Description
These Heart Shaped Brownies are a delightful blend of rich chocolate, tart raspberry, and creamy cheesecake. Perfect for romantic occasions, these easy-to-make treats are sure to impress!
Ingredients
Scale
- 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
Instructions
- Simmer raspberries with sugar and vanilla until thickened, then strain to remove seeds.
- Beat cream cheese with sugar until smooth. Add egg and vanilla, mix well.
- Whisk together flour, cocoa powder, and salt in a bowl.
- Mix oil, sugar, and vanilla. Blend in eggs one at a time until glossy.
- Combine dry and wet ingredients gently to avoid overmixing.
- Spread brownie batter in a lined pan, layer with cheesecake mixture, and swirl raspberry sauce.
- Bake at 350°F (175°C) for 30-35 minutes until edges are set.
Notes
For gluten-free brownies, use a gluten-free flour blend.
Make sure cream cheese is softened to avoid lumps in the cheesecake mixture.
Store leftover brownies in an airtight container for up to two days.
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg