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 cooking raspberries, sugar, and optional lemon juice in a small saucepan over medium heat 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 (20×20 cm) baking pan with parchment paper, leaving extra on the sides to lift the brownies out easily after baking.

Step 3: Melt the butter and chopped chocolate together using a double boiler or a heatproof bowl over simmering water. Stir until smooth, then remove from heat. Stir in sugar, followed by the eggs one at a time, mixing well after each addition. Add vanilla extract.

Step 4: Sift in flour, cocoa powder, and salt into the chocolate mixture and fold gently until just combined, being careful not to overmix.

Step 5: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, mixing well to combine.

Step 6: Pour the brownie batter evenly into the prepared pan. 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 7: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake layer, creating pretty marbled patterns. Avoid over swirling to keep distinct layers.

Step 8: Bake for 35-40 minutes. The cheesecake layer should be set and edges pulling away from the pan. The center may still be slightly soft with moist crumbs when tested with a toothpick in the brownie portion.

Step 9: Let the brownies cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours to fully set.

Step 10: When ready, use a heart-shaped cookie cutter to cut the brownies into charming hearts. Serve chilled or at room temperature.

Tips & Variations

Use dark or milk chocolate to adjust the richness of the brownies—milk chocolate adds sweetness while dark chocolate provides a deeper flavor.

Add chopped nuts like pecans or walnuts to the brownie batter for added crunch and texture.

Substitute raspberries with strawberry or blackberry puree for a different but equally delicious berry swirl.

Mix white chocolate chips or caramel bits into the batter for extra sweetness and variety.

If you don’t have a heart-shaped cookie cutter, simply cut brownies into squares or rectangles; the swirl and cheesecake layers will still look wonderful.

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 into the swirl.

How should I store leftover brownies?

Store them in an airtight container in the fridge for up to 4-5 days. The cheesecake layer means it’s important to keep them chilled to maintain freshness and texture.

Can I make these brownies ahead of time?

Absolutely! Bake them a day in advance and refrigerate after cooling. Cutting with the cookie cutter before serving ensures the best presentation.

What can I use if I don’t have a heart-shaped cookie cutter?

No problem! Simply slice the brownies into squares or rectangles. The raspberry swirl and cheesecake marbling still make them look and taste special.

Dessert

Heart Shaped Brownies with Raspberry Swirl & Cheesecake Recipe

Introduction