Introduction

These heart-shaped brownies combine rich, fudgy chocolate with a creamy cheesecake swirl and a bright raspberry sauce. Perfect for special occasions or whenever you want to show some love with a delicious homemade treat.

Three heart-shaped brownies are arranged on a white plate placed on a white marbled surface. Each brownie has a thick dark brown base layer with a smooth, creamy layer on top that is swirled with red raspberry sauce in a heart pattern. Around the brownies, fresh red raspberries lightly dusted with powdered sugar add a pop of color and texture. The plate also has a light dusting of powdered sugar for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar (for raspberry sauce)
1 teaspoon vanilla extract (for raspberry sauce)
8 oz cream cheese, room temperature
1/3 cup granulated sugar (for cheesecake)
1 large egg, room temperature (for cheesecake)
1/2 teaspoon vanilla extract (for cheesecake)
1 cup all-purpose flour or gluten-free blend
3/4 cup Dutch-process cocoa powder, sifted
1/4 teaspoon salt
3/4 cup + 2 tablespoons refined coconut oil or neutral oil
1 1/2 cups granulated sugar
1 tablespoon vanilla extract (for brownie batter)
3 large eggs, room temperature

Instructions

Step 1: Place raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract in a small saucepan. Simmer over medium heat for 5–8 minutes, until the fruit breaks down and the sauce thickens.
Step 2: Strain the raspberry mixture through a fine mesh sieve to remove seeds, pressing with the back of a spoon. Set the smooth sauce aside to cool.
Step 3: Beat the room-temperature cream cheese with 1/3 cup sugar until smooth. Add 1 large egg and 1/2 teaspoon vanilla extract, mixing until creamy.
Step 4: In a medium bowl, whisk together the flour, sifted cocoa powder, and salt.
Step 5: In a large bowl, whisk the coconut or neutral oil with 1 1/2 cups sugar and 1 tablespoon vanilla extract.
Step 6: Add the 3 large eggs one at a time to the wet ingredients, whisking well after each until the mixture is glossy.
Step 7: Gently fold the dry ingredients into the wet ingredients until no streaks remain.
Step 8: Line a baking pan with parchment paper and spread the brownie batter into an even layer.
Step 9: Spoon the cheesecake mixture over the brownie batter, then drop spoonfuls of the cooled raspberry sauce on top. Use a knife or skewer to swirl the layers, creating marbled heart shapes.
Step 10: Bake at 350°F (175°C) for 30–35 minutes, until the edges are set but the center is still slightly soft.
Step 11: Cool completely on a wire rack, then refrigerate the brownies for at least 2 hours to set the layers.
Step 12: Once chilled, use a small heart-shaped cookie cutter to stamp neat heart shapes from the brownie slab before serving.

Tips & Variations

Use thawed frozen raspberries if fresh aren’t available; simmering helps concentrate their flavor.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend measured equally.
Make sure cream cheese and eggs are at room temperature for a smooth cheesecake swirl.
Try swirling in other fruit sauces like strawberry or cherry for different flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To enjoy, allow brownies to come to room temperature or warm gently in the microwave for 10–15 seconds. These brownies freeze well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before cutting.

How to Serve

Two square pieces of dark brown chocolate cake with a moist texture sit on a white plate. The cake has a visible red raspberry layer near the bottom, with some raspberries embedded inside. One piece is topped with a thick dollop of white cream and four fresh, bright red raspberries on top. Both cake pieces and the plate have a light dusting of powdered sugar. Three additional fresh raspberries rest on the plate near the cakes, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry sauce ahead of time?

Yes, the raspberry sauce can be made a day ahead and kept refrigerated. Bring it to room temperature before swirling it into the brownie batter.

Do I need to use Dutch-process cocoa powder?

While Dutch-process cocoa provides a deep chocolate flavor and smooth texture, natural cocoa powder can be used as a substitute. Expect a slightly different flavor and lighter color.