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Heart Shaped Brownies

Heart Shaped Brownies with Cream Cheese and Raspberry Swirl

Indulge in Heart Shaped Brownies that marry rich chocolate flavors with a creamy cheesecake layer and tangy raspberry swirls, perfect for any romantic occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Sauce
  • 1 cup Raspberries fresh or thawed frozen
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Vanilla Extract preferably pure
For the Cheesecake Layer
  • 8 oz Cream Cheese softened
  • 1 Large Eggs room temperature
  • ⅓ cup Granulated Sugar
  • ½ teaspoon Vanilla Extract
For the Brownie Base
  • 1 cup All-Purpose Flour or almond flour for gluten-free
  • ¾ cup Dutch-Process Cocoa Powder sifted
  • ¼ teaspoon Salt
  • ¾ cup Refined Coconut Oil or neutral vegetable oil
  • 1 ½ cups Granulated Sugar
  • 1 tablespoon Vanilla Extract
  • 2 Large Eggs room temperature

Equipment

  • 9x9-inch baking pan
  • Small saucepan
  • Mixing Bowl
  • Whisk
  • Fine-mesh sieve
  • spatula
  • Heart-shaped cookie cutter

Method
 

Step-by-Step Instructions
  1. Prepare Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and vanilla extract. Cook over medium heat for 5-8 minutes, until thickened. Strain to remove seeds.
  2. Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Mix in egg and vanilla extract until velvety.
  3. Prepare Brownie Batter: Whisk flour, cocoa powder, and salt in a bowl. In another bowl, mix coconut oil, sugar, and vanilla until smooth. Add eggs one at a time. Combine both mixtures until blended.
  4. Assemble Brownies: Line the baking pan with parchment, layer brownie batter, pour cheesecake filling, drizzle raspberry sauce, and swirl gently.
  5. Bake: Preheat oven to 350°F (175°C) and bake for 30-35 minutes. Cool in the pan for a few minutes before transferring to a wire rack.
  6. Chill and Cut: Refrigerate for at least 2 hours. Lift the brownies out using parchment and cut with a heart-shaped cookie cutter.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Avoid over-mixing to maintain a fudgy texture.

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