Description
Delight in these decadent Heart Shaped Brownies featuring a rich chocolate base, creamy cheesecake layer, and a vibrant raspberry swirl. Perfect for Valentine’s Day or any special occasion, these brownies combine the tartness of raspberries with the smoothness of cream cheese atop a fudgy cocoa brownie.
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 refined coconut oil or neutral oil (+ 2 tablespoons additional for greasing/pan)
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Make the Raspberry Sauce: In a small saucepan, combine the raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer over medium heat for 8 minutes until thickened. Strain the mixture through a fine sieve to remove seeds and set the smooth sauce aside.
- Prepare the Cheesecake Layer: Beat the cream cheese and ⅓ cup sugar together until smooth and creamy. Add 1 large egg and ½ teaspoon vanilla extract, mixing until fully combined and creamy. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, and salt until evenly combined.
- Combine Wet Ingredients for Brownies: In a separate large bowl, mix the ¾ cup coconut oil, 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract. Add the 3 eggs one at a time, beating well after each addition.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients bowl and fold gently until just combined, avoiding overmixing to keep brownies tender.
- Assemble the Brownies: Line a baking pan with parchment paper and lightly grease with 2 tablespoons of oil. Spread the brownie batter evenly in the pan. Carefully pour the cheesecake mixture over the brownie layer. Spoon the raspberry sauce on top and use a skewer to gently swirl the layers creating a marbled effect.
- Bake: Preheat the oven to 350°F. Bake the assembled brownies for 35 minutes until set but still slightly soft in the center.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then place in the refrigerator to chill for 2 hours to firm up and enhance flavors.
- Cut and Serve: Once chilled, use a heart-shaped cutter to cut the brownies into 9 heart shapes. Serve and enjoy.
Notes
- Use room-temperature cream cheese and eggs for smooth mixing and texture in the cheesecake layer.
- Strain the raspberry sauce thoroughly to remove seeds for a smooth and pleasant mouthfeel.
- Chill the brownies completely before cutting to ensure clean heart shapes without crumbling.
- You can substitute the all-purpose flour with a gluten-free blend to make the recipe gluten free.
- If you prefer a less sweet raspberry swirl, reduce the sugar in the sauce by half.
Nutrition
- Serving Size: 1 heart (approx. 100g)
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 65 mg
