Introduction

These heart-shaped brownies with a raspberry swirl and creamy cheesecake layer are perfect for a special treat or celebration. Rich, fudgy, and bursting with fruity flavor, they’re sure to impress and delight. Let’s dive into how to make this beautiful dessert at home.

A heart-shaped dessert with two clear layers sits on a white marbled surface, starting from the bottom with a thick, dark brown, moist brownie layer showing a dense texture and slightly crumbly edges. The top layer is smooth, creamy, and off-white cheesecake with a shiny red raspberry swirl creating a marbled effect that covers the entire top, with the raspberry mixture blending into the cheesecake near the edges. Around the dessert, there are fresh red raspberries scattered loosely, adding a bright pop of color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Raspberry Swirl:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice

Instructions

Step 1: Prepare the raspberry sauce by combining raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir often until raspberries break down and the sauce thickens, about 5 minutes. Remove from heat, strain through a fine sieve to remove seeds, and let cool completely.
Step 2: Preheat the oven to 325°F (163°C) and line a 9×9 inch baking pan with parchment paper. In a medium bowl, whisk melted butter, sugar, eggs, and vanilla extract until smooth. Sift cocoa powder, flour, salt, and baking powder into the bowl and gently stir until just combined. Pour batter evenly into the pan.
Step 3: In a separate bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Add egg and vanilla extract and continue beating until well combined and creamy.
Step 4: Drop spoonfuls of cheesecake batter evenly over the brownie batter. Drizzle the cooled raspberry sauce on top. Use a toothpick or skewer to gently swirl the raspberry sauce into the cheesecake layer to create a marbled effect, being careful not to over-swirl.
Step 5: Bake for 35-40 minutes or until the cheesecake layer is set and a toothpick inserted in the center comes out with moist crumbs but no raw batter. Let cool completely in the pan on a wire rack.
Step 6: Once cooled, use a heart-shaped cookie cutter to cut out brownie hearts. Wipe the cutter clean with a warm, damp cloth between cuts for clean edges.
Step 7: Serve as is or garnish with fresh raspberries or a dusting of powdered sugar. Enjoy warm or at room temperature!

Tips & Variations

Use fresh raspberries for the best flavor, but frozen ones work well if fresh aren’t available.
For extra richness, swap half the butter for a bit of vegetable oil to keep brownies moist.
Add a pinch of espresso powder to the brownie batter to intensify the chocolate flavor.
Try using different shaped cookie cutters for variety or to suit different occasions.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months—thaw overnight in the fridge before serving. Warm slightly in the microwave for about 10 seconds to enjoy a softer texture.

How to Serve

A heart-shaped dessert with three visible layers sits on a dark surface surrounded by fresh raspberries. The bottom layer is thick, dense, and dark brown with a slightly rough texture, resembling a rich brownie base. The middle layer is creamy and smooth with a pale yellow color, resembling cheesecake. The top layer has a marbled pattern of white and deep red swirls, likely raspberry sauce, creating a striking contrast and a glossy finish. The edges of the dessert show a clean cut, with the raspberry swirls slightly dripping into the cheesecake layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well. Just thaw them first and drain any excess liquid if too watery before cooking the sauce.

How do I know when the brownies are done baking?

The cheesecake layer should be set and a toothpick inserted in the center should come out with moist crumbs but no raw batter. Avoid overbaking to keep the brownies fudgy.