Heart Shaped Brownies Raspberry (Print-Friendly Format)
Decadent heart brownies swirled with cheesecake and tangy raspberry, perfect for any sweet occasion.
# Ingredients You’ll Need:
→ Raspberry Sauce
01 -
240 g raspberries, fresh or thawed frozen
02 -
13 g granulated sugar
03 -
5 ml vanilla extract
→ Cheesecake Layer
04 -
225 g cream cheese, at room temperature
05 -
67 g granulated sugar
06 -
1 large egg, at room temperature
07 -
2.5 ml vanilla extract
→ Brownie Base
08 -
125 g all-purpose flour or gluten-free blend
09 -
60 g Dutch-process cocoa powder, sifted
10 -
1.5 g salt
11 -
190 ml refined coconut oil or neutral oil
12 -
300 g granulated sugar
13 -
15 ml vanilla extract
14 -
3 large eggs, at room temperature
# How to Make It:
01 -
Combine raspberries, granulated sugar, and vanilla extract in a saucepan. Simmer over medium heat for 5–8 minutes until the mixture thickens, stirring occasionally. Strain the sauce to remove seeds and set aside to cool.
02 -
In a mixing bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add the egg and vanilla extract, mixing until the filling is creamy and homogeneous.
03 -
Whisk flour, sifted cocoa powder, and salt in one bowl. In a separate bowl, mix oil, granulated sugar, and vanilla extract until well blended. Incorporate eggs one at a time, mixing after each addition. Fold the dry ingredients into the wet mixture just until combined.
04 -
Spread brownie batter evenly into an 20x20 cm parchment-lined baking pan. Pour cheesecake mixture over the brownie base. Dollop raspberry sauce over the cheesecake layer and gently swirl with a skewer for a marbled effect.
05 -
Bake in a preheated oven at 175°C for 30–35 minutes, or until the center is just set and the edges are firm. Allow to cool to room temperature in the pan.
06 -
Transfer the pan to the refrigerator and chill for a minimum of 2 hours to set completely. Once chilled, remove from the pan and use a heart-shaped cookie cutter to portion. Serve as desired.
# Extra Tips:
01 -
Straining the raspberry sauce removes seeds for a silky finish. Use room-temperature dairy and eggs to ensure the cheesecake layer is smooth and easy to spread. Thorough chilling before cutting yields clean heart shapes.