Description
These heart-shaped brownies with raspberry swirl and cheesecake layer combine rich chocolate, creamy cheesecake, and tangy raspberry in a visually stunning and delicious treat. Perfectly marbled with a beautiful raspberry-cheesecake swirl atop fudgy brownies, they are ideal for special occasions or anytime you want an elegant dessert that’s fun to serve and share.
Ingredients
Scale
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
Cheesecake Layer
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Raspberry Swirl
- 1/2 cup fresh or frozen raspberries
- 1–2 tbsp granulated sugar
- 1 tsp lemon juice (optional)
Instructions
- Make the Raspberry Sauce: Place raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until raspberries break down and the sauce thickens slightly. Strain through a fine sieve to remove seeds and let it cool completely.
- Prepare Your Oven and Pan: 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 for easy removal of brownies.
- Make the Brownie Batter: Using a double boiler or a heatproof bowl over simmering water, melt the butter and chopped chocolate together until smooth. Remove from heat, stir in sugar. Add eggs one at a time, mixing well after each addition, then add vanilla extract. Sift in flour, cocoa powder, and salt, folding gently until just combined—avoid overmixing to keep brownies fudgy.
- Prepare the Cheesecake Mixture: In a separate bowl, beat softened cream cheese with sugar until creamy and smooth. Add egg and vanilla extract and mix thoroughly until well combined.
- Layer the Brownie and Cheesecake: Pour the brownie batter evenly into the prepared pan. Spoon dollops of the cheesecake mixture evenly over the brownie layer. Then, add small spoonfuls of the cooled raspberry sauce on top of the cheesecake dollops.
- Create the Swirl: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake mixture, creating beautiful marbled patterns. Avoid excessive swirling to maintain distinct layers.
- Bake the Brownies: Bake in the preheated oven for 35-40 minutes until the cheesecake layer is set and the edges of the brownies start pulling away from the pan. The center should be slightly soft with moist crumbs when tested with a toothpick in the brownie part.
- Cool and Cut: Let the brownies cool completely in the pan on a wire rack. Refrigerate for at least 2 hours to fully set before cutting. Once chilled, use a heart-shaped cookie cutter to cut out heart-shaped brownies, or slice into squares if preferred.
- Serve and Enjoy: Serve the brownies chilled or at room temperature. Enjoy the rich chocolate, creamy cheesecake, and bright raspberry swirls in every bite!
Notes
- Frozen raspberries work well; thaw them before making the sauce for best results.
- Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days due to the cheesecake layer.
- You can bake these brownies a day in advance; refrigerate after cooling and cut before serving.
- If a heart-shaped cookie cutter is unavailable, simply cut brownies into squares or rectangles.
- Try adding chopped nuts, white chocolate chips, or different fruit purees like strawberry or blackberry for variations.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, chocolate brownies, raspberry cheesecake swirl, homemade brownies, marbled brownies, dessert recipe
