Heart-Shaped Brownies
Delicious heart-shaped brownies layered with a creamy cheesecake filling and a bright raspberry coulis, perfect for a romantic dessert.
Ingredients
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen) Frozen are fine; thaw and drain excess liquid first.
- 1 tablespoon granulated sugar For the raspberry reduction.
- 1 teaspoon alcohol-free vanilla extract In the raspberry sauce to lift brightness.
Cheesecake Layer
- 8 oz cream cheese, room temperature Gives a clean, tangy cheesecake layer; full-fat for the best texture.
- 1/3 cup granulated sugar Sweetens the cheesecake without overpowering.
- 1 large egg, room temperature Binds the cheesecake; room temp prevents curdling.
- 1/2 teaspoon alcohol-free vanilla extract Subtle background flavor for the cheesecake.
Brownie Base
- 1 cup all-purpose flour (or gluten-free blend) Structure for the brownie; use a 1:1 GF blend if needed.
- 3/4 cup Dutch-process cocoa powder, sifted For depth and smooth chocolate flavor.
- 1/4 teaspoon salt Balances sweetness and enhances chocolate.
- 3/4 + 2 tablespoons refined coconut oil or neutral oil Oil keeps the brownies fudgy and glossy.
- 1 1/2 cups granulated sugar Provides structure and chew.
- 1 tablespoon alcohol-free vanilla extract Enriches the brownie batter.
- 3 large eggs, room temperature Add lift and richness; room temperature for even mixing.
Instructions
Prepare Raspberry Sauce
- In a small saucepan combine raspberries, sugar, and vanilla. Simmer over medium heat for 5–8 minutes until thickened.
- Pass the sauce through a fine-mesh sieve, pressing to extract juices and discard seeds. Set aside to cool.
Make Cheesecake Layer
- Beat cream cheese with sugar until smooth and free of lumps.
- Add the egg and vanilla; mix just until creamy, avoiding overbeating.
Whisk Dry Ingredients
- In a bowl, whisk together flour, cocoa, and salt.
Mix Brownie Base
- In a separate bowl, whisk coconut oil with sugar and vanilla until combined.
- Add the eggs one at a time, whisking after each until incorporated.
Combine
- Fold the dry ingredients into the wet mixture just until blended. Do not overmix.
Assemble in Pan
- Line an 8x8-inch pan with parchment, leaving overhang.
- Spread brownie batter evenly in the prepared pan.
- Spoon cheesecake mixture over the batter in dollops.
- Spoon the cooled raspberry sauce over the cheesecake in small dollops and gently swirl.
Bake
- Bake at 350°F (177°C) for 30–35 minutes. The cheesecake should be set and the brownie still has a slight jiggle.
Cool and Chill
- Cool the pan on a wire rack for 1–1.5 hours then refrigerate for at least 2 hours.
Cut Heart Shapes
- Lift the chilled slab from the pan using the parchment overhang and cut out heart shapes.
Notes
Serve chilled or with a scoop of ice cream. Dust with sea salt for an extra touch. Store in an airtight container for up to 4 days or freeze for up to 1 month.