Description
These rich, fudgy heart-shaped brownies feature a creamy cheesecake topping swirled with tangy raspberry sauce, making them the perfect romantic dessert for Valentine’s Day or any special occasion.
Ingredients
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Topping
- 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 cup + 2 tablespoons refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Make the Raspberry Sauce: In a saucepan over medium heat, combine raspberries, sugar, and vanilla extract. Simmer gently for 5 to 8 minutes until the mixture thickens. Strain through a fine mesh sieve to remove seeds, then set the smooth sauce aside to cool.
- Prepare the Cheesecake Topping: Using an electric mixer, beat the room-temperature cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, then beat again until fully combined and smooth.
- Mix Dry and Wet Ingredients for Brownie Batter: In a bowl, whisk together the flour, sifted cocoa powder, and salt. In a separate large bowl, mix the oil, granulated sugar, and vanilla extract. Add the eggs one at a time, mixing well after each addition. Gradually combine the dry ingredients into the wet mixture, stirring just until blended to avoid overmixing.
- Assemble the Brownies: Pour the brownie batter into an 8×8 inch baking pan lined with parchment paper and spread evenly. Spoon the cheesecake topping evenly over the brownie batter. Drizzle the raspberry sauce on top and gently swirl it through the cheesecake layer with a skewer to create a marbled effect.
- Bake the Brownies: Preheat the oven to 350°F (175°C). Bake the assembled brownies for 30 to 35 minutes until the edges are set but the center still slightly jiggles. Remove from oven and allow to cool completely in the pan.
- Chill and Cut: Once cooled, refrigerate the brownies for at least 2 hours to set fully. After chilling, remove from the pan and use a heart-shaped cookie cutter to cut out heart-shaped brownies. Serve chilled or at room temperature.
Notes
- Use room-temperature cream cheese and eggs for a smooth cheesecake topping consistency.
- Straining the raspberry sauce ensures no seeds remain, providing a silky texture.
- Chilling the brownies before cutting helps the cheesecake set and prevents crumbling during shaping.
- You can substitute all-purpose flour with a gluten-free blend for a gluten-free version.
- Store leftover brownies refrigerated in an airtight container for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
