Description
Delightful heart shaped brownies with a creamy cheesecake layer and a tart raspberry swirl, perfect for special occasions.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 3/4 cup (86g) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196g) refined coconut oil, melted
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 8 ounces (225g) cream cheese, softened
- 1/3 cup (66g) granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1/2 teaspoon vanilla extract (for cheesecake layer)
- 1 cup (125g) raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar (for raspberry sauce)
- 1 teaspoon vanilla extract (for raspberry sauce)
Instructions
- In a small saucepan, combine raspberries, sugar, and vanilla. Cook over medium heat for 5–8 minutes until thickened. Strain out seeds and let cool.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until creamy.
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In one bowl, mix the flour, cocoa powder, and salt. In another, whisk together melted coconut oil, granulated sugar, and vanilla extract. Add the eggs and mix well.
- Combine the wet and dry ingredients, mixing until just combined.
- Spread the brownie batter evenly in the prepared pan. Layer the cheesecake mixture on top, followed by spooning the raspberry sauce and swirling gently.
- Bake for 30–35 minutes until the center is slightly jiggly. Allow it to cool completely, then chill in the refrigerator for 2 hours before cutting into heart shapes.
Notes
These brownies can be made ahead of time and stored in the fridge. They are ideal for special occasions like Valentine’s Day or anniversaries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg