Description

These heart-shaped brownies feature a rich, fudgy chocolate base layered with creamy cheesecake and bright raspberry swirls, creating a beautiful marbled effect that’s as delicious as it is visually stunning. Perfect for special occasions or whenever you want a decadent treat that combines chocolate, tart berries, and creamy cheesecake in every bite.

Ingredients

Scale

For the Brownie Layer:

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

For the Cheesecake Layer:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract

For the Raspberry Swirl:

1/2 cup fresh or frozen raspberries
1–2 tbsp granulated sugar
1 tsp lemon juice (optional)

Instructions

Make the Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice if using. Cook for 5-7 minutes until raspberries break down and sauce thickens slightly. Strain through a fine sieve to remove seeds and set aside to cool.
Prepare Your Oven and Pan: Preheat oven to 325°F (163°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang to ease brownie removal later.
Make the Brownie Batter: Using a double boiler or a heatproof bowl over simmering water, melt butter and chopped chocolate together gently until smooth. Remove from heat, stir in sugar, then beat in eggs one at a time. Add vanilla extract. Sift in flour, cocoa powder, and salt; fold gently until just combined, being careful not to overmix.
Prepare the Cheesecake Mixture: In a separate bowl, beat softened cream cheese with sugar until smooth and creamy. Add egg and vanilla extract, mixing until fully incorporated.
Layer the Brownie and Cheesecake: Pour brownie batter evenly into the prepared pan. Drop spoonfuls of the cheesecake mixture over the brownie layer. Then add small dollops of the cooled raspberry sauce on top of the cheesecake layer.
Create the Swirl: Using a toothpick or skewer, gently swirl the raspberry sauce through the cheesecake layer to create a marbled pattern. Avoid over swirling to keep distinct layers.
Bake the Brownies: Bake for 35-40 minutes until the cheesecake is set, and the edges start to pull away from the pan. The center should be slightly soft with moist crumbs when tested.
Cool and Cut: Allow brownies to cool completely in the pan on a wire rack. Chill in the refrigerator for at least 2 hours to fully set the layers. Use a heart-shaped cookie cutter to cut out heart shapes, or slice into squares if preferred.
Serve and Enjoy: Serve brownies chilled or at room temperature, enjoying the rich chocolate, creamy cheesecake, and vibrant raspberry swirls in every bite.

Notes

Frozen raspberries can be used for the raspberry swirl—just thaw before cooking to ensure even sauce consistency.
Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days to maintain freshness and texture.
These brownies can be made a day ahead—refrigerate after cooling and cut with a cookie cutter just before serving.
If you don’t have a heart-shaped cookie cutter, simply cut the brownies into squares or rectangles; the raspberry swirl and cheesecake marbling still make them special.
For variation, add chopped nuts, white chocolate chips, or swirl in other fruit purees like blueberry or strawberry.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, chocolate brownies, raspberry cheesecake swirl, holiday dessert, Valentine’s Day dessert