Introduction

These heart-shaped brownies combine rich chocolate with a creamy cheesecake topping and a vibrant raspberry swirl, perfect for a special occasion or a delightful treat. The blend of flavors offers a decadent dessert that’s both impressive and easy to make at home.

Four heart-shaped mini cheesecakes sit on white parchment paper on a metal cooling rack over a white marbled surface. Each cheesecake has two visible layers: a dark brown, crumbly chocolate crust base and a creamy, pale yellow cheesecake top swirled with bright red raspberry sauce in a marbled pattern. Fresh red raspberries are scattered around the cooling rack and on the white marbled background, with a white bowl filled with raspberries partially visible in the top right corner. A white cloth with red stripes is folded in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract (divided use)
8 oz cream cheese, room temperature
⅓ cup granulated sugar
1 large egg, room temperature
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
3 large eggs, room temperature

Instructions

Step 1: In a small saucepan over medium heat, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 5 to 8 minutes until the mixture thickens. Strain through a fine mesh sieve to remove seeds and set the sauce aside.
Step 2: In a mixing bowl, beat the cream cheese with ⅓ cup sugar until smooth. Add 1 large egg and ½ teaspoon vanilla extract, then mix until creamy and well combined.
Step 3: In a separate bowl, whisk together the flour, sifted cocoa powder, and salt. In another large bowl, combine the ¾ cup plus 2 tablespoons oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add the 3 eggs one at a time, mixing well after each addition.
Step 4: Gently fold the dry ingredients into the wet ingredients just until blended, being careful not to overmix.
Step 5: Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Carefully spoon the cheesecake mixture over the batter, then drizzle the raspberry sauce on top.
Step 6: Use a skewer or toothpick to swirl the raspberry sauce into the cheesecake topping and brownie batter for a marbled effect.
Step 7: Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
Step 8: Allow the brownies to cool completely in the pan, then chill in the refrigerator for at least 2 hours to set.
Step 9: Once chilled, use a heart-shaped cookie cutter to cut the brownies into shapes. Serve and enjoy.

Tips & Variations

For a more intense raspberry flavor, add a teaspoon of lemon juice to the raspberry sauce during cooking.
If you prefer, substitute the cream cheese with mascarpone for a richer topping.
Use gluten-free flour to make the brownies suitable for gluten-sensitive guests without sacrificing texture.
Swirl the raspberry sauce carefully to avoid mixing it completely, preserving the visual contrast.

Storage

Store the heart-shaped brownies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture, or enjoy them chilled. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

The image shows heart-shaped brownies with two visible layers: a thick, dark brown chocolate base and a top layer swirled with creamy white and bright red raspberry sauce, creating a marbled pattern. The brownies are placed on crinkled white parchment paper, and fresh red raspberries are scattered around them on a white marbled surface. The texture of the chocolate layer looks dense and fudgy, contrasting with the smooth, swirled top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Simply thaw them completely before cooking to ensure the sauce thickens properly.

What can I substitute for coconut or neutral oil?

You can use melted butter or vegetable oil as a substitute, but note that butter will add a richer flavor while altering the texture slightly.