Description
These Heart Shaped Brownies with Raspberry Swirl & Cheesecake combine a rich, fudgy chocolate brownie base with a tangy raspberry swirl and a creamy cheesecake topping. Perfectly portioned and elegantly shaped for special occasions, this dessert offers a harmonious balance of deep chocolate, fruity zest, and smooth creaminess that melts in your mouth.
Ingredients
Scale
Brownie Base
- 1/2 cup (115g) unsalted butter
- 4 oz (115g) semi-sweet chocolate
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (65g) all-purpose flour
Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar (optional)
Cheesecake Layer
- 8 oz (225g) cream cheese, room temperature
- 1/3 cup (40g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Raspberry Swirl: Puree fresh or thawed raspberries with lemon juice and sugar until smooth. Strain through a fine mesh sieve to remove seeds if a silky texture is desired. Set aside to cool while preparing the brownie batter.
- Make the Brownie Base: Melt unsalted butter and semi-sweet chocolate together gently over a double boiler or low heat, stirring until smooth and glossy. Whisk in granulated sugar, then add eggs one at a time, beating until fully combined. Gently fold in the all-purpose flour to maintain a fudgy texture. Spread the batter evenly into a lined baking pan.
- Create the Cheesecake Layer: Beat room temperature cream cheese with powdered sugar and vanilla extract until creamy and smooth, ensuring no lumps remain.
- Assemble and Swirl: Dollop the cheesecake mixture evenly over the brownie batter. Spoon the raspberry puree in small blobs on top. Use a toothpick or skewer to gently swirl the cheesecake and raspberry mixtures together, creating an elegant marbled effect.
- Bake and Cool: Bake in a preheated oven at 325°F (160°C) for 35-40 minutes, until the cheesecake layer is set but slightly jiggly in the center. Allow the brownies to cool completely in the pan to firm up before using a sharp heart-shaped cookie cutter to cut out individual portions.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free cheesecake layer.
- Fold flour gently to keep brownies tender and fudgy, avoiding overmixing.
- Swirl gently to maintain distinct colors; avoid aggressive swirling to prevent muddying.
- Allow brownies to cool completely for clean cuts and firm shapes.
- Use a sharp cookie cutter for professional and neat heart shapes.
Nutrition
- Serving Size: 1 heart-shaped brownie
- Calories: 280 kcal
- Sugar: 22g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, fudgy brownies, romantic dessert, chocolate raspberry cheesecake
