Heart Shaped Brownies with Raspberry Swirl & Cheesecake
Heart shaped brownies with a fudgy chocolate base, creamy cheesecake layer, and raspberry swirl. Perfect for Valentine’s Day.
Ingredients
- ½ cup unsalted butter
- 6 ounces semi-sweet chocolate chopped
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- Cheesecake Layer:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- Raspberry Swirl:
- ⅓ cup raspberry preserves or puree
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Melt butter and chocolate together until smooth.
- Stir in granulated sugar and brown sugar.
- Add eggs and vanilla and mix until glossy.
- Whisk flour, cocoa powder, and salt, then fold into the batter.
- Spread brownie batter evenly into the prepared pan.
- Beat cream cheese and sugar until smooth.
- Mix in egg yolk and vanilla.
- Spoon cheesecake mixture over the brownie batter.
- Drop raspberry preserves on top and gently swirl with a knife.
- Bake for 30–35 minutes until edges are set and center is slightly soft.
- Cool completely, then refrigerate for at least 2 hours.
- Lift brownies out and cut into heart shapes using a cookie cutter.
Notes
Chill thoroughly before cutting for clean heart shapes. Do not over-swirl the batter.