Description
Heart-Shaped Brownies with Raspberry Swirl & Cheesecake are a layered dessert combining fudgy brownie, creamy cheesecake, and a tangy raspberry swirl. Cut into heart shapes, they’re perfect for Valentine’s Day, anniversaries, or heartfelt gifting.
Ingredients
- For the brownie base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- For the raspberry swirl:
- 1/4 cup raspberry preserves or jam (seedless, if preferred)
- Optional: 1/4 cup fresh raspberries, mashed and strained
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- For the brownie base: Melt butter and whisk in sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, and salt until just combined. Spread evenly in the prepared pan.
- For the cheesecake layer: Beat cream cheese, sugar, egg, and vanilla until smooth. Gently spread over brownie batter.
- Warm raspberry preserves slightly for easier swirling. Drop spoonfuls over cheesecake layer and swirl gently with a knife or skewer.
- Bake for 30–35 minutes or until center is just set. Cool completely, then chill in the fridge for at least 1 hour.
- Once chilled, use a heart-shaped cookie cutter (about 2.5–3 inches) to cut out brownies. Wipe cutter clean between cuts for neat edges.
Notes
- Use strawberry or cherry preserves for a flavor twist.
- Add chocolate chips to the brownie layer for extra richness.
- Dust with powdered sugar or drizzle melted chocolate on top for decoration.
- Chill before cutting to help the layers stay sharp.
- Store scraps for snacking or layering into parfaits.
Nutrition
- Serving Size: 1 heart brownie
- Calories: 280
- Sugar: 22g
- Sodium: 105mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
