Description
Deliciously fudgy Heart Shaped Brownies with a creamy cheesecake topping and a sweet raspberry swirl.
Ingredients
Scale
- 1 cup (125 grams) raspberries (fresh or frozen, defrosted)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces (225 grams) cream cheese (room temperature)
- 1/3 cup (66 grams) granulated sugar
- 1 large egg (50 grams, room temperature)
- 1/2 teaspoon vanilla extract
- 1 cup (125 grams) all-purpose flour (or gluten-free flour)
- 3/4 cup (86 grams) cocoa powder (sifted, use Dutch-process for best results)
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) oil
- 1 1/2 cups (300 grams) granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, room temperature)
Instructions
- Combine the raspberries, sugar, and vanilla extract in a small saucepan over medium heat.
- Allow the mixture to cook for 5-8 minutes, or until it thickens slightly and coats the back of a spoon. It should not be as thick as jam. Remove from heat.
- Strain the sauce through a fine mesh sieve or food mill to remove the seeds.
- In a medium bowl, beat together the cream cheese and sugar using an electric mixer at medium speed, then increase to high speed until smooth and well combined.
- Add the egg and vanilla extract, mixing on low speed until fully incorporated.
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, whisk together the oil, sugar, and vanilla extract until well combined.
- Add the eggs, one at a time, mixing after each addition until just combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan, spreading it evenly.
- Spread the cheesecake topping over the brownie batter.
- Dollop the raspberry sauce over the cheesecake layer, then use a skewer or toothpick to swirl the sauce into the batter.
- Bake for 30-35 minutes, until the brownies are set but slightly jiggly in the center. They should not be fully firm.
- Cool the brownies completely on a wire rack, then chill them in the refrigerator for 2 hours until fully chilled.
- Once chilled, use a heart-shaped cookie cutter to cut out individual brownies.
Notes
- Use gluten-free flour for a gluten-free option.
- Oil can be replaced with melted butter if desired.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 421
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg