Heart Shaped Brownies
Rich, fudgy heart shaped brownies with creamy cheesecake topping and a swirl of tangy raspberry sauce — perfect for Valentine’s Day or any romantic occasion.
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.
Notes
Use room-temperature cream cheese and eggs for a smooth texture. Strain the raspberry sauce to remove seeds for the best mouthfeel. Chill completely before cutting into heart shapes.