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–+ servings
Heart Shaped Brownies

Decadent Heart Shaped Brownies with Raspberry Bliss

These heart shaped brownies with raspberry swirl are a delightful treat, combining rich chocolate and creamy cheesecake for a perfect dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Swirl
  • 1 cup Raspberries Substitute with thinned raspberry jam or berry puree
  • 1 tablespoon Granulated Sugar Adjust according to taste
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
For the Brownie Base
  • 1.5 cups Granulated Sugar Measure accurately for balanced sweetness
  • 0.75 cup Dutch-Process Cocoa Powder Avoid regular cocoa powder for best taste
  • 1 cup All-Purpose Flour Use gluten-free blend if needed
  • 0.25 teaspoon Salt Enhances sweetness
  • 0.75 cup Refined Coconut Oil or Neutral Oil Add richness without coconut flavor
For the Cheesecake Layer
  • 8 oz Cream Cheese At room temperature to avoid lumps
  • 1 large Egg For cheesecake
  • 3 large Eggs For brownies, all at room temperature
  • 1 teaspoon Vanilla Extract Again, use pure for best flavor

Equipment

  • Medium saucepan
  • Mixing Bowls
  • Baking pan
  • parchment paper
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. In a medium saucepan, combine 1 cup of raspberries, 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla. Simmer for 5-8 minutes, then strain to create raspberry sauce.
  2. In a mixing bowl, beat 8 oz of cream cheese with ⅓ cup of sugar until smooth. Add 1 large egg and 1 teaspoon vanilla, mixing until silky.
  3. In another bowl, whisk together 1 cup of flour, ¾ cup of cocoa powder, and ¼ teaspoon of salt.
  4. In a large bowl, combine ¾ cup plus 2 tablespoons of coconut oil, 1.5 cups of sugar, and 1 teaspoon vanilla. Mix well, then add 3 large eggs one at a time. Fold in dry ingredients.
  5. Line a baking pan with parchment paper. Spread half of the brownie batter in the pan, pour over the cheesecake mixture, and dollop raspberry sauce on top. Swirl gently.
  6. Preheat oven to 350°F (175°C). Bake for 30-35 minutes until the center jiggles slightly. Cool completely and chill in the fridge for 2 hours.
  7. Use a heart-shaped cutter to slice the brownies into shapes. Serve with whipped cream or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure all dairy ingredients are at room temperature for a smooth cheesecake layer. Avoid overmixing the brownie batter to maintain a fudgy texture. Chill the brownies for easy cutting.

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