Ingredients

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

Step 1: Make the Raspberry Sauce by combining raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the raspberries break down and the sauce thickens slightly. 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 extra on the sides for easy removal.

Step 3: Melt the butter and chopped chocolate together using a double boiler or a heatproof bowl set over simmering water. Stir until smooth and remove from heat.

Step 4: Stir sugar into the melted chocolate mixture. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Step 5: Sift in flour, cocoa powder, and salt. Fold gently until just combined, being careful not to overmix.

Step 6: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing well.

Step 7: Pour the brownie batter evenly into the prepared pan. Spoon dollops of the cheesecake mixture over the brownie layer, then add small spoonfuls of the cooled raspberry sauce on top.

Step 8: Use a toothpick or skewer to gently swirl the raspberry sauce through the cheesecake mixture to create a marbled pattern. Avoid over swirling to keep distinct layers.

Step 9: Bake for 35-40 minutes. The cheesecake layer should be set, edges start pulling away, and a toothpick inserted into the brownie part should come out with moist crumbs.

Step 10: Cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours to set fully.

Step 11: Use a heart-shaped cookie cutter to cut into hearts once chilled, or cut into squares or rectangles if preferred. Serve chilled or at room temperature.

Tips & Variations

Use good quality semi-sweet or dark chocolate for the richest brownies. If using cocoa powder instead, slightly adjust the butter to maintain texture.

Swap raspberries with strawberry or blackberry puree for a different fruity swirl.

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

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

Take care not to over swirl to keep the raspberry and cheesecake layers distinct and visually appealing.

Use Neufchâtel cheese as a lighter alternative to cream cheese, but soften well to avoid lumps.

FAQs

Can I Use Frozen Raspberries for the Raspberry Swirl?

Yes, frozen raspberries work perfectly. Just thaw them before cooking the sauce to ensure even cooking and a smooth blend for the swirl.

How Should I Store Leftover Brownies?

Leftovers should be stored in an airtight container in the refrigerator for up to 4-5 days. Keeping them chilled helps maintain texture and food safety due to the cheesecake layer.

Can I Make These Brownies Ahead of Time?

Absolutely! You can bake the brownies a day in advance. After cooling, refrigerate them and cut with the heart-shaped cookie cutter just before serving for best presentation.

What Can I Use 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 each bite special and delicious.

Dessert

Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe

Introduction