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Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

Deliciously rich chocolate brownies with a fruity raspberry swirl and creamy cheesecake topping, perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup raspberry puree Make by blending fresh or frozen raspberries until smooth.
Cheesecake Topping
  • 8 oz cream cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 egg egg

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a heart-shaped baking pan.
  2. In a large bowl, melt the butter and mix in the sugar until well combined.
  3. Add the eggs and vanilla, mixing well.
  4. Sift together the flour, cocoa powder, and salt, then fold into the wet ingredients until just combined.
Assembly
  1. Pour half of the brownie batter into the prepared pan.
  2. Swirl in raspberry puree, then pour the remaining batter on top.
  3. In another bowl, mix cream cheese, powdered sugar, lemon juice, and egg until smooth.
  4. Drop spoonfuls of the cheesecake mixture over the brownie batter and swirl gently.
Baking
  1. Bake for 30-35 minutes until a toothpick comes out with a few crumbs.
  2. Allow to cool before cutting into heart shapes and serving.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Let thaw at room temperature before serving.