Making these heart shaped brownies is pure joy. Each bite mixes rich chocolate, creamy cheesecake, and a swirl of sweet-tart raspberry. They’re the perfect romantic chocolate dessert for Valentine’s Day or any cozy night in. With simple ingredients and easy steps, this heart shaped brownies recipe takes about 3 hours total, including chilling. Plus, they keep beautifully for days, making them ideal for gifting or planning ahead.
Why You’ll Love These Heart-Shaped Valentine’s Brownies
These Valentine’s Day brownies are more than just cute—they’re outrageously good. The fudgy chocolate base melts into a luscious cheesecake layer, while ribbons of raspberry add a burst of tangy sweetness. The combination is perfectly balanced and absolutely irresistible.
Because they’re cut into hearts, they make a sweet, personal treat for your partner, friends, or even a self-care dessert. Serve them on a plate with fresh berries or pack them in small boxes as thoughtful homemade gifts. With their glossy top and creamy swirl, they look like something from a bakery—but they’re so easy to make at home.
Ingredients You’ll Need
For the Raspberry Sauce
You’ll need 1 cup raspberries (fresh or thawed), 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer these together for 5–8 minutes until slightly thickened. Then strain out the seeds for a smooth, glossy finish. If you’re in a rush, you can use thinned raspberry jam or store-bought sauce instead.
For the Cheesecake Topping
Mix 8 ounces of room-temperature cream cheese, 1/3 cup sugar, 1 egg, and 1/2 teaspoon vanilla. Room-temperature ingredients blend smoother and give a creamy texture without lumps.
For the Brownie Batter
You’ll need 1 cup flour, 3/4 cup Dutch-process cocoa, 1/4 teaspoon salt, 3/4 cup plus 2 tablespoons oil, 1 1/2 cups sugar, 1 tablespoon vanilla, and 3 eggs. Refined coconut oil gives a rich but neutral taste. Avoid overmixing—this keeps the brownies fudgy instead of cakey. You can use all-purpose, whole wheat, or gluten-free flour blends.
Prep time: 25 minutes | Bake time: 30–35 minutes | Total: About 3 hours with chilling
Step-by-Step: How to Make Heart-Shaped Valentine’s Brownies
Make the Raspberry Sauce
Combine flour, cocoa, and salt in one bowl. In another, whisk together oil, sugar, and vanilla. Add the eggs one at a time until glossy. Fold in the dry mixture just until no streaks remain.
Assemble and Swirl
Spread the brownie batter in a parchment-lined 8×8 pan. Pour cheesecake mixture on top. Add spoonfuls of raspberry sauce and gently swirl with a knife or skewer for a marbled pattern.
Bake, Cool, and Cut
Bake at 350°F (175°C) for 30–35 minutes. The center should jiggle slightly when done. Cool the pan on a wire rack, then refrigerate for at least 2 hours. Once firm, use a heart-shaped cutter to create adorable brownie hearts.
Expert Tips for Perfect Results
Always use room-temperature cream cheese and eggs to avoid lumps. Strain the raspberry sauce for a velvety finish. Don’t overmix the brownie batter—stir just until the ingredients come together. If you use coconut oil, go with refined to avoid a coconut taste.
For decoration, dust with powdered sugar or drizzle extra raspberry sauce before serving. You can even add a few fresh raspberries on top for a romantic touch.
Make Ahead and Storage Tips
This recipe is easy to plan ahead. The raspberry sauce lasts up to 4 days in the fridge. You can make the cheesecake topping a day early, and the dry brownie mix can be stored for months. Once baked, refrigerate brownies in an airtight container for up to 4 days.
To freeze, wrap each heart in plastic, place in a zip-top bag, and freeze up to 3 months. Thaw in the fridge overnight for best texture. They’ll stay moist and fudgy, just like freshly baked.
Ingredient Variations and Dietary Options
You can use teff, light buckwheat, or gluten-free 1:1 blends for a gluten-free version. While this isn’t vegan due to the cheesecake topping, you can skip that layer or try a vegan brownie mix for a dairy-free twist.
For variety, try different berries like strawberry, cherry, or blackberry for the swirl. Each adds its own sweet-tart flavor. You can even blend a bit of chocolate ganache for a richer version.
Serving Ideas for Valentine’s Day
Serve your heart shaped brownies with a dollop of whipped cream or a scoop of vanilla ice cream. Drizzle extra raspberry sauce on top for a restaurant-style finish. They pair beautifully with coffee or dessert wine.
Conclusion
These Heart-Shaped Valentine’s Brownies bring love to life in every bite. With a fudgy base, creamy cheesecake topping, and ruby-red raspberry swirl, they’re as beautiful as they are delicious. Whether you bake them for your Valentine or treat yourself, you’ll adore every chocolatey, tangy, creamy piece.
So grab your mixer, turn on your oven, and make this irresistible dessert today. Share these heart shaped brownies with your Valentine and spread the love one bite at a time.
Heart Shaped Brownies
Equipment
- mixing bowls for combining wet and dry ingredients
- Saucepan for raspberry sauce
- electric mixer for beating cream cheese
- 8×8 baking pan lined with parchment paper
- Heart-shaped cookie cutter for cutting brownies
Ingredients
- 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
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.