Description

Delight in these luscious Heart Shaped Brownies, where rich cocoa meets creamy cheesecake and a burst of fresh raspberry sauce in every decadent bite. Perfect for special occasions or a romantic treat, these brownies combine deep chocolate flavor with tangy raspberry swirls and a smooth cream cheese layer, all baked to perfection and cut into charming heart shapes.

Ingredients

Scale

Raspberry Sauce

1 cup Raspberries (Fresh or thawed; can substitute with raspberry jam or other berries.)
1/4 cup Granulated Sugar (No direct substitutions are recommended.)
1 teaspoon Vanilla Extract (Use pure vanilla.)

Cheesecake Layer

8 ounces Cream Cheese (Ensure it’s at room temperature.)
1/3 cup Granulated Sugar (No substitutes for best results.)
1 large Egg (At room temperature.)
1 teaspoon Vanilla Extract (Use pure vanilla.)

Brownie Batter

1 cup All-Purpose Flour (Can substitute with gluten-free flour blend if necessary.)
1/2 cup Dutch-Process Cocoa Powder (Sift before measuring.)
1/4 teaspoon Salt (Enhances overall flavor.)
1/2 cup Refined Coconut Oil or Neutral Oil (Refined coconut oil preferable for no coconut flavor.)
1 cup Granulated Sugar (No substitutions recommended.)
2 large Eggs (At room temperature.)
1 teaspoon Vanilla Extract (Use pure vanilla.)

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Instructions

Make the Raspberry Sauce: In a small saucepan, combine the raspberries, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Simmer over medium heat for 5 to 8 minutes until the mixture thickens. Strain through a fine sieve to remove seeds and set the smooth sauce aside to cool completely.
Prepare the Cheesecake Layer: In a mixing bowl, beat the room temperature cream cheese with 1/3 cup granulated sugar until smooth and creamy. Add 1 large egg and 1 teaspoon vanilla extract, mixing thoroughly until the mixture is fully combined and fluffy.
Mix the Brownie Batter: In a large bowl, whisk together the all-purpose flour, sifted cocoa powder, and salt. In another bowl, combine the refined coconut oil, 1 cup granulated sugar, and 1 teaspoon vanilla extract. Add the 2 large eggs one at a time, beating well after each addition. Gradually add the dry ingredients to the wet mixture and stir until just blended without overmixing.
Layer the Brownie Batter and Cheesecake: Line a 9×9 inch baking pan with parchment paper. Spread half of the brownie batter evenly in the pan. Pour the cheesecake mixture over the brownie layer, spreading it gently. Next, add dollops of the cooled raspberry sauce on top and gently swirl the layers together with a knife or skewer to create a marbled effect.
Bake the Brownies: Preheat your oven to 350°F (175°C). Place the pan in the oven and bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
Cool and Chill: Remove the pan from the oven and let it cool in the pan for about 15 minutes. Then transfer the brownies to a wire rack to cool completely. Once cooled, refrigerate the brownies for at least 2 hours to firm up and set the layers.
Cut into Heart Shapes: After chilling, use a heart-shaped cookie cutter to cut the brownies into festive heart shapes, perfect for serving at romantic occasions or as a thoughtful homemade gift.

Notes

Room temperature ingredients improve mixing and baking consistency.
Refined coconut oil is recommended to avoid coconut flavor; neutral oil works as a substitute.
Use fresh or thawed raspberries; raspberry jam can be used if fresh berries are unavailable, but adjust sugar accordingly.
Allow the brownies to chill well before cutting to ensure clean heart-shaped pieces.
Store leftovers in an airtight container in the refrigerator for up to 5 days.