Heart Shaped Brownies

Why Make This Heart Shaped Brownies

These Heart Shaped Brownies are the perfect combination of rich chocolate flavor, creamy cheesecake, and the bright, tangy taste of raspberries. Not only do they look adorable, making them a delightful treat for any romantic occasion or celebration, but they also offer a deliciously satisfying experience. The fudgy brownie base balances beautifully with the light and fluffy cheesecake layer, making these treats irresistible. Plus, they’re fun to make and even more enjoyable to share!

How to Make Heart Shaped Brownies

Creating these delicious Heart Shaped Brownies is simpler than you might think! The process involves making a luscious raspberry sauce, a creamy cheesecake filling, and a rich brownie batter that comes together in just a few steps. From the mixing to the baking, you’ll be entertained in your kitchen while creating a delightful dessert that everyone will 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 tbsp cup refined coconut oil or neutral oil
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature

Directions:

1. In a small saucepan, simmer the raspberries, sugar, and 1 teaspoon of vanilla extract over medium heat for 5–8 minutes until it thickens. Strain the sauce to remove seeds and set it aside to cool.
2. In a mixing bowl, beat the cream cheese and 1/3 cup of sugar until smooth. Add the large egg and 1/2 teaspoon of vanilla extract, then mix until creamy and well combined.
3. In another bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, mix the coconut oil, 1 1/2 cups of sugar, and 1 tablespoon of vanilla extract. Gradually add the three large eggs one at a time, mixing well after each addition.
4. Combine the dry mixture with the wet mixture just until blended. Don’t overmix!
5. Spread the brownie batter evenly in a lined baking pan. Pour the cheesecake mixture on top, then spoon the raspberry sauce over and gently swirl it with a skewer for a marbled effect.
6. Bake at 350°F for 30–35 minutes. Once baked, let the brownies cool completely, then chill them in the refrigerator for at least 2 hours before cutting them into heart shapes using a cookie cutter.

Nutritional Information

Per serving (based on 12 servings):

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 140mg
• Total Carbohydrates: 36g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g

How to Serve Heart Shaped Brownies

Serve your Heart Shaped Brownies at special occasions like Valentine’s Day, anniversaries, or any celebration of love! You can plate them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. A sprinkle of powdered sugar or a few fresh raspberries on the side can add a pretty finishing touch.

How to Store Heart Shaped Brownies

Keep these delicious brownies fresh by storing them in an airtight container. They’ll remain delicious for up to a week in the refrigerator. For longer storage, you can freeze the brownies for up to three months. Just be sure to wrap them tightly in plastic wrap and then store them in a freezer bag to prevent freezer burn.

Expert Tips for Perfect Heart Shaped Brownies

• Use room temperature ingredients. They mix better and lead to a smoother batter.
• Don’t overmix your batter to keep the brownies from becoming tough.
• Allow the brownies to cool completely before chilling, to help maintain their fudgy texture.
• For a more intense raspberry flavor, consider adding a splash of raspberry extract to the sauce.

Delicious Variations

• Nutty Delight: Fold in chopped nuts like walnuts or pecans into the brownie batter for an added crunch.
• Mint Chocolate: Incorporate a few drops of peppermint extract for a minty twist on these brownies.
• Fruit Swirl: Instead of raspberry, try using other fruit purees such as strawberry or blueberry.

Frequently Asked Questions

Can I make these brownies gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend, and you’ll have a delicious gluten-free version.

How can I achieve a more intense chocolate flavor?

To enhance the chocolate flavor, you can increase the amount of cocoa powder or add chocolate chips to the brownie batter.

Can I skip the raspberry sauce?

While the raspberry sauce adds a lovely tartness that balances the sweetness, you can skip it if you prefer plain brownies or use any other fruit compote!

Conclusion

Heart Shaped Brownies offer an irresistible combination of flavors and textures, perfect for celebrating love or simply enjoying as a special treat. Their fudginess, creamy cheesecake layer, and the delightful swirl of raspberry sauce come together beautifully to create a dessert that looks as good as it tastes. Give this fun recipe a try, and don’t forget to share your creation with friends and family. Enjoy the baking process, and let the love flow through your kitchen!

Heart Shaped Brownies

Delightful heart-shaped brownies with rich chocolate, creamy cheesecake, and tangy raspberry sauce, perfect for romantic occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Dessert, Sweets

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Raspberry Sauce

• 1 cup raspberries (fresh or thawed frozen) Fresh or thawed frozen raspberries can be used.
• 1 tablespoon granulated sugar To sweeten the sauce.
• 1 teaspoon vanilla extract Enhances the flavor of the sauce.

For the Cheesecake Filling

• 8 oz cream cheese, room temperature Ensure it is at room temperature for easier mixing.
• 1/3 cup granulated sugar
• 1 large egg, room temperature Room temperature helps with blending.
• 1/2 teaspoon vanilla extract

For the Brownie Batter

• 1 cup all-purpose flour (or gluten-free blend) Use gluten-free blend for gluten-free version.
• 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

Method

 

Preparing the Raspberry Sauce

1. In a small saucepan, simmer the raspberries, sugar, and 1 teaspoon of vanilla extract over medium heat for 5–8 minutes until it thickens. Strain the sauce to remove seeds and set it aside to cool.

Making the Cheesecake Filling

1. In a mixing bowl, beat the cream cheese and 1/3 cup of sugar until smooth. Add the large egg and 1/2 teaspoon of vanilla extract, then mix until creamy and well combined.

Preparing the Brownie Batter

1. In another bowl, whisk together the flour, cocoa powder, and salt.
2. In a separate bowl, mix the coconut oil, 1 1/2 cups of sugar, and 1 tablespoon of vanilla extract. Gradually add the three large eggs one at a time, mixing well after each addition.
3. Combine the dry mixture with the wet mixture just until blended. Don’t overmix!

Baking

1. Spread the brownie batter evenly in a lined baking pan. Pour the cheesecake mixture on top, then spoon the raspberry sauce over and gently swirl it with a skewer for a marbled effect.
2. Bake at 350°F for 30–35 minutes. Once baked, let the brownies cool completely, then chill them in the refrigerator for at least 2 hours before cutting them into heart shapes using a cookie cutter.

Notes

Store these brownies in an airtight container in the refrigerator for up to a week. For longer storage, freeze for up to three months. Allow them to cool completely before chilling to maintain the fudgy texture.