Name: Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup raspberries (fresh or thawed frozen); 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; 8 oz cream cheese, room temperature; 1/3 cup granulated sugar; 1 large egg, room temperature; 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

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It’s that delightful time of year when love is in the air! Imagine the warm, inviting aroma of rich chocolate wafting through your kitchen, promising something special. As you take in the sight of these gorgeous heart-shaped brownies, luscious raspberry swirls dance through creamy cheesecake, effortlessly catching your eye. The texture? Velvety and fudgy, with just the right amount of richness to make any bite a pure joy.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

I can’t help but think of my childhood when, on Valentine’s Day, my mom would bake treats shaped like hearts and decorate them with vibrant colors. It was always an exciting day filled with sweet surprises, and now I love carrying on that tradition. These Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping) are perfect for your loved ones, making any romantic occasion feel extra special. Grab your apron and let’s get started on this delightful treat—your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Whip up these brownies in just an hour, making it perfect for those last-minute surprises.
Irresistible Flavor: The marriage of rich chocolate, silky cheesecake, and tart raspberry will have you dreaming about them.
Eye-Catching Appeal: They’re not just delicious; they’re festive and adorable, making them perfect for sharing (or keeping all to yourself!).
Flexible Serving: Whether it’s a dessert for a romantic dinner or a sweet addition to a gathering, these brownies shine on any occasion.
Diet-Friendly Options: You can easily substitute gluten-free flour for a delicious treat that everyone can enjoy.

Ingredients You’ll Need

1 cup raspberries (fresh or thawed frozen): These add a burst of tanginess; fresh raspberries are ideal, but frozen work perfectly if you can’t find fresh ones.
1 tablespoon granulated sugar: This sweetens the raspberry sauce, balancing out its tartness.
1 teaspoon vanilla extract: Provides a lovely aromatic note that enhances flavors in both the raspberry sauce and the cheesecake topping.
8 oz cream cheese, room temperature: The base for the cheesecake topping, contributing creaminess and richness.
1/3 cup granulated sugar: Sweetens the cheesecake, creating a delightful contrast to the brownies.
1 large egg, room temperature: Helps bind the cheesecake mixture together, ensuring a smooth texture.
1 cup all-purpose flour (or gluten-free blend): Provides structure to the brownies; for a gluten-free option, a 1:1 gluten-free baking blend will work well.
3/4 cup Dutch-process cocoa powder, sifted: Adds deep flavor and contributes to the signature fudgy texture.
1/4 teaspoon salt: Enhances the sweetness in both the brownie and cheesecake layers.
3/4 + 2 tablespoons refined coconut oil or neutral oil: Keeps the brownies moist and fudgy; feel free to substitute with vegetable oil if you prefer.
1 1/2 cups granulated sugar: A significant part of the brownie base that makes them decadently sweet.
1 tablespoon vanilla extract: Adds richness to the brownie batter, complementing the cocoa.

How to Make Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)

Simmer Raspberry Sauce: In a small saucepan over medium heat, combine the raspberries, 1 tablespoon of sugar, and 1 teaspoon vanilla extract. Let it simmer for about 5–8 minutes, stirring occasionally, until the mixture thickens. You’ll know it’s ready when it’s bubbling and fragrant. Strain the sauce through a fine mesh sieve to remove the seeds, and set it aside to cool slightly.

Prepare Cheesecake Mixture: In a mixing bowl, beat the room-temperature cream cheese with 1/3 cup of granulated sugar until smooth and creamy, about 2-3 minutes. Add the large egg and 1/2 teaspoon vanilla extract, and blend until fully incorporated. This mixture should be luscious and easy to spread. Set it aside while you make the brownie batter.

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, and salt until combined. This will ensure no lumps of cocoa remain in your brownies, giving them that smooth texture we love.

Blend Wet Ingredients: In another bowl, mix the 3/4 cup + 2 tablespoons of refined coconut oil with 1 1/2 cups of granulated sugar and 1 tablespoon of vanilla extract until well-combined. Now, add the three large eggs one at a time, mixing thoroughly after each addition for a glossy batter.

Combine Together Gently: Gradually add the dry mixture to the wet mixture. Fold it in with a spatula until just combined. Do not overmix; it’s okay if a few flour pockets remain. This is key to achieving that fudgy brownie texture you crave.

Layer and Swirl: Spread the brownie batter evenly into a lined baking pan. Pour the cheesecake mixture over the brownies, spreading it gently with the spatula. Take your cooled raspberry sauce and spoon it over the cheesecake layer. Using a skewer or knife, swirl the raspberry sauce through the cheesecake to create a beautiful pattern without over swirling, which will muddle the layers together.

Bake to Perfection: Preheat your oven to 350°F (175°C) and bake the brownies for 30–35 minutes. They’re done when the edges look set, and a toothpick inserted in the center comes out mostly clean but with a few moist crumbs. Make sure not to overbake, as these brownies are best when they’re fudgy!

Storing & Reheating

These heart-shaped brownies are best enjoyed fresh but can be stored at room temperature for up to two days in an airtight container. For longer storage, refrigerate them for about a week. If you need more time, freeze the brownies in an airtight container for up to three months. When you’re ready to enjoy them, simply let them thaw in the refrigerator overnight and reheat in the microwave for about 15 seconds for that fresh-out-of-the-oven taste!

Chef’s Helpful Tips

Be sure to whip the cream cheese well; if it’s too cold, it can end up lumpy, which we definitely want to avoid.
For a cleaner cut when shaping your brownies into hearts, use a warm knife—just dip it in hot water and wipe it clean between cuts.
Don’t skip the chilling step; it make the brownies easier to cut and enhances their flavor.
If the raspberry sauce gets too thick, just add a little water to bring it back to a pourable consistency.

There you have it! These delicious Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping) are sure to impress everyone this season. With each bite, you’ll experience an explosion of flavor—a perfect blend of sweet, tart, and creamy. Plus, who can resist the joy of presenting treats that are not only delectable but also adorable? So, roll up your sleeves, and let’s bring a delicious and heartwarming experience to life!

Recipe FAQs

Can I make these brownies in advance?

Absolutely! You can prepare the brownie batter and cheesecake mixture a day ahead, then bake them when you’re ready. Just be sure to cool and store them properly in the fridge overnight to maintain their freshness.

What should I do if I don’t have Dutch-process cocoa powder?

You can substitute it with natural cocoa powder, but keep in mind that the flavor and color may be slightly different. To balance the acidity, consider reducing the baking powder by 1/4 teaspoon if you’re using all-purpose flour.

Can I incorporate other fruits besides raspberry?

Definitely! You can use strawberries, blueberries, or even cherries for a delightful twist. Just keep in mind that each fruit will lend its own unique flavor profile to the brownies.

How do I know when the brownies are done?

The best test is to look for slightly puffed edges and a moist center. Insert a toothpick into the center; it should come out with a few moist crumbs—if it’s completely clean, the brownies could be overbaked, so keep an eye on them!