The Ratio Rally Makes Brownies!

by Jenn on April 4, 2012

in Desserts,GF Ratio Rally,Gluten Free

GF Ricotta Cheesecake Brownie

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 :)

GF Ricotta Cheesecake Brownie



Grain Free Dark Chocolate Brownies with No Bake Ricotta Cheesecake Cream

Adapted from Karina of the Gluten Free Goddess who adapted from her reader Clare.
Prep Time: 15 minutes
Total Time: 1 hr + chilling time

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


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


Rosa April 4, 2012 at 10:17 am

Gorgeous brownies! So moist and tempting.



Jenn April 4, 2012 at 7:22 pm

Thanks Rosa!

Flo Makanai April 4, 2012 at 1:33 pm

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?

Jenn April 4, 2012 at 7:41 pm

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 :)

Claire April 4, 2012 at 1:49 pm

These look WONDERFUL, and I think I will be trying them out very soon. I love brownies with nut meal, and yours look lovely :)

Jenn April 4, 2012 at 7:43 pm


Winnie April 4, 2012 at 3:15 pm

These brownies look wonderful, and I am quite sure you two will be great parents…stop worrying :)

Jenn April 4, 2012 at 7:43 pm

Aww thanks Winnie!

Ben April 4, 2012 at 3:48 pm

That’s one beautiful looking brownie. I’m off to check the other participants’ creations.

Jenn April 4, 2012 at 7:43 pm

Oh thanks Ben!!

Caleigh April 4, 2012 at 3:58 pm

They look beautiful – rich and moist. I’d happily try one of those!

Jenn April 4, 2012 at 7:44 pm

Thanks so much Caleigh!

Erin Swing April 4, 2012 at 3:59 pm

These sound and look amazing! I love the chocolate with hazelnuts, topped with that creamy topping…. yum!

Jenn April 4, 2012 at 7:44 pm

Thanks Erin :)

Caneel April 4, 2012 at 5:46 pm

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! :)

Jenn April 4, 2012 at 7:45 pm

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 :)

Lynsey April 4, 2012 at 6:11 pm

These sound devine! I love the idea of no-bake cheesecake cream. The perfect way to have your cheesecake fix without the wait!

Jenn April 4, 2012 at 7:45 pm

Thank you!

~Mrs. R April 4, 2012 at 7:19 pm

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

Jenn April 4, 2012 at 7:45 pm

Thanks so much! Due in about 2 months :)

Morri April 4, 2012 at 7:27 pm

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. :)

Jenn April 4, 2012 at 7:46 pm

aww thanks so much! Yes I definitely hope to still continue GFRR when the baby arrives :)

Fiona April 4, 2012 at 9:34 pm

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!!

Jenn April 4, 2012 at 9:38 pm

Oooh enjoy the hot cross buns, sounds great!!

Karen Robertson April 5, 2012 at 3:48 am

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!

Jenn April 5, 2012 at 8:26 am

Thanks Karen!!

mary fran April 5, 2012 at 4:16 am

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 :)

Jenn April 5, 2012 at 8:26 am

Thanks – and thanks so much for hosting!!

kyleen April 5, 2012 at 5:29 am

That brownie looks heavenly, especially with that dollop of whipped cream on top.

Jenn April 5, 2012 at 8:26 am

Thank you :)

Angela April 5, 2012 at 2:17 pm

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!

Jenn April 5, 2012 at 10:39 pm

aww thanks!!

Charlie April 5, 2012 at 5:23 pm

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.


Jenn April 5, 2012 at 10:39 pm

Thanks Charlie! Sure, go ahead and use whatever chocolate you like best :)

Tara April 5, 2012 at 6:22 pm

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!

Jenn April 6, 2012 at 11:03 am

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 :)

gretchen April 6, 2012 at 4:18 am

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.

Jenn April 6, 2012 at 11:03 am

Thanks Gretchen :)

Jonathan April 6, 2012 at 8:03 am

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.

Jenn April 6, 2012 at 11:03 am

Thanks Jonathan!!

charissa (zest bakery) April 6, 2012 at 8:28 am

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.

Jenn April 6, 2012 at 11:04 am

Aww thanks so much Charissa!

France @ Beyond The Peel April 6, 2012 at 6:52 pm

I always get excited about finding a gluten free brownie recipe, especially if they’re fudgy.

Jenn April 12, 2012 at 9:06 pm

aww thanks!! yeah fudgey brownies are my favorite :)

Peddler's Choice April 9, 2012 at 5:51 pm

Thank you for this recipe! I can’t wait to make these for my family! :)

Jenn April 12, 2012 at 9:07 pm

Hope you enjoy it!

Lisa @ Snappy Gourmet April 10, 2012 at 2:30 am

Oh WOW, these look incredible!!! I’m going to pin now!

Lisa @ Snappy Gourmet April 10, 2012 at 2:32 am

Scratch that, looks like you have your site set up so that no one can pin. :) Will print instead. :)

Jenn April 12, 2012 at 9:07 pm

hehe thanks! I may reactivate pinning in the future, we’ll see :)

Lisa @ Snappy Gourmet April 12, 2012 at 9:24 pm

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! :)

Lemon April 11, 2012 at 9:09 pm

Wow, this looks delicious. And so cool you have a tasty recipe with changing a bit from the ordinary ingredients.

Jenn April 12, 2012 at 9:08 pm

Thank you !!

Sara{OneTribeGourmet} April 12, 2012 at 5:14 am chocolaty & gluten free..I must try ASAP! You guys will be wonderful worries! :)

Jenn April 12, 2012 at 9:08 pm

Thanks so much Sara!

Jamie April 17, 2012 at 1:26 pm

Mmmm what perfect brownies! Perfect texture, gooiness… love these. I will try these!

Jenn April 17, 2012 at 8:18 pm

Thanks Jamie :)

Heather | Farmgirl Gourmet April 17, 2012 at 10:36 pm

Incredible brownies Jenn. I wish I had one in front of me right now! Love the ricotta cream too. Yum!

Jenn April 17, 2012 at 10:49 pm

Thanks Heather!

Terra April 22, 2012 at 3:46 pm

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

Jenn April 22, 2012 at 3:57 pm

Aww thanks Terra!

Heather May 29, 2012 at 6:03 am

Wow, these brownies look deeeelish! Love the nut flour in there.

Comments on this entry are closed.

{ 9 trackbacks }

Previous post:

Next post: