Heart-Shaped Brownies
Heart-Shaped Brownies are fudgy chocolate brownies with cheesecake and raspberry swirl.
Ingredients
Raspberry Sauce
- 1 cup raspberries fresh or frozen (defrosted)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Topping
- 8 ounces cream cheese room temperature
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
Brownies
- 1 cup all-purpose flour
- 3/4 cup Dutch-process cocoa powder sifted
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs room temperature
Instructions
Make the Raspberry Sauce
- Add raspberries, sugar, and vanilla to a small saucepan over medium heat.
- Simmer for 5 to 8 minutes until thickened and syrupy, coating the back of a spoon.
- Strain through a fine mesh sieve to remove seeds. Set aside to cool.
Make the Cheesecake Topping
- In a medium bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in the egg and vanilla on low speed until fully combined. Set aside.
Make the Brownies
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt.
- In a large bowl, stir together oil, sugar, and vanilla.
- Add eggs one at a time, mixing just until combined.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour batter into the prepared pan.
- Spread cheesecake topping evenly over the brownie batter.
- Dollop raspberry sauce on top and swirl gently with a skewer or knife.
- Bake for 30 to 35 minutes, until the edges are set and the center is slightly jiggly but not liquid.
- Cool completely, then chill for at least 2 hours.
- Use a heart-shaped cookie cutter to cut out Heart-Shaped Brownies.
Notes
Leftover brownie scraps are perfect for truffles, parfaits, or snacking. You can also bake this recipe in a round pan and cut heart shapes from the center.