Description
These Heart Shaped Brownies are a decadent dessert featuring a rich chocolate brownie base swirled with creamy cheesecake and a luscious raspberry sauce, perfect for Valentine's Day or any special occasion.
Ingredients
Scale
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Layer
- 8 oz cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
Brownie Batter
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup Dutch-process cocoa powder, sifted
- ¼ teaspoon salt
- ¾ cup + 2 tablespoons refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare Raspberry Sauce: In a saucepan over medium heat, combine raspberries, sugar, and vanilla extract. Simmer for 8 minutes or until thickened, then strain through a fine sieve to remove seeds. Set the smooth sauce aside to cool.
- Make Cheesecake Mixture: In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, and continue mixing until well combined and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder, and salt to ensure even distribution.
- Combine Wet Ingredients: In another bowl, mix the coconut or neutral oil, sugar, and vanilla extract. Add the eggs one at a time, mixing well after each addition.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until blended to avoid overmixing and ensure fudgy brownies.
- Assemble Layers: Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Pour the cheesecake mixture over the batter. Spoon the raspberry sauce over the cheesecake layer and use a skewer or knife to gently swirl the sauce into the cheesecake.
- Bake: Preheat the oven to 350°F. Bake the layered brownie for 35 minutes or until a toothpick inserted near the center comes out with moist crumbs but not wet batter.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then refrigerate for 2 hours or until firm enough to cut.
- Cut and Serve: Using a heart-shaped cutter, cut the brownies into hearts. Serve chilled or at room temperature.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth and creamy cheesecake mixture.
- Straining the raspberry sauce removes seeds for a silky texture and a better mouthfeel.
- Chill the brownies completely before cutting to help maintain clean, defined heart shapes.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer less sweetness in the raspberry sauce, reduce the sugar slightly.
Nutrition
- Serving Size: 1 heart
- Calories: 360 kcal
- Sugar: 35 g
- Sodium: 95 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
