Description
Delightful heart-shaped brownies with rich chocolate and creamy cheesecake, swirled with raspberry for a sweet treat perfect for any occasion.
Ingredients
Scale
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 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 cup refined coconut oil or neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare the raspberry sauce: In a small saucepan, combine raspberries, sugar, and 1 teaspoon of vanilla extract. Simmer over medium heat for 5 to 8 minutes until thickened. Strain mixture and set aside.
- In a mixing bowl, beat cream cheese and 1/3 cup sugar until smooth. Add egg and 1/2 teaspoon vanilla extract, mixing until blended.
- In a separate bowl, whisk together flour, cocoa powder, and salt. In another bowl, combine coconut oil, 1 1/2 cups sugar, and 1 tablespoon vanilla extract. Add eggs one by one, mixing after each addition.
- Gradually combine dry ingredients into the wet mixture, stirring just until blended.
- Spread brownie batter in a lined baking pan. Pour cheesecake mixture over the batter and swirl raspberry sauce on top.
- Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes. Cool completely, then chill for at least 2 hours before cutting into heart shapes.
Notes
Use room temperature ingredients for best results. Don’t overmix to avoid dense brownies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg