Description
Delight in these charming Heart Shaped Brownies featuring a rich chocolate base, creamy cheesecake layer, and a vibrant raspberry swirl. Perfectly baked and chilled to set, these treats combine intense cocoa flavor with a luscious cheesecake texture and tangy raspberry sauce for a lovely dessert that’s as beautiful as it is delicious.
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 tbsp 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 medium saucepan, combine the raspberries, sugar, and vanilla extract. Simmer over medium heat for 5 to 8 minutes until the mixture thickens. Strain the sauce through a fine mesh sieve to remove seeds, then set aside to cool.
- Make Cheesecake Mixture: In a mixing bowl, beat the room temperature cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract and continue mixing until fully incorporated and creamy.
- Combine Dry Ingredients for Brownie: In a separate bowl, whisk together the all-purpose flour, sifted Dutch-process cocoa powder, and salt to ensure even mixing.
- Mix Brownie Wet Ingredients: In another bowl, combine the refined coconut or neutral oil, granulated sugar, and vanilla extract. Add eggs one at a time, mixing well after each addition to create a smooth batter.
- Blend Brownie Batter: Gradually add the dry ingredients to the wet ingredient mixture, folding gently just until blended to avoid overmixing and maintain a tender brownie texture.
- Layer and Swirl: Line a baking pan with parchment paper and spread the brownie batter evenly across the bottom. Spoon the cheesecake mixture evenly over the brownie layer. Pour dollops of the raspberry sauce on top and swirl gently using a skewer or knife to create a marbled effect.
- Bake: Preheat your oven to 350°F (175°C). Bake the layers in the oven for 30 to 35 minutes until the cheesecake is set and the brownies are cooked through but still fudgy.
- Cool and Chill: Allow the pan to cool completely on a wire rack. Then, chill the brownies in the refrigerator for at least 2 hours to firm up, making them easier to cut into shapes.
- Shape and Serve: Using a heart-shaped cookie cutter, cut the chilled brownies into charming heart shapes. Serve chilled or at room temperature for a decadent dessert experience.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth, creamy cheesecake layer without lumps.
- Straining the raspberry sauce removes seeds for a silky texture and improved mouthfeel.
- Chill the brownies thoroughly before cutting to maintain clean edges and neat heart shapes.
Nutrition
- Serving Size: 1 heart-shaped brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
