Description
These Heart Shaped Brownies are a delightful twist on classic cheesecake brownies, featuring a luscious raspberry swirl and creamy cheesecake topping. Perfect for Valentine's Day or any special occasion, they combine rich chocolate, tangy cream cheese, and sweet raspberry sauce in adorable heart shapes.
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 Raspberry Sauce: In a small saucepan, combine raspberries, granulated sugar, and vanilla extract. Simmer over medium heat for 8 minutes until thickened. Strain through a fine mesh sieve to remove seeds and set the smooth sauce aside to cool.
- Prepare Cheesecake Mixture: In a mixing bowl, beat room-temperature cream cheese and ⅓ cup sugar until smooth and creamy. Add the egg and ½ teaspoon vanilla extract, blending well until fully combined and creamy.
- Mix Dry Ingredients: Whisk together the all-purpose flour (or gluten-free blend), sifted cocoa powder, and salt in a separate bowl until evenly combined.
- Mix Wet Ingredients for Brownie: In another large bowl, combine the oil, 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract. Add eggs one at a time, beating well after each addition until the mixture is smooth and glossy.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients, mixing just until blended to avoid overmixing and achieve a tender brownie texture.
- Assemble Brownies: Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Carefully pour the cheesecake mixture on top, then spoon the raspberry sauce over the cheesecake layer. Gently swirl using a skewer or knife to create a marbled effect.
- Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the assembled batter for 35 minutes or until the brownies are set and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Cool and Chill: Remove the pan from the oven and let the brownies cool completely at room temperature. Once cooled, refrigerate for 2 hours to firm up for easier cutting.
- Cut and Serve: Using a heart-shaped cookie cutter, cut the chilled brownies into heart shapes. Serve chilled or at room temperature for best flavor and texture.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth and creamy cheesecake layer without lumps.
- Straining the raspberry sauce removes seeds and creates a smoother texture in the final dessert.
- Chilling the brownies thoroughly before cutting helps maintain clean edges and prevents crumbling.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- If you don’t have Dutch-process cocoa powder, natural cocoa powder can be used though the flavor will be slightly different.
Nutrition
- Serving Size: 1 heart
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
