Description
Delightful heart-shaped brownies with rich chocolate layers, creamy cheesecake topping, and a luscious raspberry sauce.
Ingredients
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free blend)
- 3/4 cup Dutch-process cocoa powder, sifted
- 1/4 teaspoon salt
- 3/4 + 2 tablespoons cup refined coconut oil or neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- In a medium saucepan, combine raspberries, 1 tablespoon of sugar, and 1 teaspoon of vanilla. Simmer over medium heat for about 5–8 minutes until thickened. Strain the mixture to remove seeds and set aside.
- In a bowl, beat the cream cheese and sugar until smooth. Add in 1 egg and 1/2 teaspoon of vanilla, mixing until creamy.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. In another bowl, mix the coconut oil, 1 1/2 cups sugar, and 1 tablespoon of vanilla. Add the eggs one at a time, mixing well after each addition. Combine the wet and dry mixtures just until blended.
- Line a baking pan with parchment paper. Spread the brownie batter evenly in the pan. Pour the cheesecake layer on top, smoothing it out. Spoon the raspberry sauce over the mixture and gently swirl it with a skewer to create a marbled effect.
- Bake in a preheated oven at 350°F for 30–35 minutes. Allow to cool completely, then chill for at least 2 hours before cutting into heart shapes and serving.
Notes
For a fudgier brownie, bake for a shorter time. Ensure cream cheese is at room temperature for a smooth texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American