Description
Make rich, fudgy brownies shaped like hearts, topped with a creamy cheesecake swirl and tart raspberry sauce, perfect for Valentine’s Day.
Ingredients
Scale
- 1 cup (125 grams) raspberries fresh or frozen defrosted
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces (225 grams) cream cheese room temp
- 1/3 cup (66 grams) granulated sugar
- 1 large egg 50 grams out of shell, room temp
- 1/2 teaspoon vanilla extract
- 1 cup (125 grams) flour
- 3/4 cup (86 grams) cocoa powder sifted
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) oil
- 1 1/2 cups (300 grams) granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs 50 grams each out of shell, room temperature
Instructions
- For the raspberry sauce: Add raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract to a small saucepan over medium heat.
- Simmer for 5-8 minutes until syrupy and coats the back of a spoon. Strain seeds using a fine mesh sieve over a bowl. Set aside.
- For the cheesecake filling: Beat cream cheese and 1/3 cup sugar in a medium bowl until combined.
- Beat in 1 egg and 1/2 teaspoon vanilla extract until combined. Set aside.
- For the brownies: Preheat oven to 350 °F (175 °C). Line an 8″×8″ (20cmx20cm) pan with parchment paper.
- Stir flour, cocoa powder, and salt together in a medium bowl. Set aside.
- Stir oil, 1 1/2 cups sugar, and 1 tablespoon vanilla extract in a large bowl.
- Add the 3 eggs one at a time, stirring just until combined after each addition.
- Add the dry mixture to the wet mixture and stir just until no flour streaks remain. Do not overmix.
- Pour the batter into the prepared pan.
- Spread the cream cheese topping over the brownie batter.
- Dollop spoonfuls of raspberry sauce over the top and use a skewer to create swirls.
- Bake for 30-35 minutes. Remove when the middle is just slightly jiggly.
- Cool completely on a wire rack, then chill for 2 hours or until fully chilled.
- Use a heart-shaped cookie cutter to cut out hearts.
Notes
- For the flour, use all-purpose flour.
- For the oil, you can use vegetable or canola oil.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 heart
- Calories: 300
- Sugar: 30
- Sodium: 80
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 45
Keywords: Heart Shaped Brownies, Valentine Day Desserts, Valentine’s Day Baking, fudgy brownies, cheesecake swirl, raspberry sauce, chocolate heart brownies