Description

These Heart Shaped Brownies combine a rich, fudgy chocolate base with a creamy cheesecake layer and a vibrant raspberry swirl, making them a perfect decadent treat for special occasions or everyday indulgence. The raspberry sauce adds a fresh, tart contrast that beautifully complements the chocolate and cream cheese flavors.

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

Prepare Raspberry Sauce: In a medium saucepan, combine raspberries, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract. Simmer over medium heat for 5 to 8 minutes until the mixture thickens. Remove from heat and strain through a fine sieve to remove seeds. Set aside the smooth sauce to cool.
Make Cheesecake Layer: Beat cream cheese and ⅓ cup granulated sugar together until smooth and creamy. Add 1 large egg and ½ teaspoon vanilla extract, then mix until fully combined and creamy. Set aside.
Prepare Brownie Batter: In one bowl, whisk together flour, sifted cocoa powder, and salt. In another large bowl, combine ¾ cup plus 2 tablespoons oil, 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract. Add eggs one at a time to the wet mixture, mixing well after each addition. Gradually combine the dry ingredients with the wet ingredients, stirring just until blended to avoid overmixing.
Assemble: Line a baking pan with parchment paper and spread the brownie batter evenly inside. Spoon the cheesecake mixture over the brownie batter and gently spread. Spoon the raspberry sauce over the cheesecake layer and use a skewer or toothpick to swirl the raspberry sauce gently into the cheesecake for a marbled effect.
Bake: Preheat the oven to 350°F (175°C). Bake the assembled brownie cheesecake mixture for 30 to 35 minutes, or until the edges are set but the center still slightly jiggles when moved.
Cool and Shape: Allow the brownies to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to set. Once chilled, use a heart-shaped cookie cutter to cut out heart shapes. Serve chilled or at room temperature.

Notes

Use room temperature eggs and cream cheese for a smoother batter and cheesecake layer.
Sifting the cocoa powder prevents lumps and ensures a smooth brownie batter.
Be careful not to overmix the batter to keep brownies fudgy.
Chilling is important to help the cheesecake layer set and for easier cutting of heart shapes.
Substitute gluten-free flour blend to make this recipe gluten-free.
You can freeze the cut brownies for up to 1 month, thawing before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, chocolate brownies, dessert recipe