Description
Delight in these luscious Heart Shaped Brownies featuring a rich chocolate base, creamy cheesecake topping, and a vibrant raspberry swirl. Perfect for Valentine’s Day or any special occasion, these brownies combine layers of intense cocoa flavor with a tart raspberry sauce and smooth cheesecake for a beautifully decadent dessert.
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 + 2 tbsp cup 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, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 8 minutes or until the mixture thickens. Strain through a fine mesh to remove seeds, then set aside to cool.
- Mix Cheesecake Layer: Beat room-temperature cream cheese with ⅓ cup sugar until smooth and creamy. Add 1 egg and ½ teaspoon vanilla extract, mixing until fully combined and creamy.
- Combine Dry Ingredients: In a bowl, whisk together flour, cocoa powder, and salt until evenly mixed.
- Prepare Brownie Wet Ingredients: In another bowl, mix the refined coconut oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add eggs one at a time, beating well after each addition.
- Mix Brownie Batter: Gradually blend the dry ingredients into the wet mixture just until combined; avoid overmixing.
- Assemble: Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Pour the cheesecake mixture over the brownie layer. Spoon the raspberry sauce over the top and gently swirl with a skewer or toothpick to create a marbled effect.
- Bake the Brownies: Preheat the oven to 350 degrees Fahrenheit. Bake for 35 minutes or until a toothpick inserted near the center comes out with moist crumbs.
- Cool and Chill: Allow the brownies to cool completely at room temperature. Once cooled, refrigerate the pan for 2 hours to set the cheesecake layer.
- Serve: Remove from refrigerator, cut into heart shapes using a cookie cutter, and serve chilled or at room temperature.
Notes
- Use room-temperature cream cheese and eggs for a smooth, creamy cheesecake layer.
- Strain the raspberry sauce to remove all seeds, ensuring a smooth texture.
- Chill the brownies completely before cutting to achieve clean, distinct heart shapes.
- You can substitute refined coconut oil with any neutral oil like canola or vegetable oil.
- For gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour.
Nutrition
- Serving Size: 1 heart
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
