Description
Rich, fudgy heart shaped brownies with creamy cheesecake topping and a swirl of tangy raspberry sauce — perfect for Valentine’s Day or any romantic occasion.
Ingredients
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Layer:
- 8 oz cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
Brownie Base:
- 1 cup all-purpose flour (or gluten-free blend)
- 3/4 cup Dutch-process cocoa powder, sifted
- 1/4 teaspoon salt
- 3/4 + 2 tbsp cup refined coconut oil or neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
1. Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
2. Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
3. Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.
4. Spread brownie batter in a lined 8×8 inch pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
5. Bake at 350°F for 30–35 minutes.
6. Cool completely, then chill for 2 hours.
7. Cut into heart shapes using a heart-shaped cookie cutter and serve.
Notes
Use room-temperature cream cheese and eggs for a smooth texture.
Strain the raspberry sauce to remove seeds for the best mouthfeel.
Chill completely before cutting into heart shapes for clean edges.