Heart Shaped Brownies
Rich, fudgy brownies topped with creamy cheesecake and tangy raspberry swirl create a perfect romantic dessert for Valentine's Day or special occasions.
Equipment
- 2 mixing bowl
- 1 saucepan
- 1 electric mixer
- 1 8×8 baking pan lined with parchment paper
- 1 heart-shaped cookie cutter
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 cup refined coconut oil or neutral oil
- 2 tablespoons 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 to 8 minutes until thickened.
- Strain raspberry sauce to remove seeds and set aside.
- Beat cream cheese and sugar until smooth, then add egg and vanilla and mix until creamy.
- Whisk flour, cocoa powder, and salt in a bowl.
- In a separate bowl, mix oil, sugar, and vanilla, then add eggs one at a time.
- Combine the dry ingredients with the wet ingredients just until blended.
- Spread brownie batter evenly in the prepared baking pan.
- Pour the cheesecake mixture over the brownie batter, then spoon raspberry sauce and swirl gently with a skewer.
- Bake at 350°F for 30 to 35 minutes.
- Cool completely, then chill the brownies for 2 hours.
- Cut into heart shapes using a cookie cutter and serve.
Notes
- Use room-temperature cream cheese and eggs for smooth texture.
- Strain raspberry sauce to remove seeds for best mouthfeel.
- Chill brownies completely before cutting into heart shapes.