Description
These Heart Shaped Brownies are a delightful combination of rich, fudgy cocoa brownies layered with creamy cheesecake and a luscious raspberry swirl. Perfectly baked for a romantic treat, these brownies feature a smooth raspberry sauce that adds a fresh fruitiness to balance the deep chocolate flavor. Cut into adorable heart shapes, they make a perfect dessert for special occasions or anytime you crave a chocolatey, creamy delight.
Ingredients
Scale
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Layer
- 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 cup + 2 tablespoons refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Make the Raspberry Sauce: In a medium saucepan, combine raspberries, sugar, and vanilla extract. Simmer over medium heat for 5–8 minutes until the mixture thickens and becomes syrupy. Strain through a fine mesh sieve to remove seeds. Set the smooth sauce aside to cool.
- Prepare the Cheesecake Mixture: Beat the cream cheese and ⅓ cup sugar together in a mixing bowl until smooth and creamy. Add the egg and ½ teaspoon vanilla extract to the mixture and continue beating until fully combined and creamy in texture.
- Mix the Brownie Batter Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted Dutch-process cocoa powder, and salt until evenly combined.
- Mix the Brownie Batter Wet Ingredients: In another bowl, mix the refined coconut or neutral oil, granulated sugar, and vanilla extract. Add the eggs one at a time, beating well after each addition until the batter is glossy and smooth.
- Combine Dry and Wet Ingredients: Gradually blend the dry ingredients into the wet mixture, stirring gently just until combined to avoid over-mixing, which helps keep the brownies tender.
- Assemble the Layers: Line a baking pan with parchment paper and spread the brownie batter evenly in the pan. Pour the cheesecake mixture on top of the brownie batter, smoothing it out. Spoon the raspberry sauce over the cheesecake layer in small dollops, then use a skewer or knife to gently swirl the sauce into the cheesecake layer creating a marbled effect.
- Bake the Brownies: Preheat the oven to 350°F (175°C). Bake the assembled brownies for 30–35 minutes or until the edges are set and a toothpick inserted into the brownie layer (not the cheesecake) comes out mostly clean with a few moist crumbs.
- Cool and Chill: Allow the brownies to cool completely at room temperature. Once cooled, transfer to the refrigerator and chill for at least 2 hours to set the cheesecake layer fully.
- Cut into Heart Shapes: After chilling, use a heart-shaped cookie cutter to cut the brownies into 9 heart shapes. Serve chilled or at room temperature for best flavor and texture.
Notes
- Use room-temperature cream cheese and eggs for a smooth, creamy cheesecake layer without lumps.
- Straining the raspberry sauce removes seeds, ensuring a smooth texture and better mouthfeel.
- Chilling the brownies fully before cutting helps the cheesecake layer firm up and prevents crumbling.
- Be careful not to overmix the brownie batter to keep the texture fudgy and tender.
- If preferred, substitute all-purpose flour for a gluten-free blend to make the recipe gluten-free.
Nutrition
- Serving Size: 1 heart-shaped brownie (approx. 1/9 of batch)
- Calories: 320
- Sugar: 34g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
