine, or “goosfrabah time” as my husband calls it, has been a lifesaver on both my mental and physical stress, though I still can’t help but wonder how we will manage when we are thousands of miles away from both our families as we start to figure out how this whole parenting thing is going to work. And it is coming up rather quickly! My mind has been a little distracted I guess, and not in a place to think about developing recipes. I was very happy to have the chance to make these brownies again, and decided to dress them up a bit by garnishing them with some no-bake ricotta cheesecake cream. I think the cheesecake cream was a nice balance to the rich dense brownie – in fact, I need to find more excuses to make it
So what was my ratio? It doesn’t seem there is a standard ratio for brownies as it all depends on if you like them fudgey or cakey. If I round a bit, my measurements end up looking like:
1 eggs : 2.5 sugar: 1.5 chocolate : 1 butter : 1 nut meal
I have no idea how that compares to other brownie recipes, but it seems to work for me
Jenn Cuisine

Adapted from Karina of the Gluten Free Goddess who adapted from her reader Clare.
Prep Time: 15 minutes
Total Time: 1 hr + chilling time
Ingredients:
For the brownies:
- 100 g (about 2) eggs
- 250 g (1 cup) sugar (I used turbinado)
- 150 g 77% dark chocolate, broken into pieces
- 113 g (1 stick) butter, cubed
- scraped seeds from 1/2 vanilla bean
- 100g (about 3/4 cup) nut meal (hazelnut or almond works well)
- 30 g (about 1/4 cup) cocoa powder
- 1/2 tsp. salt
- 1/2 tsp. baking powder
For the no-bake ricotta cheesecake cream (this makes way more than you would need to garnish the brownies with):
- 60 mL (1/4 cup) heavy cream
- 200 g (6 oz) cream cheese
- 250 g (1/2 lb.) ricotta cheese
- 50g (about 1 cup) powdered or icing sugar
Directions:
For the brownies:
1. Preheat oven to 180C (350F). Beat the eggs until foamy, and then gradually add in the sugar and keep beating until you have a consistent texture.
2. Combine chocolate and butter and vanilla in a small saucepan and on med-low gradually heat, stirring often, until all is melted and smooth. Remove from heat. Add chocolate to the eggs, a little at a time at a time until all is incorporated.
3. In a separate bowl, combine the dry ingredients together.
4. Add the dry ingredients to the wet, stirring until the batter is smooth and free of lumps. Pour into a greased/parchment lined pan. This time I used an 8″ springform pan because that’s what I had.
5. Bake about 30-35 minutes depending on the pan you used and the depth of the batter in the pan. If it passes the “clean knife test”, it’s ready.
6. Let cool about 1 hr before cutting if you want pretty cut brownies, but I won’t judge if you just dig in with a spoon and eat it hot fresh out of the oven.
For the no-bake ricotta cream:
1. Beat the heavy cream in a bowl (hand mixer, stand mixer, or just a plain old fashioned whisk) until stiff peaks form.
2. In a separate bowl, beat the cream cheese until softened and a bit more workable. Whisk in the ricotta and then add in the sugar, mixing until it is all smooth and consistent.
3. Gently the cheese into the whipped cream. To garnish the brownies, fill a piping bag and pipe onto cut & cooled brownies (I didn’t bother even using a tip).

Go check out all of the rest of the great looking brownies this month!
Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela’s Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty’s Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S’More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life Mint made Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies
This post is also linked to Gluten Free Wednesdays






