Description
Delight in these charming Heart Shaped Brownies featuring a luscious raspberry swirl and creamy cheesecake layer, perfect for Valentine's Day or any special occasion. The rich chocolate brownie base combines Dutch-process cocoa and a hint of coconut oil, topped with a smooth cream cheese mixture and vibrant raspberry sauce, all baked to perfection and chilled for a melt-in-your-mouth experience.
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 the raspberry sauce: In a small saucepan over medium heat, combine raspberries, granulated sugar, and vanilla extract. Simmer gently for 5 to 8 minutes until thickened. Pass the mixture through a fine strainer to remove seeds and set aside.
- Make the cheesecake mixture: In a mixing bowl, beat the room-temperature cream cheese and ⅓ cup sugar until smooth and creamy. Add the egg and ½ teaspoon of vanilla extract, then continue mixing until fully combined and creamy.
- Mix dry ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder, and salt thoroughly to create the brownie dry mix.
- Combine wet ingredients for brownies: In another bowl, blend the refined coconut oil or neutral oil, 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract. Add eggs one at a time, beating well after each addition.
- Combine wet and dry: Gradually add the dry mix to the wet ingredients, stirring gently just until combined to avoid overmixing and achieve a tender crumb.
- Assemble the layers: Line a baking pan with parchment paper. Spread the brownie batter evenly into the pan. Pour the cheesecake mixture evenly over the brownie layer. Spoon the strained raspberry sauce in dollops on top and use a skewer or toothpick to swirl the sauce gently into the cheesecake layer creating a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Place the pan in the oven and bake for 35 minutes until the edges are set and the cheesecake layer is slightly firm but still soft in the center.
- Cool and chill: Remove from oven and allow the brownies to cool completely at room temperature. Then place in the refrigerator to chill for 2 hours to set fully.
- Cut and serve: Once chilled, remove from the pan and cut the brownies into heart shapes using a cookie cutter or knife. Serve chilled for the best texture and flavor.
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 better mouthfeel.
- Chilling the brownies before cutting helps maintain the shape of the heart and prevents crumbling.
- You can substitute neutral oil with melted butter for a richer flavor.
- If gluten-free, ensure to use a gluten-free flour blend with a similar weight to all-purpose flour.
Nutrition
- Serving Size: 1 heart (approximately 100 g)
- Calories: 320 kcal
- Sugar: 33 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
