Description

These Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping are delightful treats that combine rich chocolate brownies with a creamy cheesecake layer and a tangy raspberry swirl. Perfect for a special celebration or as a sweet surprise, they embody the essence of homemade goodness with simple preparations and vibrant flavors.

Ingredients

Scale

1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
8 oz cream cheese, room temperature
⅓ cup granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free blend)
¾ cup dutch-process cocoa powder, sifted
¼ teaspoon salt
¾ + 2 tbsp cup refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

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Instructions

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

Notes

For a gluten-free version, use a gluten-free flour blend.
Make sure the cream cheese is at room temperature for a smooth cheesecake mixture.
Allow the brownies to chill properly for the best texture before cutting.

Nutrition

Serving Size: 1 brownie
Calories: 310
Sugar: 22g
Sodium: 210mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg