Description
Delight in these decadent heart-shaped brownies featuring a luscious raspberry swirl and creamy cheesecake layer. Perfect for Valentine’s Day or any special occasion, these brownies combine rich cocoa, tangy cream cheese, and sweet raspberry sauce for a memorable dessert 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 tbsp 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, sugar, and vanilla extract. Simmer for 8 minutes until thickened. Strain through a fine mesh sieve to remove seeds and set aside to cool.
- Make Cheesecake Mixture: In a mixing bowl, beat the cream cheese and ⅓ cup sugar until smooth and creamy. Add the egg and ½ teaspoon vanilla extract and continue mixing until fully incorporated and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder, and salt to evenly combine.
- Mix Wet Ingredients: In another bowl, combine the coconut or neutral oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add the eggs one at a time, beating well after each addition until the mixture is smooth.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients and gently fold until just blended, taking care not to overmix.
- 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. Spoon the raspberry sauce in dollops over the cheesecake layer and use a skewer to swirl gently for a marbled effect.
- Bake: Preheat oven to 350°F. Bake the assembled brownies 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. Then refrigerate for 2 hours to set the cheesecake layer and enhance flavors.
- Cut and Serve: Using heart-shaped cookie cutters, cut the chilled brownies into 9 heart shapes and serve.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth batter and cheesecake layer.
- Strain the raspberry sauce thoroughly to remove seeds for a silky texture.
- Chilling the brownies completely before cutting helps maintain clean, defined heart shapes.
- You can substitute refined coconut oil with any neutral-flavored vegetable oil if preferred.
- For gluten-free option, use a gluten-free flour blend equivalent to 1 cup all-purpose flour.
Nutrition
- Serving Size: 1 heart (approx. 100 g)
- Calories: 310 kcal
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
