Ingredients

1/2 cup (115g) unsalted butter, melted

8 oz (225g) semi-sweet or dark chocolate, chopped

1 cup (200g) granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup (95g) all-purpose flour

1/4 cup (25g) unsweetened cocoa powder

1/4 tsp salt

8 oz (225g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 large egg

1 tsp vanilla extract

1/2 cup fresh or frozen raspberries

1-2 tbsp granulated sugar

1 tsp lemon juice (optional)

Instructions

Step 1: Make the Raspberry Sauce by cooking raspberries, sugar, and optional lemon juice in a small saucepan over medium heat for 5-7 minutes until the raspberries break down and the sauce thickens lightly. Strain through a fine sieve to remove seeds and set aside to cool.

Step 2: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some extra on the sides for easy lifting after baking.

Step 3: Melt the butter and chopped chocolate together using a double boiler or a heatproof bowl over simmering water. Stir until smooth and remove from heat. Stir in sugar, then add eggs one at a time, mixing well after each. Add vanilla extract. Sift in flour, cocoa powder, and salt, then fold gently until just combined without overmixing.

Step 4: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract and mix well.

Step 5: Pour the brownie batter into the prepared pan and spread evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Then add small spoonfuls of the raspberry sauce on top of the cheesecake dollops.

Step 6: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake mixture, creating pretty marbled patterns. Avoid over swirling to keep layers distinct.

Step 7: Bake for 35-40 minutes until the cheesecake layer is set and the edges start to pull away from the pan. The center should be slightly soft with moist crumbs when tested with a toothpick in the brownie portion.

Step 8: Let the brownies cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours to fully set.

Step 9: Once chilled, use a heart-shaped cookie cutter to cut the brownies into fun heart shapes, or cut into squares if you prefer.

Step 10: Serve chilled or at room temperature and enjoy the rich chocolate, creamy cheesecake, and bright raspberry swirls in each bite.

Tips & Variations

Use dark or milk chocolate to adjust the richness—milk chocolate adds sweetness while dark chocolate offers a more intense flavor.

Add chopped nuts like pecans or walnuts to the brownie batter for a nice crunch.

Try swirling other fruit purees like blueberry or strawberry for different berry flavors.

Mix in white chocolate chips or caramel bits for extra sweetness and texture.

Frozen raspberries work perfectly—just thaw before cooking the sauce to ensure a smooth blend.

FAQs

Can I use frozen raspberries for the raspberry swirl?

Yes, frozen raspberries work well. Just thaw them before cooking the sauce to ensure even cooking and a smooth texture.

How should I store leftover brownies?

Keep leftover brownies in an airtight container in the fridge for up to 4-5 days to preserve freshness and texture. The cheesecake layer means refrigeration is important.

Can I make these brownies ahead of time?

Absolutely. You can bake them a day in advance, then refrigerate after cooling. Cut with the heart-shaped cutter before serving for best presentation.

What if I don’t have a heart-shaped cookie cutter?

No problem! Simply cut the brownies into squares or rectangles. The raspberry swirl and cheesecake marbling still make them special and delicious.

Dessert

Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe

Introduction