Heart Shaped Brownies
These Heart Shaped Brownies are rich, decadent, and feature a creamy cheesecake layer infused with raspberry sweetness, making them a delightful treat for any occasion.
Ingredients
For the Raspberry Sauce
- 1 cup fresh raspberries (or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 8 ounces cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
For the Brownie Batter
- 1 cup all-purpose flour (or gluten-free blend)
- 3/4 cup Dutch-process cocoa powder, sifted
- 1/4 teaspoon salt
- 3/4 cup refined coconut oil (or neutral oil)
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
Preparation
- Simmer the raspberries, granulated sugar, and vanilla extract in a medium saucepan over medium heat for 5 to 8 minutes, stirring occasionally until thickened. Strain to remove seeds and set aside.
- In a bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until combined.
- In another bowl, whisk together flour, cocoa powder, and salt.
- In a separate bowl, blend the coconut oil, sugar, and vanilla. Incorporate the eggs one at a time, mixing until combined.
Combining
- Gently fold the flour mixture into the wet ingredients until just blended.
- Spread the brownie batter in a lined 9x13 inch baking pan.
- Pour the cheesecake mixture on top of the brownie batter and dollop with raspberry sauce. Swirl together.
Baking
- Bake at 350°F (175°C) for 30-35 minutes until edges are set. Cool completely in the pan, then refrigerate for 2 hours.
- Use a heart-shaped cookie cutter to cut out brownies and serve.
Notes
Serve with a scoop of vanilla ice cream or additional raspberry sauce. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.