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Heart Shaped Brownies

Indulge in these heart-shaped brownies featuring fudgy chocolate layers, creamy cheesecake, and a vibrant raspberry swirl.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

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
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
Brownie Base
  • 1 cup all-purpose flour (or gluten-free blend)
  • 3/4 cup Dutch-process cocoa powder, sifted
  • 1/4 teaspoon salt
  • 3/4 + 2 tablespoons refined coconut oil or neutral oil
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature

Method
 

Prepare Raspberry Sauce
  1. Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
Make Cheesecake Layer
  1. Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
Prepare Brownie Mixture
  1. Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one and combine both mixtures just until blended.
Bake
  1. Spread brownie batter in lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
  2. Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours.
  3. Cut into heart shapes and serve.

Notes

Serve warm-ish or chilled; dust with powdered sugar if desired. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.