Go Back
Heart shaped brownies decorated with chocolate sprinkles on a wooden table

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
Cook Time 35 minutes
Total Time 2 hours
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.