Description
Delight in these beautiful heart-shaped brownies featuring a luscious layer of creamy cheesecake and a vibrant raspberry swirl. Perfectly rich and fudgy, these brownies combine chocolate, cream cheese, and tangy raspberries to create a dessert that’s as visually charming as it is delicious. Ideal for special occasions or anytime you want to impress with a homemade treat.
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 cup + 2 tablespoons refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare the Raspberry Sauce: In a saucepan over medium heat, combine the raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 5 to 8 minutes, stirring occasionally, until the mixture thickens. Remove from heat and strain through a fine sieve to remove the seeds. Set aside the smooth sauce.
- Make the Cheesecake Mixture: In a mixing bowl, beat the cream cheese and ⅓ cup sugar together until smooth and creamy. Add 1 large egg and ½ teaspoon vanilla extract, mixing until fully incorporated and creamy. Set aside.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, sifted Dutch-process cocoa powder, and salt ensuring they are well combined.
- Mix the Wet Ingredients for Brownie Batter: In another bowl, combine the refined coconut oil (or neutral oil), 1 ½ cups sugar, and 1 tablespoon vanilla extract. Beat in the eggs one at a time, mixing well after each addition.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding gently and mixing just until blended. Avoid overmixing to keep the brownies tender.
- Assemble the Brownies: Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Spoon the cheesecake mixture over the brownie batter and spread gently. Then, spoon the prepared raspberry sauce over the cheesecake layer. Use a skewer or knife to swirl the raspberry sauce gently into the cheesecake layer to create a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled brownie cheesecake 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 from the oven and allow to cool completely in the pan. Once cooled, transfer to the refrigerator and chill for at least 2 hours to set completely before cutting.
- Cut and Serve: Once chilled, use heart-shaped cookie cutters to cut the brownies into hearts. Serve chilled for best texture and flavor.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth and creamy cheesecake layer without lumps.
- Strain the raspberry sauce to remove seeds for a smoother texture and better mouthfeel.
- Chill the brownies completely before cutting to ensure clean heart-shaped slices and a firm texture.
- If using a gluten-free flour blend, ensure it is suitable for baking for best results.
Nutrition
- Serving Size: 1 heart-shaped brownie (approximately 80g)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