{ 61 comments… read them below or add one }
Gorgeous brownies! So moist and tempting.
Cheers,
Rosa
Thanks Rosa!
Oh, splendid!
I absolutely love the combination of chocolate and nuts, especially almonds. When I was young, my Mom baked a moist chocolate cake that contained eggs, sugar, butter, ground almonds and chapelure, aka super fine bread crumbs. I loved it.
Do you think I could drastically lessen the sugar in your recipe?
Thanks so much Flo! And yes I think you could cut way back on the sugar and it would still be fine – I like sweet brownies
These look WONDERFUL, and I think I will be trying them out very soon. I love brownies with nut meal, and yours look lovely
Thanks!!
These brownies look wonderful, and I am quite sure you two will be great parents…stop worrying
Aww thanks Winnie!
That’s one beautiful looking brownie. I’m off to check the other participants’ creations.
Oh thanks Ben!!
They look beautiful – rich and moist. I’d happily try one of those!
Thanks so much Caleigh!
These sound and look amazing! I love the chocolate with hazelnuts, topped with that creamy topping…. yum!
Thanks Erin
Oh. My. Look at the top on that brownie – and the gooey chocolate in the center. So delicious, Jenn! And no-bake ricotta cheesecake cream? I’ve never had it but I AM making it! I’m so happy and excited for you and precious bundle that will soon be in your lives. Prayers and best wishes continue for you and that precious baby, and all the transition involved. You’ll be a great mom!
Thanks! Honestly I had never had a no-bake ricotta cheesecake cream before either, it just sounded like a good combination of flavors to me
These sound devine! I love the idea of no-bake cheesecake cream. The perfect way to have your cheesecake fix without the wait!
Thank you!
Your brownies look so rich and moist! The topping sounds divine and makes me wish I could still eat dairy…
Congratulations on your new little one!! When are you due?
Blessings, ~Mrs. R
Thanks so much! Due in about 2 months
brownies and a baby?! you go girl! you and the hubby are going to make terrific parents.
these look bangin’ and delish and all things jenn cuisine, and i hope you won’t be stressed enough to keep you from doing this upcoming GFRR.
aww thanks so much! Yes I definitely hope to still continue GFRR when the baby arrives
I’m drooling … these are definitely going on my list to make soon, but I’ve got hot cross buns to figure out first! Just thinking what else that cream would go with too!!
Oooh enjoy the hot cross buns, sounds great!!
Gorgeous as usual…you will be a great mom…we learn how to adapt and adjust–and forget just enough to do it again if possible!
Thanks Karen!!
Stunning photos, as usual!
And the brownies sound pretty out of this world too! I might come and camp out in your kitchen just so I can get some of these
Thanks – and thanks so much for hosting!!
That brownie looks heavenly, especially with that dollop of whipped cream on top.
Thank you
Beautiful brownies! Lovely photo.
I agree with Karen – when a new baby comes, everyone seems to naturally falls into a new rhythm. It doesn’t seem possible now, but later on you will look back and realize it just sort of happens.
Congratulations!
aww thanks!!
Hi Jenn:
These look totally awesome.
They look so fudgy and moist!
Could I substitute milk chocolate for the dark?
Would it work?
Dark chocolate unfortunately gives me migraines.
Thanks for sharing.
Charlie
Thanks Charlie! Sure, go ahead and use whatever chocolate you like best
A BABY???? Yay! Congrats, Jenn!
Your brownies sound wonderful. (And your technique is very similar to mine!) I love how rich and nutty they look. And the ricotta cheesecake cream sounds SO good. I’m imagining all sorts of things to pair it with – fresh fruit, crisp cookies (like a deconstructed cannoli!), a drizzle of dark ganache . . . so many possibilities! Thanks for the inspiration!
Thanks so much Tara! And yes, after I made this I used the ricotta cream with everything – really really great with fresh berries and some chocolate chips mixed in
i love that you made these grain-free… they look divine and oh so fudge-y. congrats on the baby… what a time of joy! just rest and enjoy those little kicks… and know it’ll all work out just fine.
Thanks Gretchen
These sound awesome, Jenn! And the no-bake ricotta topping is such a nice change of pace from whipped cream – definitely dressed up.
So excited for all the changes that are happening in your life. Wishing you and your husband all the best and then some. Thank you, as always, for sharing.
Thanks Jonathan!!
Congratulations on the baby! I feel like I’ve gotten to know you through your blog enough to know that you will be a great mom, and will have no trouble figuring out the parenting thing. Especially since this baby can look forward to all your delicious meals.
Oh yes, and these brownies certainly fit into that category. The ricotta looks perfect and I’m sure has just the right amount of tang to complement the dark chocolate.
Aww thanks so much Charissa!
I always get excited about finding a gluten free brownie recipe, especially if they’re fudgy.
aww thanks!! yeah fudgey brownies are my favorite
Thank you for this recipe! I can’t wait to make these for my family!
Hope you enjoy it!
Oh WOW, these look incredible!!! I’m going to pin now!
Scratch that, looks like you have your site set up so that no one can pin.
Will print instead.
hehe thanks! I may reactivate pinning in the future, we’ll see
I didn’t even realize you could turn it off but as a fellow blogger I can totally understand why you would want to turn it off. I have quite the love/hate relationship with Pinterest!
Wow, this looks delicious. And so cool you have a tasty recipe with changing a bit from the ordinary ingredients.
Thank you !!
mmm..so chocolaty & gluten free..I must try ASAP! You guys will be wonderful parents..no worries!
Thanks so much Sara!
Mmmm what perfect brownies! Perfect texture, gooiness… love these. I will try these!
Thanks Jamie
Incredible brownies Jenn. I wish I had one in front of me right now! Love the ricotta cream too. Yum!
Thanks Heather!
I am behind on stopping by and enjoying your lovely blog. I love making homemade brownies, I need to make them with almond flour now, YUM! Hugs, Terra
Aww thanks Terra!
Wow, these brownies look deeeelish! Love the nut flour in there.
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