I love baking something pretty for no reason at all. These heart-shaped brownies feel like a hug. They are fudgy, chocolaty, and bright with raspberry. The cheesecake swirl keeps them tender. I often make them when friends drop by. Sometimes I bring a small tray alongside my favorite raspberry swirl shortbread cookies for a sweet table mix.

why make this recipe

This recipe is simple and impressive. It uses pantry staples you likely have. The raspberry adds a fresh lift. The cheesecake swirl makes each bite creamy. They look special in a heart pan. They taste even better shared.

how to make Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

Ingredients:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup cream cheese
1/2 cup powdered sugar
1/2 cup raspberry puree
Chocolate chips (optional)

Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

Directions:

Preheat the oven to 350°F (175°C). Grease a heart-shaped baking pan.
In a large bowl, melt the butter. Stir in the granulated sugar until smooth.
Add eggs one at a time. Mix well after each addition. Stir in the vanilla extract.
Sift in flour, cocoa powder, and salt. Mix until combined.
Pour batter into the prepared pan. Smooth the top with a spatula.
In another bowl, beat the cream cheese until smooth. Mix in the powdered sugar.
Drop spoonfuls of the cream cheese mixture over the brownie batter. Spoon dollops of raspberry puree over that.
Use a knife to gently swirl the cream cheese and raspberry into the brownie batter. Don’t overmix.
Bake for 30–35 minutes. A toothpick should come out with a few moist crumbs.
Let cool completely. Slice into heart shapes and serve. Sprinkle chocolate chips on top if you like.

how to serve Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

Serve these slightly chilled or at room temperature. They pair well with a small scoop of vanilla ice cream. I love arranging them on a platter next to lighter cookies like the cherry chocolate chip cookies with mocha chips for a party spread. Add a few fresh raspberries for color.

how to store Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

Store cooled brownies in an airtight container. Keep them in the fridge for up to 4 days. For longer storage, freeze slices in a single layer on a tray. Once frozen, wrap them well and store in a freezer bag for up to 2 months. Thaw in the fridge before serving.

tips to make Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

Use full-fat cream cheese for the creamiest swirl. Warm the raspberry puree slightly if it’s too thick. Don’t overbake — check at 30 minutes. For extra chocolate punch, fold in a handful of chocolate chips before pouring the batter. If you like a cinnabon-style finish with cheesecake, I find ideas in treats like these caramel cheesecake cookies helpful for inspiration.

variation (if any)

Swap raspberry for strawberry or cherry puree. Add a pinch of espresso powder to the batter for deeper chocolate flavor. For a simpler version, skip the cheesecake swirl and fold chopped chocolate into the batter. If you want mini bites, use a muffin tin and bake 18–22 minutes.

Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping

FAQs

Q: Can I use frozen raspberries for the puree?
A: Yes. Thaw them and strain if you want a smooth puree. You can also mash them lightly for a bit of texture.

Q: My cream cheese mixture is lumpy. What do I do?
A: Beat longer at room temperature. If it’s still lumpy, press it through a fine sieve or blend briefly.

Q: How do I know when they are done?
A: The center should look set but slightly moist. A toothpick will have a few moist crumbs, not wet batter.

Q: Can I make this in a square pan instead of a heart pan?
A: Absolutely. Bake in an 8×8 or 9×9 pan. Check for doneness a few minutes earlier if you use a smaller pan.

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