Description

These heart-shaped brownies with raspberry swirl and cheesecake topping deliver a delightful blend of flavors. Perfect for any occasion, they showcase a rich chocolate base, smooth cheesecake, and a fruity raspberry sauce that elevates this dessert to a new level. Easy to make and sure to impress, these brownies are ideal for celebrations or a sweet treat at home.

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 the cream cheese is at room temperature for easier mixing.
Use fresh raspberries for the best flavor, but thawed frozen ones work too.
Chilling the brownies after baking enhances the flavor and texture.

Nutrition

Serving Size: 1 brownie
Calories: 380
Sugar: 30g
Sodium: 210mg
Fat: 20g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg