Introduction

These heart-shaped brownies combine rich chocolate, creamy cheesecake, and vibrant raspberry sauce for a delightful treat. Perfect for Valentine’s Day or any special occasion, they offer a beautiful swirl of flavors in every bite.

Four heart-shaped brownies are shown on a white marbled surface, placed on a gold wire cooling rack covered with white parchment paper. Each brownie has two visible layers: a bottom dark brown chocolate base with a smooth texture, and a top creamy layer in light beige mixed with bright red raspberry swirls creating a marbled pattern. Fresh red raspberries are scattered around the brownies, adding a pop of color and freshness. A white bowl filled with more raspberries is partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
8 oz cream cheese, room temperature
⅓ cup granulated sugar
1 large egg, room temperature
½ teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free blend)
¾ cup Dutch-process cocoa powder, sifted
¼ teaspoon salt
¾ + 2 tablespoons refined coconut oil or neutral oil
1 ½ cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature

Instructions

Step 1: In a small saucepan, simmer raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract over medium heat for 5–8 minutes until thickened. Strain the mixture through a fine mesh to remove seeds, then set the raspberry sauce aside.
Step 2: Beat the cream cheese with ⅓ cup sugar until smooth. Add 1 egg and ½ teaspoon vanilla extract, mixing until creamy and well combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt.
Step 4: In another large bowl, combine ¾ cup plus 2 tablespoons oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add the 3 eggs one at a time, beating after each addition.
Step 5: Gently fold the dry ingredients into the wet mixture until just blended; do not overmix.
Step 6: Line a baking pan with parchment paper and spread the brownie batter evenly inside.
Step 7: Spoon the cheesecake mixture over the brownie batter and spread lightly. Drizzle the raspberry sauce on top, then use a skewer or toothpick to swirl the layers artistically.
Step 8: Bake in a preheated 350°F oven for 30–35 minutes until the top is set and a toothpick inserted near the center comes out with moist crumbs.
Step 9: Allow the brownies to cool completely in the pan, then chill in the refrigerator for at least 2 hours before cutting.
Step 10: Use a heart-shaped cookie cutter to cut the brownies into shapes and serve.

Tips & Variations

Use room-temperature cream cheese and eggs to achieve the smoothest cheesecake layer.
Strain the raspberry sauce well to ensure a silky texture without seeds.
For a nutty twist, sprinkle chopped toasted pecans or walnuts over the batter before swirling in the raspberry sauce.
Substitute fresh raspberries with frozen if fresh are out of season; just thaw before cooking.

Storage

Store the brownies covered in the refrigerator for up to 4 days to keep the cheesecake layer fresh. Reheat gently at room temperature if desired, but they are delicious served cold. For longer storage, freeze the brownies in an airtight container for up to 2 months and thaw overnight in the fridge before serving.

How to Serve

Four heart-shaped brownies sit on white parchment paper over a gold wire cooling rack, placed on a white marbled surface. Each brownie has a smooth, creamy, pale yellow top layer with bright red raspberry swirls creating a marble effect. The edges of the brownies are dark brown, showing the rich chocolate base. Around the cooling rack, fresh whole raspberries add a pop of red color and texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit for the swirl?

Yes! Blueberries, strawberries, or blackberries make excellent alternatives. Just cook and strain them as with the raspberries to create a smooth sauce.

How do I prevent the cheesecake layer from cracking?

Using room-temperature cream cheese and eggs helps prevent cracking. Also, avoid overbaking by checking just before the minimum baking time and removing when the center is still slightly jiggly.