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Heart Shaped Brownies with Raspberry Swirl and Cheesecake

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Decadent heart-shaped brownies with a luscious raspberry swirl and a creamy cheesecake layer, perfect for celebrations.

Ingredients

Scale
  • 200 g fresh raspberries
  • 50 g sugar (for raspberry sauce)
  • 1 tablespoon lemon juice
  • 115 g melted butter
  • 200 g sugar (for brownie batter)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 50 g cocoa powder
  • 65 g flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 225 g cream cheese
  • 50 g sugar (for cheesecake layer)
  • 1 egg (for cheesecake layer)
  • 1 teaspoon vanilla extract (for cheesecake layer)

Instructions

  1. Prepare the raspberry sauce: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until raspberries break down and sauce thickens, about 5 minutes. Strain to remove seeds and let cool.
  2. Make the brownie batter: Preheat the oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment. Whisk together melted butter, sugar, eggs, and vanilla. Sift in cocoa powder, flour, salt, and baking powder; stir until just mixed. Pour into the lined pan evenly.
  3. Prepare the cheesecake layer: In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy.
  4. Assemble and swirl: Spoon cheesecake batter over brownie batter. Drizzle cooled raspberry sauce on top and swirl gently with a toothpick.
  5. Bake: Bake for 35-40 minutes until the center is set. Cool completely on a wire rack.
  6. Cut into heart shapes: Once cooled, use a heart-shaped cookie cutter to cut brownies into hearts.
  7. Serve and enjoy: Serve as is or garnish with fresh raspberries or powdered sugar.

Notes

For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use coconut cream instead of cream cheese.

Nutrition

Find it online: https://easyumrecipes.com/heart-shaped-brownies-raspberry-swirl-cheesecake/