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Heart Shaped Brownies

Delicious Heart Shaped Brownies with Raspberry Swirl Magic

These Heart Shaped Brownies are a delightful mix of fudgy brownie and creamy raspberry cheesecake, perfect for Valentine's Day.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Sauce
  • 1 cup Raspberries, fresh or thawed Provides a tangy sweetness and bright color; substitute with other berries such as strawberries or cherries for variation.
  • 1 Tbsp Granulated Sugar Sweetens the sauce; adjust to your taste preference.
  • 1 tsp Vanilla Extract Enhances the flavor depth; try using almond extract for a unique twist.
For the Cheesecake Layer
  • 8 oz Cream Cheese, room temperature Adds creaminess and richness; vegan cream cheese can be used for a dairy-free version.
  • 1/3 cup Granulated Sugar Balances sweetness; adjust according to your preference.
  • 1 large Egg, room temperature Provides structure and moisture; consider a flax egg for a vegan option.
  • 1/2 tsp Vanilla Extract Boosts the flavor of the cheesecake layer, creating a delightful base.
For the Brownie Batter
  • 1 cup All-Purpose Flour, or gluten-free blend Gives structure to the brownies; whole wheat flour can be used for a higher fiber alternative.
  • 3/4 cup Dutch-Process Cocoa Powder, sifted Imparts rich chocolate flavor; regular cocoa can substitute but may slightly alter taste.
  • 1 1/2 cups Granulated Sugar Sweetness for the brownie layer; feel free to adjust based on your sweetness preference.
  • 1/4 tsp Salt Balances the sweetness and enhances the overall flavor.
  • 3/4 cup + 2 tbsp Refined Coconut Oil Adds moisture without overpowering flavor; can substitute with neutral oils like canola or vegetable oil.
  • 3 large Eggs, room temperature Provides the necessary structure; flax eggs are a great vegan replacement.

Equipment

  • Oven
  • Mixing bowl
  • saucepan
  • electric mixer
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Prepare Raspberry Sauce: In a saucepan over medium heat, combine raspberries, granulated sugar, and vanilla extract. Stir gently for about 5-8 minutes until the mixture thickens slightly. Strain the sauce through a fine mesh sieve to discard seeds.
  2. Make Cheesecake Filling: In a mixing bowl, beat together cream cheese and granulated sugar until smooth. Add egg and vanilla extract, blending until velvety. Set aside.
  3. Prepare Brownie Batter: In a bowl, whisk flour, cocoa powder, and salt. In another bowl, mix melted coconut oil, granulated sugar, vanilla extract, and eggs until glossy. Gradually blend in dry ingredients until combined.
  4. Assemble: Line an 8x8 inch baking pan with parchment paper. Pour half of the brownie batter into the pan, then add cheesecake filling and drizzle raspberry sauce, swirling it into the cheesecake.
  5. Bake & Chill: Preheat oven to 350°F (175°C). Bake for 30-35 minutes. Allow to cool before refrigerating for at least 2 hours before cutting into heart shapes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 24gVitamin A: 300IUVitamin C: 7mgCalcium: 40mgIron: 2mg

Notes

Use room temperature ingredients for best results. Mind the mixing to keep the brownies fudgy. Chill before cutting for perfect heart shapes.

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