Description

These Heart Shaped Brownies feature a delightful raspberry swirl and creamy cheesecake topping. With simple ingredients such as cream cheese and raspberries, they make an irresistible dessert that’s perfect for celebrations or cozy nights in.

Ingredients

Scale

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 tbsp cup refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

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Instructions

Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.
Spread brownie batter in lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours. Cut into heart shapes and serve.

Notes

Make sure to use room temperature ingredients for a smooth batter.
Feel free to garnish with more raspberries or a dusting of powdered sugar before serving.
Store any leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 brownie
Calories: 350
Sugar: 30g
Sodium: 120mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg