Description
These heart shaped brownies combine rich chocolate, tangy raspberry, and creamy cheesecake in one enticing dessert, perfect for any romantic occasion or special gathering.
Ingredients
Scale
- 1 cup raspberries
- 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
- Simmer raspberries with sugar and vanilla until thick; strain to remove seeds.
- Beat cream cheese with sugar, add egg and vanilla until smooth.
- Whisk flour, cocoa, and salt together in a bowl.
- Mix coconut oil, sugar, and vanilla in another bowl, add eggs one by one, mixing until glossy.
- Combine dry ingredients with wet until no flour shows; do not overmix.
- Spread brownie batter in pan, top with cheesecake mixture, then swirl raspberry sauce.
- Bake at 350°F (175°C) for 30–35 minutes until edges are set.
- Cool completely before slicing.
Notes
For the best flavor, use ripe raspberries.
Cookies cutter is helpful for neatly shaping brownies after cooling.
Don’t skip straining the raspberry sauce for a smooth consistency.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg