Description
Delight in these charming Heart Shaped Brownies featuring a rich chocolate base layered with a creamy cheesecake swirl and topped with a vibrant raspberry sauce. Perfectly balanced between fudgy and creamy, these brownies are a sweet treat ideal for sharing on special occasions or as a decadent everyday dessert.
Ingredients
Scale
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 8 oz cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
Brownie Batter
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup Dutch-process cocoa powder, sifted
- ¼ teaspoon salt
- ¾ + 2 tablespoons refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare Raspberry Sauce: In a saucepan over medium heat, simmer raspberries with sugar and vanilla extract for 5–8 minutes until the mixture thickens. Strain through a fine sieve to remove seeds and set the smooth sauce aside to cool.
- Make Cheesecake Mixture: Using a mixer, beat the cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, and mix again until fully incorporated and silky.
- Mix Dry and Wet Ingredients for Brownie: In one bowl, whisk together flour, Dutch-process cocoa powder, and salt. In another bowl, combine the refined coconut or neutral oil with sugar and vanilla extract, then add eggs one at a time, beating well after each addition. Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Assemble the Brownie: Pour the brownie batter into a lined baking pan, spreading it evenly. Spoon the cheesecake mixture on top of the brownie batter, smoothing it out. Then, spoon the raspberry sauce atop the cheesecake layer and swirl gently using a skewer or knife to create a marbled effect.
- Bake: Place the baking pan in a preheated oven at 350°F (175°C) and bake for 30–35 minutes, until the edges are set and a toothpick inserted into the brownie layer comes out with moist crumbs but no wet batter.
- Cool and Chill: Remove from oven and allow to cool completely at room temperature. Then refrigerate the brownies for at least 2 hours to fully set the cheesecake swirl and raspberry topping.
- Shape and Serve: Once chilled, use a heart-shaped cookie cutter to cut the brownies into hearts. Serve chilled for the best texture and flavor combination.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake swirl.
- Straining the raspberry sauce removes seeds for a more refined mouthfeel and attractive presentation.
- Chilling the brownies fully before cutting helps maintain sharp heart shapes without crumbling.
Nutrition
- Serving Size: 1 heart-shaped brownie (approx. 1/9th of recipe)
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
