Introduction

This recipe for Heart Shaped Brownies features a rich chocolate base topped with creamy cheesecake and a vibrant raspberry swirl. Perfect for special occasions or a delightful treat, these brownies combine smooth, tangy, and sweet flavors in every bite.

The image shows four heart-shaped desserts on white parchment paper placed on a gold wire rack with a white marbled surface underneath. Each dessert has two main layers: a dense, dark brown base and a creamy, light beige top mixed with bright red raspberry swirls creating a marbled effect. Fresh raspberries are scattered around the rack and in a glass bowl in the corner, adding vibrant red highlights. The textures contrast with the smooth, creamy top and rich, fudgy base, all set against the clean, bright background. 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
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 + 2 tablespoons refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

Instructions

Step 1: In a small saucepan, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer over medium heat for 5–8 minutes until the mixture thickens. Strain through a fine mesh sieve to remove seeds and set aside.
Step 2: In a mixing bowl, beat the cream cheese and ⅓ cup sugar until smooth. Add 1 egg and ½ teaspoon vanilla extract, mixing until creamy and combined.
Step 3: In one bowl, whisk together the flour, cocoa powder, and salt. In another, combine ¾ cup 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: Gradually add the dry ingredients to the wet ingredients, stirring just until blended. Be careful not to overmix.
Step 5: Line a baking pan with parchment paper and spread the brownie batter evenly. Carefully spoon the cheesecake mixture over the batter, then drop spoonfuls of the raspberry sauce on top.
Step 6: Use a skewer or knife to gently swirl the raspberry sauce and cheesecake layer into the brownie batter for a marbled effect.
Step 7: Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Step 8: Allow the brownies to cool completely in the pan, then chill in the refrigerator for at least 2 hours before cutting.
Step 9: Once chilled, cut into heart shapes using a cookie cutter and serve.

Tips & Variations

Use room-temperature cream cheese and eggs to achieve a smooth and creamy cheesecake layer.
Straining the raspberry sauce removes seeds, giving the swirl a silky texture without crunch.
For a nutty twist, sprinkle chopped toasted nuts over the batter before adding the cheesecake layer.
Substitute the raspberries with strawberry or cherry preserves for a different fruit flavor.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 4 days. This keeps the cheesecake topping fresh and the raspberry swirl vibrant. To serve, let the brownies sit at room temperature for about 10 minutes or warm gently for 15 seconds in the microwave.

How to Serve

The image shows three stacked dessert pieces with two circular ones behind a heart-shaped piece in front, all placed on a white marbled surface. Each piece has two layers: the bottom layer is dark brown, moist, and dense, resembling chocolate brownie, while the top layer is creamy off-white with bright red swirls of raspberry sauce creating a marbled pattern. Fresh red raspberries surround the desserts, adding a fresh, natural touch. The heart-shaped piece in front prominently displays the red and white marbled top with the dark layer visible on the edges. 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 the raspberry sauce?

Yes, thaw frozen raspberries completely before cooking to ensure the mixture thickens properly and strains easily.

Do I have to chill the brownies before cutting into heart shapes?

Chilling is recommended because it firms up the cheesecake and raspberry layers, making clean, neat cuts easier and preventing the topping from smearing.