why make this recipe

I love these heart shaped brownies because they feel special with very little fuss. The brownie is rich and fudgy. The cheesecake ribbon is creamy and bright. The raspberry swirl adds a little tart cheer. They make a great treat for cozy nights and small celebrations. If you like fruity swirls, you might also enjoy my raspberry swirl shortbread cookies for a lighter tea-time option.

how to make Heart Shaped Brownies with Raspberry Swirl & Cheesecake

Ingredients:
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 cup raspberry puree
1 tablespoon lemon juice

Heart Shaped Brownies with Raspberry Swirl & Cheesecake

Directions:

Preheat the oven to 350°F (175°C). Grease a heart-shaped baking pan well.
In a bowl, mix the sugar and melted butter until combined. Add the eggs and vanilla. Mix well.
Stir in the cocoa powder, flour, salt, and baking powder until just combined. Pour the brownie batter into the prepared pan.
In a separate bowl, beat the cream cheese until smooth. Mix in powdered sugar, egg, and lemon juice until creamy.
Drop spoonfuls of the cheesecake mixture over the brownie batter. Then swirl in the raspberry puree with a knife to create a marbled effect.
Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
Let it cool completely before cutting into heart shapes. Serve and enjoy!

If you want another rich cheesecake touch for a cookie-style treat, I love how the flavors mirror my caramel cheesecake cookies.

how to serve Heart Shaped Brownies with Raspberry Swirl & Cheesecake

Cut these into hearts for a sweet surprise. Serve them slightly chilled or at room temperature. A dusting of powdered sugar looks pretty. Add a few fresh raspberries for color. They pair nicely with coffee or a warm cup of tea.

how to store Heart Shaped Brownies with Raspberry Swirl & Cheesecake

Store cooled brownies in an airtight container. Keep them in the fridge for up to 4 days. For longer storage, freeze the whole pan wrapped tightly for up to 3 months. Thaw in the fridge overnight before slicing.

tips to make Heart Shaped Brownies with Raspberry Swirl & Cheesecake

Use room-temperature eggs and cream cheese. They mix more smoothly. Don’t overmix the brownie batter. That keeps them fudgy. When you drop the cheesecake, spacing helps make prettier swirls. Use a gentle hand when marbling. If your raspberry puree is very runny, simmer it briefly to thicken. For a fun plate pairing, I sometimes set a brownie beside a scoop of vanilla ice cream and a cookie like the cherry chocolate chip cookies with mocha chips for a dessert trio.

variation (if any)

Make mini hearts in a muffin tin for individual treats. Swap raspberries for strawberries or blackberry puree. Add a teaspoon of espresso powder to the brownie batter for a deeper chocolate note. For a holiday twist, try ginger and warm spices and think of the flavor direction of my gingerbread cheesecake cookies when choosing spices.

FAQs

Q: Can I use frozen raspberries for the puree?
A: Yes. Thaw them first and strain out the seeds if you prefer a smooth swirl. Simmer briefly to reduce extra water if needed.

Q: How can I tell when the brownies are done?
A: A toothpick should come out with a few moist crumbs. The center will still be slightly soft but not liquid.

Q: Can I make the cheesecake layer ahead of time?
A: You can mix the cheesecake filling a day ahead and keep it covered in the fridge. Bring it back to room temperature before swirling.

Heart Shaped Brownies with Raspberry Swirl & Cheesecake

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