Description
Delightfully rich and moist heart-shaped brownies feature layers of luscious cheesecake and a tangy raspberry swirl. This recipe combines the deep chocolate flavor of Dutch-process cocoa with a creamy cheesecake topping and fresh raspberry sauce, perfect for special occasions or a romantic treat.
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 + 2 tbsp cup refined coconut oil or neutral oil (equivalent to 11 tbsp)
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, sugar, and vanilla extract. Simmer gently for 5 to 8 minutes until the mixture thickens. Remove from heat, strain through a fine mesh sieve to remove seeds, and set aside to cool.
- Make Cheesecake Mixture: In a mixing bowl, beat the room-temperature cream cheese and ⅓ cup sugar until completely smooth and creamy. Add the egg and ½ teaspoon vanilla extract, then mix until well combined and creamy in texture.
- Mix Dry Ingredients for Brownies: In a separate bowl, whisk together the flour, sifted Dutch-process cocoa powder, and salt to ensure even distribution.
- Combine Wet Ingredients for Brownies: In another large bowl, mix the refined 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 to form a smooth batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until blended—do not overmix to keep brownies tender.
- Layer Batter and Toppings: Pour the brownie batter evenly into a lined baking pan. Spoon the cheesecake mixture over the batter, spreading gently, then drizzle the strained raspberry sauce on top. Use a skewer to swirl the layers delicately for a marbled effect.
- Bake Brownies: Place the pan in a preheated oven at 350°F (175°C) and bake for 30 to 35 minutes or until a toothpick inserted in the brownie (avoiding the cheesecake portions) comes out mostly clean.
- Cooling and Chilling: Remove the brownies from the oven and allow to cool completely at room temperature. Once cooled, refrigerate the brownies for at least 2 hours to set the layers and make cutting easier.
- Cut and Serve: After chilling, use a heart-shaped cutter to cut out individual heart-shaped brownies. Serve chilled or at room temperature and enjoy this decadent treat.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth, creamy cheesecake layer without lumps.
- Strain the raspberry sauce carefully to remove all seeds for the best texture and mouthfeel.
- Chilling the brownies completely before cutting helps the layers set firmly and results in clean heart-shaped pieces.
- You can substitute the all-purpose flour with a gluten-free blend to accommodate dietary needs.
- Ensure not to overmix the brownie batter to maintain a tender, moist crumb.
Nutrition
- Serving Size: 1 heart-shaped brownie (approx. 80g)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
