The first bite greets you with a tender, almost cake-like crumb that gives way to a caramel-warm hug from brown sugar and the gentle creaminess of ricotta; the chocolate chips melt into soft pockets, and the aroma of butter and vanilla fills the kitchen. Brown Sugar Ricotta Blondies have that slow, satisfied chew that reminds you of afternoons at your grandmother’s table—comforting, familiar, and a little indulgent without being heavy.

These bars are the kind of classic comfort food that brings everyone to the table. They pair beautifully with a steaming bowl of soup on a chilly evening, a platter of fresh fruit after a family brunch, or a simple scoop of vanilla ice cream when grandchildren come over. The texture strikes a balance between a soft cake and a fudge-like bar, so they travel well in a picnic basket and sit happily on a potluck dessert tray. If you want a slightly nuttier edge, try a slice of lemon cake or a buttery shortbread alongside them; they won’t compete—just complement. For a deeper butter flavor, you might enjoy the way they echo other richer blondie recipes you love, and if you like a version with a brown-butter note, you can take inspiration from my other recipes like brown-butter chocolate chip ricotta blondies.

This version is simple and truly foolproof. There’s no fussing over separate tempering steps or complicated equipment—just a bowl, a whisk, and a baking dish. The approach is forgiving: the ricotta keeps the batter moist so you’re less likely to overbake, and the straightforward mixing steps mean you can chat with company while you prepare. If you’re bringing these to a family gathering, you can easily double the batch or make them a day ahead; they hold up beautifully. Keep reading for a warm, step-by-step way to make them with confidence.

Why this recipe works

The charm of these blondies lies mainly in their texture and the harmony of a short list of humble ingredients. Ricotta brings moisture and a gentle richness without weighing down the batter. It also helps create that soft, tender crumb that’s more cake-like than a dense brownie, yet still bar-like enough to pick up with your fingers. Brown sugar contributes a deep molasses note and extra moisture, which keeps the bars soft for days. When brown sugar melts during baking, it creates a slightly caramelized edge around each chocolate chip, giving a lovely contrast between the tender center and the bits that caramelize at the pan’s edges.

Butter folds into the ricotta and sugar to add richness and mouthfeel, and vanilla rounds the flavor with a warm, familiar scent. The baking powder and baking soda work as a gentle lift team: the baking powder provides an even rise, while the baking soda reacts with the brown sugar and ricotta to encourage lightness and a subtle browning on top. The small amount of salt sharpens the sweetness and brings balance, so each bite feels complete rather than cloying.

Ease of cooking is another reason this recipe shines. The steps are forgiving—mix until smooth, and you’ll rarely overwork the batter. This is great for busy afternoons when you want to bake with grandchildren or prepare something for a potluck without standing over the oven. The batter is thick but spreadable, so smoothing it into a 9×13 pan is quick and satisfying. The most rewarding moment is when the kitchen fills with that warm, sweet scent and you can see the surface take on a golden hue; the payoff is bars that slice cleanly and keep their soft texture for days.

If you enjoy experimenting a bit, consider swapping in a different type of chocolate chip or stirring in a handful of toasted nuts. For an alternate presentation, bake in a smaller pan for thicker squares, or a larger pan for thinner, crisper edges. For inspiration that plays with brown-sugar richness in other formats, try a similar approach with a streusel-topped sheet cake like my brown-sugar streusel ricotta sheet cake, which shares the same comforting sweet notes and easy method.

How to prepare Brown Sugar Ricotta Blondies

Before you start, gather your bowls and measure everything out. This recipe is a lovely one-bowl kind of bake until you bring in the dry mix, and it’s especially satisfying because the batter comes together quickly. Begin by softening the butter so it blends smoothly with the ricotta and brown sugar. When the wet mixture is creamy and even, the eggs and vanilla will fold in easily and create a glossy batter that’s a joy to spread.

The most satisfying part is folding the chocolate chips in—seeing those little pools of chocolate dot the batter is like promises of joy for every square. Spread the batter into the prepared pan and use the back of a spoon to level it; the minor imperfections will caramelize into deliberate rustic edges during baking. As they bake, the top becomes a soft golden crown, and the scent fills the kitchen with comfort. Letting the blondies cool thoroughly makes cutting neater and helps the flavors settle, so if you can wait the cooling time it’s worth it. Now for the ingredients and the simple steps to make these bars.

Ingredients

1 cup ricotta cheese
1 cup brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, beat together the ricotta, brown sugar, and butter until smooth.
Add the eggs. Mix well.
Add the vanilla extract. Stir to combine.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Stir until combined.
Fold in the chocolate chips.
Pour the batter into the prepared baking dish. Spread evenly.
Bake for 25-30 minutes. Check with a toothpick in the center; it should come out clean. Let cool before cutting into squares and serving.

Serving ideas

These blondies are so versatile you can dress them up or keep them simple. Here are a few easy pairings that let their warm, sweet flavor shine:

A crisp green salad with a light vinaigrette for contrast.
A bowl of fresh berries or sliced apples to add a bright, juicy balance.
A plate of lightly toasted nuts or buttered toast for a cozy brunch spread.

For drinks, a hot cup of black tea or a milky coffee works beautifully. If you prefer something cold, a glass of cold milk or a mild iced tea pairs nicely. These pairings keep the blondies front and center, while adding texture and a palate-cleansing element so each bite feels newly comforting.

Storing this recipe

Store leftover blondies in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them; they will keep well in the fridge for up to 5 days. For longer storage, wrap the cooled squares individually in plastic wrap and place them in a freezer-safe bag or container; they can be frozen for up to 3 months.

To thaw, move them to the refrigerator overnight or sit them on the counter for an hour at room temperature. Reheat gently in a low oven (about 300°F) for 5–8 minutes to bring back a warm, just-baked feel; you can also microwave a single square for 10–15 seconds if you’re in a hurry. If you refrigerated the blondies, let them come to room temperature briefly before warming so the ricotta softens and the texture returns.

Helpful tips

Tip 1 — Don’t overmix the batter: Stir just until the dry ingredients disappear into the wet mixture. Overworking the flour can make the final bars tougher. You want a batter that’s smooth and slightly thick; bits of ricotta should be fully incorporated so the crumb is even. When you fold in the chocolate chips, do it gently to preserve the tender texture.

Tip 2 — Watch your baking time closely: Oven temperatures can vary. Begin checking at 22 minutes. Insert a toothpick near the center—if it comes out with a few moist crumbs, they are done. Remember that they will continue to set as they cool. Pulling them out too early will leave a gooey center that may seem underbaked; too late will dry them out. A golden top with slightly firmer edges signals the perfect moment.

Tip 3 — Use room-temperature eggs and softened butter: These ingredients incorporate more easily, giving a smooth batter and better rise. If your butter is still cold, it won’t blend with the ricotta and sugar, which can result in lumps. Softened butter should give under gentle pressure but not be melted. If eggs are straight from the fridge, set them out while you prepare the dry ingredients so they warm slightly.

Tip 4 — Flavor balance: Brown sugar adds moisture and depth, but if you prefer a lighter taste, you can reduce it slightly or add a squeeze of lemon zest for brightness. Salt is tiny but essential—don’t skip it because it amplifies the flavors and prevents the bars from tasting flat.

Tip 5 — Clean slices: For neat squares, allow the blondies to cool completely in the pan. Run a sharp knife under hot water, dry it, and slice; repeating this between cuts makes cleaner edges. Chill briefly in the fridge if you want perfectly rectangular bars for a tea party.

These three to five tips keep the process simple and the results consistently homemade-delightful. Treat the recipe as your friend in the kitchen—reliable, forgiving, and always ready to warm the room.

Recipe variations

Add nuts: Fold in 1/2 cup chopped toasted pecans or walnuts for crunch and a toasty flavor.
Citrus twist: Stir in 1 teaspoon orange or lemon zest for a bright note that lifts the brown sugar.
Swirl in jam: Drop spoonfuls of raspberry or apricot jam across the surface before baking. Use a skewer to create a pretty swirl and a tart contrast.

These small changes keep the core method the same while giving you new finishes to enjoy.

Frequently asked questions

Q: Can I use whole-milk ricotta or part-skim ricotta?
A: Yes, both work. Whole-milk ricotta gives a slightly richer texture, while part-skim keeps them a touch lighter. Drain any very wet ricotta on a paper towel if it seems loose.

Q: Can I make these gluten-free?
A: You can substitute a 1:1 gluten-free all-purpose flour blend. Results may vary slightly in texture, so check for doneness a few minutes earlier.

Q: How can I make the top shinier?
A: A light brush of melted butter right out of the oven can add a gentle sheen. It also accentuates the butter flavor.

Q: Can I halve the recipe for a smaller pan?
A: Yes. Use an 8×8 inch pan for about half the recipe. Baking time will be a little longer for thicker bars, so check at 25 minutes and adjust.

Conclusion

These Brown Sugar Ricotta Blondies are a warm, simple treat that brightens a weekday afternoon and feels special at family gatherings. If you enjoy the brown sugar richness, you might also like the texture play of Butterscotch Blondies with Brown Sugar Frosting, which offers a different twist on the same sweet notes. Brown Sugar Ricotta Blondies are easy to make, forgiving, and full of homey charm—perfect for sharing with the people you love.

Brown Sugar Ricotta Blondies