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Heart Shaped Brownies

Heart Shaped Brownies are rich, chocolatey brownies layered with cream cheese and raspberry sauce, perfect for any celebration or as a sweet treat to impress your loved ones.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Raspberry Sauce
  • 1 cup raspberries (fresh or thawed frozen)
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
For the Cream Cheese Layer
  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
For the Brownie Batter
  • 1 cup all-purpose flour (or gluten-free blend)
  • 3/4 cup Dutch-process cocoa powder, sifted
  • 1/4 teaspoon salt
  • 3/4 + 2 tablespoons refined coconut oil or neutral oil
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature

Method
 

Preparation
  1. In a saucepan, simmer the raspberries, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract over medium heat for 5–8 minutes until thickened. Strain the mixture to remove the seeds and set aside.
  2. In a mixing bowl, beat the cream cheese and 1/3 cup of sugar until smooth. Add in the egg and remaining 1/2 teaspoon of vanilla extract, mixing until creamy.
  3. In one bowl, whisk together the flour, cocoa powder, and salt.
  4. In another bowl, mix the coconut oil, 1 1/2 cups of sugar, and 1 tablespoon of vanilla extract. Add the eggs one by one, mixing well after each addition.
  5. Combine both mixtures just until blended.
Baking
  1. Spread the brownie batter in a lined baking pan.
  2. Pour the cheesecake mixture on top, then spoon the raspberry sauce over it. Swirl gently with a skewer.
  3. Bake at 350°F for 30–35 minutes.
  4. Allow to cool completely, then chill for 2 hours.
  5. Cut into heart shapes and serve.

Notes

Serve chilled or at room temperature; sprinkle with powdered sugar for elegance. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.