Description
These heart-shaped brownies are a perfect dessert for any romantic occasion, especially Valentine’s Day. With their fudgy texture, creamy cheesecake topping, and swirls of tangy raspberry sauce, they are as beautiful as they are delicious.
Ingredients
Scale
- 1 cup raspberries (fresh or frozen, defrosted) – For the raspberry sauce
- 1 tablespoon granulated sugar – Sweetens the raspberry sauce
- 1 teaspoon vanilla extract – Adds flavor to the raspberry sauce
- 8 ounces cream cheese (room temperature) – Forms the creamy cheesecake topping
- 1/3 cup granulated sugar – Sweetens the cheesecake topping
- 1 large egg (room temperature) – Binds the cheesecake mixture together
- 1/2 teaspoon vanilla extract – Adds flavor to the cheesecake topping
- 1 cup flour (all-purpose, whole wheat, or gluten-free) – Forms the base of the brownie
- 3/4 cup cocoa powder (Dutch-process) – Provides a rich chocolate flavor
- 1/4 teaspoon salt – Enhances the flavor of the brownies
- 3/4 cup + 2 tablespoons oil – Adds moisture to the brownies
- 1 1/2 cups granulated sugar – Sweetens the brownie base
- 1 tablespoon vanilla extract – Adds flavor to the brownie base
- 3 large eggs (room temperature) – Binds the brownie mixture together
Instructions
- Combine 1 cup of raspberries, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract in a saucepan. Cook over medium heat for 5-8 minutes until the sauce thickens slightly. Strain the sauce to remove seeds and set aside.
- In a medium bowl, beat 8 ounces of cream cheese with 1/3 cup of sugar until smooth. Add 1 egg and 1/2 teaspoon of vanilla extract. Mix until fully combined and set aside.
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In a medium bowl, combine 1 cup flour, 3/4 cup cocoa powder, and 1/4 teaspoon salt.
- In a large bowl, whisk together 3/4 cup oil, 1 1/2 cups sugar, and 1 tablespoon vanilla extract. Add 3 eggs, one at a time, mixing after each addition.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Pour the brownie batter into the prepared pan.
- Spread the cheesecake topping over the brownie batter.
- Drop spoonfuls of raspberry sauce over the cheesecake and swirl using a skewer.
- Bake at 350°F (175°C) for 30-35 minutes. The brownies will jiggle slightly but will firm up as they cool.
- Let the brownies cool completely, then refrigerate for 2 hours. Once chilled, use a heart-shaped cookie cutter to cut out heart shapes.
Notes
- Perfect for Valentine’s Day or any romantic occasion
- Can use fresh or frozen raspberries
- Allow brownies to cool completely before cutting
- Prep Time: 1 hour
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 421
- Sugar: 33g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Heart Shaped Brownies