Introduction

These Heart Shaped Brownies combine rich chocolate with creamy cheesecake and a bright raspberry swirl. Perfect for a special occasion or a sweet treat, they impress with their delightful layers and beautiful presentation.

The image shows four heart-shaped brownies on a piece of white parchment paper placed on a cooling rack. Each brownie has two visible layers: the bottom layer is dark brown with a rich, dense texture, and the top layer is creamy white with bright red raspberry swirls in irregular patterns, creating a marbled effect. Around the brownies, fresh red raspberries are scattered on a white marbled surface, and a small clear glass bowl filled with raspberries is placed in the upper right 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
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, simmer raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract over medium heat for 5–8 minutes until thickened. Strain the mixture through a fine sieve to remove seeds. Set the raspberry sauce aside to cool.
Step 2: In a bowl, beat the cream cheese and ⅓ cup sugar until smooth. Add 1 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 ¾ cup plus 2 tablespoons oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add the eggs one at a time, mixing well after each addition.
Step 4: Gently fold the dry ingredients into the wet ingredients until just blended—avoid overmixing to keep the brownies tender.
Step 5: Line a baking pan with parchment paper and spread the brownie batter evenly. Pour the cheesecake mixture over the batter, then spoon the raspberry sauce on top. Using a skewer or toothpick, swirl the cheesecake and raspberry sauce gently to create a marbled effect.
Step 6: Bake in a preheated 350°F (175°C) oven for 30–35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
Step 7: Allow the brownies to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to firm up for easier cutting and serving.
Step 8: Use a heart-shaped cookie cutter to cut the brownies into heart shapes. Serve chilled or at room temperature.

Tips & Variations

Use fresh raspberries when in season for the best flavor, or frozen raspberries thawed completely if fresh aren’t available.
For a dairy-free option, substitute cream cheese with a plant-based cream cheese alternative.
To add extra texture, sprinkle chopped nuts or chocolate chips into the brownie batter before baking.
If you prefer a more intense chocolate flavor, use a combination of Dutch-process and natural cocoa powder.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months; thaw in the refrigerator before serving. For best texture, serve chilled or briefly bring to room temperature before enjoying.

How to Serve

The image shows a stack of three round layered desserts with a heart-shaped one leaning against them in the front. Each dessert has two layers: a thick, dark brown bottom layer with a moist and dense texture, and a top creamy white layer with red swirls creating a marbled pattern. The heart-shaped dessert in front highlights the swirl design more clearly. The background and surface have a white marbled texture, with some red raspberries scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries directly without thawing?

It’s best to thaw frozen raspberries before using to ensure the sauce cooks evenly and thickens properly without excess water.

How do I know when the brownies are done baking?

The edges should be set and starting to pull away from the pan, while the center will still be slightly soft. A toothpick inserted near the cheesecake swirl should come out with a few moist crumbs but not wet batter.