Heart Shaped Brownies

By Lily | Last modified on Feb 9, 2026

Featured in: Desserts

Indulge in rich, fudgy brownies with a romantic twist. These heart shaped brownies feature a creamy cheesecake topping swirled with tangy raspberry sauce, creating a perfect balance of flavors and textures that make them ideal for Valentine’s Day or any special moment shared with loved ones.

The luscious combination of deep cocoa, smooth cream cheese, and vibrant raspberry makes every bite a delightful experience. The heart shapes add a charming presentation that’s sure to impress and show your affection in the sweetest way.

Why You’ll Love This Recipe

Rich and fudgy brownie base providing intense chocolate flavor
Creamy cheesecake layer adds silky texture and richness
Homemade raspberry sauce delivers a bright, tangy contrast
Heart-shaped serving adds a romantic, festive touch

Ingredients

Raspberries: Use 1 cup fresh or thawed frozen raspberries for a vibrant, natural tartness in the sauce.
Granulated sugar: 1 tablespoon to sweeten the raspberry sauce and 1 1/2 cups to balance the brownie sweetness.
Vanilla extract: 2 teaspoons combined provide warm, aromatic notes throughout the layers.
Cream cheese: 8 ounces at room temperature for a smooth, creamy cheesecake topping that blends easily.
Large egg: One egg for the cheesecake layer adds richness and structure.
All-purpose flour: 1 cup (or gluten-free blend) to form the tender, fudgy brownie base.
Dutch-process cocoa powder: 3/4 cup, sifted to ensure even distribution and deep chocolate flavor.
Salt: 1/4 teaspoon to enhance chocolate depth and overall flavor.
Refined coconut or neutral oil: 3/4 cup plus 2 tablespoons provide moistness and subtle richness.
Large eggs: 3 eggs at room temperature to contribute to the fudgy brownie structure.

Instructions

Make the Raspberry Sauce: Simmer raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla over medium heat for about 5 to 8 minutes until thickened. This reduces the berries into a vibrant sauce. Strain through a fine mesh sieve to remove seeds, resulting in a smooth, velvety texture perfect for swirling.
Prepare the Cheesecake Topping: Beat room-temperature cream cheese and 1/3 cup sugar until smooth and creamy using an electric mixer. Add in one egg and 1/2 teaspoon vanilla, mixing until fully combined. This creates a luscious and creamy layer that contrasts beautifully with the brownie beneath.
Mix Dry Ingredients: In a separate bowl, whisk together flour, sifted cocoa powder, and salt. This step ensures the dry ingredients are evenly distributed for a uniform chocolate flavor and tender crumb.
Combine Wet Ingredients: In another bowl, mix the oil with 1 1/2 cups sugar and 1 tablespoon vanilla. Add the three eggs one at a time, beating well after each addition. This emulsion creates a moist and rich batter foundation.
Form the Brownie Batter: Gently fold the dry ingredients into the wet mixture just until blended. Avoid overmixing to keep the brownies dense and fudgy. Spread the batter evenly in an 8×8-inch parchment-lined baking pan for even cooking.
Add Cheesecake and Raspberry Swirl: Pour the cheesecake mixture evenly over the brownie batter. Spoon dollops of raspberry sauce on top and use a skewer or knife to swirl gently, creating a marbled effect that looks stunning and enhances each bite.
Bake the Brownies: Bake in a preheated 350°F oven for 30 to 35 minutes until the brownie edges are set but a toothpick inserted in the center comes out with a few moist crumbs. This careful timing ensures a fudgy core with a cakey edge.
Cool and Chill: Allow brownies to cool completely at room temperature, then refrigerate for at least two hours to fully set the cheesecake topping and raspberry swirl. Chilling makes cutting neat heart shapes much easier.
Cut into Heart Shapes: Using a heart-shaped cookie cutter, press down firmly to cut the brownies into charming hearts. Clean the cutter between cuts for perfect edges. Serve chilled or at room temperature to enjoy the full complexity of flavors.

You Must Know

Use room-temperature ingredients for even mixing and smooth textures.
Strain the raspberry sauce to remove seeds for a refined mouthfeel.
Chill brownies thoroughly before cutting to preserve clean heart shapes.

Storage Tips

Store brownies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze airtight for up to 1 month, thawing overnight in the fridge before serving.

Serving Suggestions

Serve these heart shaped brownies chilled or at room temperature with a scoop of vanilla ice cream or fresh berries. They make an elegant dessert for romantic dinners or festive celebrations.

Professional Tips

Use Dutch-process cocoa for a rich chocolate flavor and smooth texture.
Whip cheesecake layer thoroughly to avoid lumps and achieve a creamy finish.
When swirling raspberry sauce, avoid overmixing to maintain pretty marbled patterns.

FAQs

Can I use frozen raspberries for the sauce?: Yes, frozen raspberries work well once thawed. Just ensure they are fully defrosted before simmering to release their flavors effectively.
Can I substitute cream cheese with mascarpone?: Mascarpone can be used as a substitute for cream cheese and will yield a slightly sweeter, creamier topping.
How do I store leftover brownies?: Keep leftovers refrigerated in an airtight container for up to 4 days. For longer storage, you can freeze wrapped brownies for up to one month.
Can I make the raspberry sauce ahead of time?: Yes, raspberry sauce can be made 2-3 days ahead and refrigerated. Warm slightly before swirling onto brownies.
What if I don’t have a heart-shaped cookie cutter?: You can cut brownies into squares or use any small cookie cutter shape you have for a personalized presentation.
Is it possible to make this gluten-free?: Yes, substitute the all-purpose flour with a gluten-free baking blend in equal amounts for gluten-free brownies.
Why should the eggs and cream cheese be at room temperature?: Room temperature ingredients mix more evenly and help create a smooth batter and topping, preventing lumps and improving texture.