Irresistibly Rich Heart-Shaped Brownies with Raspberry Swirl
Delicious heart-shaped brownies with raspberry swirl and cheesecake topping, perfect for Valentine's Day.
Servings 12 slices
Calories 250kcal
Equipment
- Medium saucepan
- Mixing Bowls
- Whisk
- Parchment Paper
- 8x8-inch baking pan
- Heart-shaped cookie cutter
Ingredients
For the Brownie Base
- 1.5 cups Granulated Sugar Substitute with coconut sugar for a lower glycemic option.
- 0.75 cups Dutch-Process Cocoa Powder Consider using natural cocoa powder for a lighter flavor.
- 1 cups All-Purpose Flour Gluten-free blend can be used.
- 0.25 tsp Salt Enhances flavor.
- 0.75 cups Refined Coconut Oil Vegetable oil can be used as a substitute.
- 2 tbsp Refined Coconut Oil
- 3 large Eggs Room temperature; can use flax eggs for vegan option.
- 1 tbsp Vanilla Extract Opt for pure vanilla for best results.
For the Cheesecake Layer
- 8 oz Cream Cheese Room temperature; can use dairy-free cream cheese for vegan option.
- 0.33 cups Granulated Sugar Honey or maple syrup can be used as a substitute.
- 0.5 tsp Vanilla Extract Pure vanilla is recommended.
- 1 large Egg Room temperature; flax egg is a suitable vegan alternative.
For the Raspberry Swirl
- Raspberries Store-bought raspberry jam works in a pinch.
- 1 tbsp Granulated Sugar Honey or a sugar substitute for lower calories can be used.
- 1 tsp Vanilla Extract Use pure for the best taste.
Instructions
Preparation Steps
- In a medium saucepan, combine raspberries, sugar, and vanilla. Simmer on low heat for 5-8 minutes until thickened, then strain to remove the seeds and set aside.
- In a mixing bowl, beat the cream cheese and sugar together until smooth. Add the egg and vanilla, mixing until creamy and well combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt until there are no lumps.
- In another bowl, whisk together the oil, sugar, and vanilla. Add the eggs one at a time, mixing until the mixture is glossy and well blended.
- Gently fold the dry ingredient mixture into the wet mixture until just combined to avoid overmixing for a fudgy texture.
- Spread the brownie batter evenly in a parchment-lined 8x8-inch pan. Pour the cheesecake mixture on top, then spoon the raspberry sauce over it. Use a skewer to swirl gently.
- Preheat your oven to 350°F (175°C) and bake for 30-35 minutes. The brownies are done when the center jiggles slightly but is not wet. Cool on a wire rack, then refrigerate for at least 2 hours.
- Once fully chilled, use a heart-shaped cookie cutter to cut the brownies into adorable heart shapes. Serve and enjoy!
Notes
Drizzle with chocolate ganache for an extra touch of indulgence. Use room temperature ingredients for smooth mixing and prevent lumps in the cheesecake layer. Strain the raspberry sauce for a silky texture. Chill brownies before cutting for clean edges. Experiment with other fruit purees for added flavor.