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Heart Shaped Brownies

Heart Shaped Brownies with Raspberry Cheesecake Swirl

These Heart Shaped Brownies are a delightful blend of rich chocolate and creamy raspberry cheesecake, perfect for Valentine's Day.
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Prep Time 3 hours
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 5 hours 35 minutes
Servings: 12 brownies
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Sauce
  • 1 cup Raspberries Substitute with thinned raspberry jam if in a hurry.
  • 0.5 cup Granulated Sugar Consider using honey or agave as a natural alternative.
  • 1 teaspoon Vanilla Extract Can be replaced with almond extract for a different flavor.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Use non-dairy cream cheese for a dairy-free version.
  • 0.33 cup Granulated Sugar Brown sugar can add a caramel flavor.
  • 1 large Egg Use a flax egg for a vegan option.
For the Brownie Batter
  • 0.75 cup All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 0.5 cup Dutch-Process Cocoa Powder Regular cocoa powder can work, but may alter taste slightly.
  • 0.25 teaspoon Salt No substitution necessary.
  • 0.5 cup Coconut Oil or Neutral Oil Use vegetable oil or melted unsalted butter as alternatives.
  • 1 cup Granulated Sugar No major substitute recommended unless preferred lighter sugar like coconut sugar.
  • 1 teaspoon Vanilla Extract Almond extract can be a substitute for varied taste.
  • 3 large Eggs Can substitute with applesauce (1/4 cup per egg) for a vegan option.

Equipment

  • medium saucepan
  • Mixing bowl
  • Electric mixer
  • Large bowl
  • Spatula
  • 8x8 baking pan
  • Parchment Paper
  • Whisk
  • skewer or toothpick

Method
 

Step‑by‑Step Instructions
  1. Prepare Raspberry Sauce: In a medium saucepan, combine raspberries, granulated sugar, and vanilla extract. Cook over medium heat for about 5 to 8 minutes, stirring occasionally until thickened. Strain through a fine mesh sieve and set aside to cool.
  2. Make Cheesecake Mixture: In a mixing bowl, beat cream cheese and granulated sugar until smooth. Incorporate the egg and vanilla extract, mixing until fully combined.
  3. Combine Brownie Batter: Whisk together flour, cocoa powder, and salt. In another bowl, mix coconut oil, granulated sugar, and vanilla extract, then add eggs one at a time. Fold in dry ingredients.
  4. Assemble Brownies: Preheat the oven to 350°F (175°C) and line an 8x8 baking pan with parchment paper. Pour brownie batter into the pan, dollop cheesecake mixture, and swirl raspberry sauce over top.
  5. Bake: Bake for 30-35 minutes or until the center jiggles slightly but is set. Let cool completely on a wire rack.
  6. Chill and Cut: Chill in the refrigerator for at least 2 hours before cutting into heart shapes with a cookie cutter.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use room-temperature ingredients for a smoother texture. Avoid overmixing to keep brownies fudgy. Chill thoroughly for clean cuts.

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