Heart Shaped Brownies – The Perfect Valentine’s Treat

Heart Shaped Brownies are the kind of dessert that looks like you spent hours in the kitchen, but secretly only took one bowl, a little swirling, and a lot of love. These rich, fudgy brownies are dressed to impress with a dreamy cheesecake topping and a bright raspberry swirl that adds just the right tangy zip. The real star, of course, is that adorable heart shape. Perfect for Valentine’s Day, anniversaries, or a Tuesday night when you just want to show yourself some love, Heart Shaped Brownies are what we call an edible hug.

Whether you’re baking these for someone special or saving the biggest heart for yourself (no shame!), this recipe brings the wow without the stress. We’re talking real ingredients, real flavor, and real joy—because you deserve a treat that tastes as good as it looks, and doesn’t leave your kitchen looking like a chocolate crime scene. So go grab that cookie cutter and let’s get baking.

Table of Contents

What is Heart Shaped Brownies?

Heart Shaped Brownies are a whimsical spin on the classic fudgy chocolate square, upgraded with layers of creamy cheesecake and a swirl of tangy raspberry sauce. It’s like three desserts rolled into one irresistible bite: the dense richness of a brownie, the smooth, slightly tangy lift of cheesecake, and the fruity brightness of fresh raspberries. Oh, and did we mention it’s all cut into hearts? That little detail turns an everyday dessert into something extra—without requiring pastry chef-level skills.

Unlike regular brownies, which are often cut into simple squares or rectangles, these get a romantic twist that makes them perfect for gifting, holidays, or those “just because” days when you want your food to smile back at you. You’ll bake everything in one pan, chill to set, and use a heart-shaped cookie cutter to punch out individual servings. It’s that little bit of magic that transforms a basic bake into a gesture of love—one heart at a time.

Reasons to Try Heart Shaped Brownies

There are so many reasons to fall in love with Heart Shaped Brownies, starting with the obvious: they’re ridiculously cute. But beneath that sweet shape is a dessert that delivers big flavor. The brownie base is rich, fudgy, and packed with cocoa—the kind that sticks to your fork just right. On top, there’s a creamy cheesecake layer that softens the chocolate intensity with a velvety, slightly tangy vibe. Then, enter the raspberry swirl—just enough brightness to cut through the richness, giving each bite a balance that feels fancy but still comforting.

They’re perfect for occasions that call for something thoughtful, but not over-the-top complicated. Birthdays? Check. Galentine’s Day? Oh, absolutely. Kids’ bake sale? Watch them vanish. And let’s not forget: these are make-ahead friendly. You bake, chill, cut, and serve when you’re ready. Plus, they’re endlessly adaptable—gluten-free flour works like a charm here. Want more Valentine-worthy sweets? Check out our best ever strawberry cake or easy chocolate raspberry tart for more love-filled ideas.

Ingredients Needed to Make Heart Shaped Brownies

• 1 cup raspberries (fresh or thawed frozen work great)
• 1 tablespoon granulated sugar (for the raspberry sauce)
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened to room temperature
• ⅓ cup granulated sugar (for the cheesecake layer)
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour (or your favorite gluten-free blend)
• ¾ cup Dutch-process cocoa powder, sifted
• ¼ teaspoon salt
• ¾ cup + 2 tablespoons refined coconut oil or any neutral oil
• 1 ½ cups granulated sugar (yes, again—but it’s worth it)
• 1 tablespoon vanilla extract
• 3 large eggs, also room temperature

You’ll also need a few kitchen basics like mixing bowls, a small saucepan, an electric mixer, an 8×8 baking pan lined with parchment paper, and that all-important heart-shaped cookie cutter.

Instructions to Make Heart Shaped Brownies – Step by Step

Start with the Raspberry Swirl

This part’s fast but fancy. Toss your raspberries into a small saucepan with the tablespoon of sugar and a teaspoon of vanilla extract. Simmer over medium heat for 5 to 8 minutes, stirring occasionally as the berries start to break down and the juices bubble up. You’re looking for a thick, jammy texture that coats the back of your spoon. Once it’s there, pour the mixture through a fine mesh strainer to get rid of those pesky seeds. Set it aside to cool. You’ll want this smooth and ready before the batter gets going. Pro tip: this sauce also tastes amazing drizzled on pancakes or our lemon blueberry loaf with lemon glaze, so make a little extra if you’re feeling fancy.

Mix the Cheesecake Layer

Grab a clean mixing bowl and your electric mixer. Beat the softened cream cheese and ⅓ cup sugar on medium speed until it’s smooth and lump-free. You want it to look creamy like frosting. Add in one egg and ½ teaspoon vanilla extract, and beat again until the whole thing looks like a luscious, pourable cheesecake batter. This will rest right on top of your brownie base like a little cloud of tangy goodness.

