Description
Fudgy heart-shaped brownies with a creamy cheesecake layer and a vibrant raspberry ribbon.
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 refined coconut oil or neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
- Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
- Whisk flour, cocoa, and salt in one bowl. In another, mix oil, 1 1/2 cups sugar, and vanilla. Add eggs one by one, mixing after each addition.
- Combine the wet mixture into the dry ingredients just until blended. Do not overmix.
- Spread brownie batter in a lined pan. Pour cheesecake mixture on top in dollops. Spoon raspberry sauce over and swirl gently with a skewer.
- Bake at 350°F (175°C) for 30–35 minutes. Watch for set edges and a slightly jiggly center.
- Cool completely, then chill for 2 hours. Cut into heart shapes and serve.
Notes
Best served family-style with plates and forks. Optional toppings: powdered sugar, cocoa dusting, or chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg