Description
Decadent heart-shaped brownies with a luscious raspberry swirl, creamy cheesecake topping, and rich cocoa flavor. Perfect for special occasions, combining the perfect balance of fudgy brownies, creamy cheesecake, and tangy raspberry sauce in an elegant presentation.
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 Raspberry Sauce: Simmer raspberries, sugar, and vanilla extract over medium heat for 5 to 8 minutes until the mixture thickens. Then strain it to remove the seeds and set aside to cool.
- Make Cheesecake Mixture: Beat the room-temperature cream cheese and sugar together until smooth. Add one egg and vanilla extract, then mix until the mixture becomes creamy and well combined.
- Prepare Brownie Batter: In one bowl, whisk together the flour, sifted Dutch-process cocoa powder, and salt. In a separate bowl, combine the oil, sugar, and vanilla extract. Add the eggs one at a time, mixing well after each addition. Then fold in the dry ingredients gently just until blended to avoid overmixing.
- Assemble the Layers: Spread the brownie batter evenly in a lined baking pan. Spoon the cheesecake mixture over the brownie batter. Drizzle the raspberry sauce on top of the cheesecake layer and swirl gently using a skewer or knife to create a marbled effect.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 30 to 35 minutes, until the edges set and a toothpick inserted near the center comes out with moist crumbs.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to allow the cheesecake layer to set fully.
- Cut and Serve: Once chilled, cut the brownies into heart shapes using a cookie cutter or knife. Serve and enjoy this festive, indulgent treat.
Notes
- Use room-temperature cream cheese and eggs to ensure smooth, lump-free cheesecake layer.
- Strain the raspberry sauce to remove seeds for the best texture in the final dessert.
- Chill the brownies completely before cutting to maintain clean, defined heart shapes without crumbling.
- For gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
Nutrition
- Serving Size: 1 heart-shaped brownie (approx. 1/9 of batch)
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
