Description
These decadent heart-shaped brownies feature a rich, fudgy chocolate base, swirled with tangy raspberry and a creamy cheesecake layer. Perfect for any special occasion or a delightful treat.
Ingredients
Scale
- For the Brownie Base:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
- 1/4 teaspoon salt
- For the Raspberry Swirl:
- 1 cup (125g) fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- For the Cheesecake Layer:
- 8 ounces (226g) full-fat cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure vanilla extract
Instructions
- 1. Prep Your Pan: Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang. Grease lightly.
- 2. Make Brownie Batter: In a saucepan, melt butter. Remove from heat, stir in sugars. Whisk in eggs one at a time, then vanilla. In a separate bowl, whisk flour, cocoa, and salt. Add dry to wet, mixing until just combined (do not overmix).
- 3. Prepare Raspberry Swirl: Combine raspberries, 2 tbsp sugar, and lemon juice in a small saucepan. Cook over medium-low heat for 5-7 minutes, stirring, until thickened like jam. Let cool slightly.
- 4. Create Cheesecake Layer: Beat softened cream cheese until smooth. Add 1/4 cup sugar and beat until combined. Beat in egg yolk and 1/2 tsp vanilla until smooth.
- 5. Assemble the Layers: Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Dollop cheesecake mixture over the brownie, then dollop raspberry swirl. Use a knife or skewer to gently swirl the mixtures.
- 6. Bake: Bake for 30-35 minutes, or until edges are set and a toothpick inserted into the brownie comes out with moist crumbs. Do not overbake.
- 7. Cool and Cut: Let cool completely in the pan on a wire rack (at least 2-3 hours, or preferably overnight in the fridge). Lift out with parchment paper. Use a heart-shaped cookie cutter or cut into squares. Serve chilled.
- Prep Time: 30 mins
- Cook Time: 35 mins