Description
Delightful heart shaped brownies swirled with creamy raspberry cheesecake, perfect for expressing love.
Ingredients
- 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
- In a saucepan, combine the raspberries, 1 tablespoon of granulated sugar, and 1 teaspoon of vanilla extract. Simmer over medium heat for about 5–8 minutes until the mixture thickens. Strain the mixture to remove the seeds and set aside to cool.
- In a mixing bowl, beat the cream cheese with 1/3 cup of granulated sugar until smooth. Add the egg and 1/2 teaspoon of vanilla extract, mixing until creamy.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. In another bowl, mix the oil, 1 1/2 cups of sugar, and 1 tablespoon of vanilla extract. Gradually add the 3 large eggs, mixing one at a time.
- Combine both mixtures until just blended, avoiding overmixing.
- Prepare a lined baking pan and spread the brownie batter evenly. Pour the cheesecake mixture on top and gently spoon the raspberry sauce over. Swirl the raspberry sauce into the cheesecake mixture.
- Bake in a preheated oven at 350°F for about 30–35 minutes. Let cool completely and chill in the refrigerator for at least 2 hours.
- Cut the brownies into heart shapes using a cookie cutter or knife when ready to serve.
Notes
Use room temperature ingredients for better blending. Do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American