Description
Delight in these irresistible Heart Shaped Brownies featuring a rich cocoa base, creamy cheesecake swirls, and a vibrant raspberry sauce. Perfectly baked to moist perfection, these brownies combine a decadent chocolate flavor with tangy cheesecake and fresh raspberry notes. Ideal for special occasions or a romantic treat, these heart-shaped brownies are as visually stunning as they are delicious.
Ingredients
Scale
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 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 saucepan over medium heat, simmer raspberries, granulated sugar, and vanilla extract for 5–8 minutes until mixture thickens. Strain the sauce through a fine sieve to remove seeds. Set aside to cool.
- Make Cheesecake Mixture: Beat the room-temperature cream cheese and ⅓ cup granulated sugar until smooth using a mixer. Add one large egg and ½ teaspoon vanilla extract, then mix until creamy and fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, and salt. This ensures even distribution of dry ingredients and a smooth batter.
- Combine Wet Ingredients for Brownie Batter: In another bowl, combine ¾ cup plus 2 tablespoons refined coconut or neutral oil with 1 ½ cups granulated sugar and 1 tablespoon vanilla extract. Beat in the three large eggs one at a time until well incorporated.
- Form Brownie Batter: Gradually add the dry ingredient mixture into the wet ingredients, folding just until blended to avoid overmixing and to keep the brownies tender.
- Assemble in Pan: Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Pour the cheesecake mixture over the brownie batter and gently spoon dollops of the prepared raspberry sauce on top. Use a skewer or toothpick to swirl the cheesecake and raspberry sauce artistically.
- Bake: Preheat your oven to 350°F (175°C). Bake the assembled brownies for 30–35 minutes until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Cool and Chill: Allow the brownies to cool completely at room temperature. Then transfer to the refrigerator and chill for at least 2 hours. This step helps the cheesecake set firmly for easier cutting.
- Cut and Serve: After chilling, use a heart-shaped cookie cutter to cut brownies into nine heart shapes. Serve chilled or at room temperature for a lovely presentation.
Notes
- Use room-temperature cream cheese and eggs to ensure smooth and creamy mixtures without lumps.
- Straining raspberry sauce removes seeds, providing a silky texture and better mouthfeel in the final dessert.
- Chilling the brownies thoroughly before cutting into shapes ensures clean cuts and holds the cheesecake swirl intact.
- For gluten-free versions, substitute the all-purpose flour with a certified gluten-free flour blend.
- Ensure not to overmix the brownie batter once the dry ingredients are added to keep the texture fudgy and tender.
Nutrition
- Serving Size: 1 heart-shaped brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
