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Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)

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Decadent, fudgy hearts meet a tangy raspberry swirl and rich cheesecake topping. This triple-layer delight uses melted butter for maximum chew. Full recipe instructions and nutrition facts included.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • Unsalted Butter: 1/2 cup (melted)
  • Granulated Sugar: 1 cup (plus 1/4 cup reserved for topping)
  • Unsweetened Cocoa Powder: 1/2 cup
  • All-Purpose Flour: 3/4 cup
  • Large Eggs: 3 total (divided)
  • Cream Cheese: 8 ounces (softened)
  • Frozen Raspberries: 1 cup
  • Pure Alcohol-Free Vanilla Extract: 1 teaspoon

Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and line an 8×8 inch square pan (or individual heart-shaped molds) with parchment paper. Prepare the raspberry swirl by simmering the frozen raspberries and 2 tablespoons of sugar until thickened; strain out seeds if desired, and set aside to cool completely.
  2. Step 2: Prepare the brownie base by whisking together the melted butter, 1 cup sugar, and cocoa powder. Beat in 2 of the large eggs until just combined, then gently fold in the flour and a pinch of salt until no streaks remain. Pour the batter evenly into the prepared pan.
  3. Step 3: Make the cheesecake topping by beating the softened cream cheese with the remaining 1/4 cup sugar, alcohol-free vanilla extract, and the last large egg until the mixture is smooth and lump-free. Carefully spread the cheesecake layer over the brownie batter.
  4. Step 4: Dollop spoonfuls of the cooled raspberry swirl mixture randomly over the cheesecake layer. Use a thin knife or skewer to gently create a swirling pattern, ensuring not to pierce through to the brownie layer below.
  5. Step 5: Bake for 30–35 minutes, or until the edges are set and the cheesecake center is only slightly jiggly. Allow the brownies to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before using a large heart-shaped cookie cutter to cut out the individual servings.

Notes

  • Due to the cream cheese topping, always store leftovers in an airtight container in the refrigerator for up to 4 days; they taste best chilled.
  • For optimal texture and flavor, serve these brownies straight from the fridge or allow them to sit at room temperature for just 15 minutes to take the chill off the cheesecake layer.
  • Balance the richness of the cheesecake with a light dusting of powdered sugar and a side of fresh raspberries or a drizzle of dark chocolate syrup.
  • For perfectly defined heart shapes, ensure the brownies are thoroughly chilled (at least 2 hours) and use a large, sharp cookie cutter, wiping the cutter clean between each press.

Nutrition

Find it online: https://coookitfast.com/heart-shaped-brownies-with-raspberry-swirl-and-cheesecake-topping/