Ingredients

For the Brownie Layer:

1/2 cup (115g) unsalted butter, melted
8 oz (225g) semi-sweet or dark chocolate, chopped
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup (95g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp salt

For the Cheesecake Layer:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract

For the Raspberry Swirl:

1/2 cup fresh or frozen raspberries
1-2 tbsp granulated sugar
1 tsp lemon juice (optional)

Instructions

Step 1: Make the raspberry sauce by combining raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the raspberries break down and the sauce thickens slightly. Strain through a fine sieve to remove seeds and set aside to cool.

Step 2: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving extra on the sides for easy removal.

Step 3: Melt the butter and chopped chocolate together using a double boiler or heatproof bowl over simmering water. Stir until smooth, then remove from heat. Stir in sugar, then add eggs one at a time, mixing well after each addition. Add vanilla extract. Sift in flour, cocoa powder, and salt, folding gently until just combined. Avoid overmixing.

Step 4: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, mixing well.

Step 5: Pour the brownie batter into the prepared pan and spread evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Then add small spoonfuls of the cooled raspberry sauce on top of the cheesecake dollops.

Step 6: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake mixture, creating a marbled pattern. Be careful not to over swirl so the layers remain distinct.

Step 7: Bake for 35-40 minutes until the cheesecake layer is set and the brownie edges begin to pull away from the pan. The center should remain slightly soft but with moist crumbs when tested with a toothpick.

Step 8: Allow the brownies to cool completely in the pan on a wire rack. Refrigerate for at least 2 hours to let them set fully.

Step 9: When chilled, use a heart-shaped cookie cutter to cut the brownies into hearts, or cut into squares if preferred. Serve chilled or at room temperature.

Tips & Variations

Use high-quality semi-sweet or dark chocolate for richer flavor; cocoa powder can substitute if needed, adjusting butter for texture.

Fresh or frozen raspberries both work well; thaw frozen raspberries before making the sauce.

Add chopped pecans or walnuts to the brownie batter for added crunch.

Swap raspberry puree for strawberry or blackberry for a different fruity twist.

Try mixing in white chocolate chips or caramel bits for extra sweetness and texture.

If you don’t have a heart-shaped cutter, simply cut into squares or rectangles; they’re still delicious!

FAQs

Can I use frozen raspberries for the raspberry swirl?

Yes, frozen raspberries work perfectly. Just thaw them before cooking to ensure the sauce cooks evenly and blends smoothly.

How should I store leftover brownies?

Keep them in an airtight container in the refrigerator for up to 4-5 days. The cheesecake layer requires refrigeration to prevent spoilage and keep a creamy texture.