Description
These heart-shaped brownies feature a fudgy chocolate base topped with exquisite cheesecake and a vibrant raspberry swirl. Perfect for celebrating special moments or making any day feel special, they come together easily and taste heavenly.
Ingredients
- Raspberries
- Granulated Sugar
- Vanilla Extract
- Cream Cheese
- All-Purpose Flour
- Dutch-Process Cocoa Powder
- Refined Coconut Oil or Neutral Oil
- Eggs
Instructions
- Simmer raspberries with sugar and vanilla over medium heat for 5-8 minutes, then strain the sauce.
- Beat cream cheese and sugar until smooth, add an egg and vanilla; mix well.
- Whisk flour, cocoa powder, and salt in a separate bowl.
- Whisk oil, sugar, vanilla, and eggs in another bowl until glossy.
- Fold wet and dry ingredients together gently.
- Spread brownie batter in a pan, layer cheesecake mixture on top, and drizzle with raspberry sauce; swirl gently.
- Bake at 350°F for 30-35 minutes until a toothpick comes out with moist crumbs.
- Cool completely, then chill for at least 2 hours before cutting with a heart-shaped cookie cutter.
Notes
Ensure to use room-temperature ingredients for optimal blending.
Chilling the brownies after baking is essential for better texture and flavor.
Using parchment paper in the pan makes it easier to remove the brownies.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 19g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg