Description
Delight in these rich and fudgy heart shaped brownies topped with a creamy cheesecake layer and a swirl of tangy raspberry sauce, perfect for Valentine’s Day or any romantic occasion.
Ingredients
Scale
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Topping
- 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 + 2 tbsp cup refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare Raspberry Sauce: Simmer raspberries, sugar, and vanilla extract over medium heat for 5 to 8 minutes until the mixture thickens. Strain the sauce through a fine sieve to remove all seeds, then set aside to cool.
- Make Cheesecake Topping: Using an electric mixer, beat the cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder, and salt to ensure even distribution.
- Mix Wet Ingredients: In another large bowl, combine the coconut or neutral oil, granulated sugar, and vanilla extract. Add eggs one at a time, mixing well after each addition until the mixture is smooth and slightly thickened.
- Combine Batter: Slowly add the dry ingredients to the wet ingredients, mixing gently just until blended to avoid overworking the batter.
- Assemble: Spread the brownie batter evenly in the prepared 8×8 inch baking pan lined with parchment paper. Pour the cheesecake mixture over the batter, spreading gently. Spoon the raspberry sauce on top and swirl it into the cheesecake layer carefully using a skewer or toothpick to create a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Bake the pan for 30 to 35 minutes or until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Cool and Chill: Allow the baked brownies to cool completely in the pan on a wire rack. Once at room temperature, chill in the refrigerator for at least 2 hours to set the cheesecake topping firmly.
- Cut and Serve: After chilling, remove the brownies from the pan using the parchment edges. Using a heart-shaped cookie cutter, cut the brownies into 9 heart shapes and serve chilled or at room temperature for a romantic treat.
Notes
- Use room-temperature cream cheese and eggs to achieve a smooth and lump-free cheesecake topping.
- Strain the raspberry sauce to remove seeds for the best silky texture and mouthfeel.
- Chill the brownies completely before cutting to ensure clean, neat heart shapes without crumbling.
- You can substitute the oil with melted butter for a richer flavor if desired.
- For a gluten-free option, use a gluten-free flour blend that substitutes cup for cup.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert, Valentine’s Treat
- Method: Baking
- Cuisine: American
Keywords: cheesecake brownies, heart shaped brownies, raspberry swirl brownies, Valentine’s Day brownies
