Description
Fudgy heart shaped brownies layered with creamy cheesecake and raspberry swirl — a perfect Valentine’s Day treat made easily in one pan.
Ingredients
Raspberry sauce: 1 cup (125g) raspberries, 1 tbsp granulated sugar, 1 tsp vanilla extract
Cheesecake topping: 8 oz (225g) cream cheese, 1/3 cup (66g) sugar, 1 large egg, 1/2 tsp vanilla extract
Brownies: 1 cup (125g) flour, 3/4 cup (86g) Dutch-process cocoa powder, 1/4 tsp salt, 3/4 cup + 2 tbsp (196g) oil, 1 1/2 cups (300g) sugar, 1 tbsp vanilla extract, 3 large eggs
Instructions
1. Simmer raspberries, sugar, and vanilla for 5–8 minutes until thickened but not jam-like. Strain to remove seeds.
2. Beat cream cheese and sugar until smooth, then mix in egg and vanilla until creamy.
3. Preheat oven to 350°F (175°C) and line an 8″x8″ pan with parchment.
4. Mix flour, cocoa, and salt in one bowl. In another bowl, whisk oil, sugar, and vanilla. Add eggs one at a time.
5. Combine wet and dry just until blended. Spread batter in pan, top with cheesecake layer, and swirl raspberry sauce.
6. Bake 30–35 minutes until edges set and center slightly jiggles. Cool on rack, then chill for 2 hours.
7. Cut into heart shapes with a cookie cutter. Wipe between cuts for clean edges.
Notes
Do not overmix to keep brownies fudgy.
Cool and chill before cutting for neat heart shapes.
Strain raspberry sauce to avoid seeds.
Use refined coconut oil for a neutral flavor.
Cream cheese alternatives can be made by draining 300g soft cheese to yield 225g.
Store raspberry sauce up to 4 days, cheesecake topping 1 day ahead. Do not make brownie batter ahead.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Valentine’s Day Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie heart
- Calories: 421
- Sugar: 33g
- Sodium: 131mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0.1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 74mg