Description
Delight in these rich, heart-shaped brownies featuring a luscious cheesecake layer swirled with a tangy raspberry sauce. Perfect for Valentine’s Day or any special occasion, these brownies combine the deep flavors of Dutch-process cocoa with a creamy cheesecake topping and a fruity raspberry swirl.
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 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: In a small saucepan over medium heat, combine raspberries, sugar, and vanilla extract. Simmer for 8 minutes or until thickened, stirring occasionally. Strain through a fine sieve to remove seeds, then set aside to cool.
- Make Cheesecake Layer: Beat cream cheese and sugar together until smooth using a mixer. Add the egg and vanilla extract, continuing to mix until creamy and fully combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, and salt until well blended.
- Mix Wet Ingredients: In another large bowl, combine the oil, granulated sugar, and vanilla extract. Add the eggs one at a time, beating well after each addition.
- Form Brownie Batter: Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.
- Assemble in Pan: Line a baking pan with parchment paper and spread the brownie batter evenly. Pour the cheesecake mixture over the batter. Spoon dollops of the raspberry sauce on top and use a skewer or knife to gently swirl the layers together for a marbled effect.
- Bake: Preheat oven to 350°F (175°C). Bake for 35 minutes or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then transfer to the refrigerator to chill for 2 hours to set fully.
- Cut and Serve: Once chilled, use a heart-shaped cookie cutter to cut brownies into 9 hearts. Serve chilled or at room temperature.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth cheesecake layer without lumps.
- Straining the raspberry sauce removes seeds for a silky texture and better swirl.
- Be gentle when swirling the cheesecake and raspberry layers to create an attractive marbled pattern without mixing everything.
- Chilling the brownies before cutting helps them hold their shape, especially when using a cookie cutter.
- You can substitute coconut oil with any neutral vegetable oil if preferred.
Nutrition
- Serving Size: 1 heart
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