Make the Brownie Batter

Now for the chocolatey heart of this dessert. In one bowl, whisk together the dry ingredients: flour, sifted cocoa powder, and salt. In another (larger) bowl, mix your oil, 1 ½ cups sugar, and tablespoon of vanilla. Whisk it well—it should look glossy and slightly thick. Add the eggs one at a time, whisking between each addition to make sure everything’s blended. Once that’s done, gradually fold the dry mix into the wet mix. Don’t over-stir—you want the batter just combined so it stays fudgy, not cakey.

Assemble the Layers

Line your 8×8 pan with parchment paper (hello, easy cleanup) and pour in the brownie batter. Use a spatula to smooth it into an even layer. Pour the cheesecake mixture gently over the top. Try not to swirl it just yet—let it sit flat so it doesn’t mix too much with the brownie layer. Then comes the fun part: spoon the raspberry sauce over the cheesecake layer in little blobs. Take a toothpick or skewer and gently swirl it all together into a marble effect. No need to be precise—the messier it looks now, the prettier it bakes up.

Bake and Chill

Pop your pan in a preheated oven at 350°F. Bake for 30 to 35 minutes. You’ll know it’s done when the center has just a slight jiggle and the edges look set. A toothpick might not come out totally clean because of the fudgy center, and that’s okay—go by feel here. Let it cool completely at room temp, then transfer to the fridge and chill for at least 2 hours. This step helps everything firm up for those clean heart-shaped cuts.

Cut into Hearts

Once chilled, lift the brownies out of the pan using the parchment. Grab your heart-shaped cookie cutter and press firmly to cut out your adorable little treats. You can eat the scraps (baker’s privilege!) or freeze them for impromptu sundaes later. If you’re looking for more romantic treats, try our strawberry tiramisu or white chocolate raspberry tiramisu, which both pair beautifully with these brownies.

What to Serve with Heart Shaped Brownies

These brownies are delicious on their own, but if you want to take things up a notch, serve them with a scoop of vanilla bean ice cream or a dollop of whipped cream. A drizzle of melted chocolate or some extra raspberry sauce doesn’t hurt either. For a cozy winter night, they’re amazing alongside a hot mug of tea or a velvety mocha. Planning a romantic dinner? Pair these with our creamy salmon pasta or garlic butter steak bites to really impress. Want a fresh, light side? Our cilantro lime slaw adds a crisp, zesty balance.

Key Tips for Making Heart Shaped Brownies

First things first: make sure your cream cheese and eggs are room temperature. This little detail makes a big difference in getting that creamy, smooth cheesecake layer without lumps. Don’t skip straining the raspberry sauce—it’s the secret to a silky swirl. If you’re short on time, you can make the whole pan a day ahead and cut hearts when you’re ready to serve. To avoid waste, press the cookie cutter close together and repurpose scraps into trifle layers or mix into ice cream. Want to go gluten-free? A 1:1 gluten-free baking flour works like a charm here. Just be sure it contains xanthan gum. Oh, and line that baking pan. Your future self will thank you when cleanup takes five seconds instead of fifteen.

Storage and Reheating Tips for Heart Shaped Brownies

Once cut, store your Heart Shaped Brownies in an airtight container in the fridge. They’ll stay fresh for about 4–5 days—if they last that long! For best texture, let them sit at room temp for 10–15 minutes before serving. If you want to warm them up just slightly, microwave for about 10 seconds to bring out that fudgy softness. Planning ahead? Freeze the uncut slab tightly wrapped in plastic and foil for up to 2 months. When you’re ready to serve, thaw in the fridge overnight, then cut your hearts fresh. Pro tip: layer parchment between each brownie in the container to keep the hearts from sticking together. It’s a small step with big payoff.

FAQs

Can I use frozen raspberries? Absolutely! Just thaw and drain them first.
Can these be made gluten-free? Yes, just use a 1:1 gluten-free baking flour blend.
Do I have to chill them before cutting? Yes, chilling is essential. It helps everything set and makes clean cuts.
What if I don’t have a heart-shaped cutter? No worries—use any shape or just cut into squares. The flavor’s still swoon-worthy.
Can I skip the cheesecake layer? You can, but it really adds something special. If you’re short on time, try our blueberry lemon brownies for an easier twist.
Do the scraps go to waste? Nope! They’re delicious crumbled into yogurt, ice cream, or eaten straight from the bowl. No judgment.

Final Thoughts

Heart Shaped Brownies bring together everything we love in a dessert—fudgy chocolate, tangy raspberry, creamy cheesecake, and a sprinkle of sweetness shaped like love. Whether you’re sharing them or savoring every bite yourself, they’re a treat that makes any moment feel like a celebration. From baking to swirling to heart-cutting, the step by step process is simple and satisfying—perfect for seasoned bakers or first-time romantics. If you’re craving more berry-filled goodness, don’t miss our strawberry sheet cake or fluffy strawberry shortcake puppy chow. Wherever your sweet tooth leads you, these brownies are a heart-stealing place to start.

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