Description
Delicious heart-shaped brownies with a creamy cheesecake layer and raspberry sauce, perfect for special occasions.
Ingredients
Scale
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at 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 refined coconut oil or neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
Instructions
- In a saucepan, combine the raspberries, sugar, and vanilla extract over medium heat. Simmer for 5–8 minutes until the mixture thickens. Remove from heat and strain to eliminate the seeds; set aside.
- In a mixing bowl, beat the cream cheese with sugar until smooth. Add the egg and vanilla extract; mix well until creamy.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- In another bowl, mix the coconut oil, sugar, and vanilla. Then, add the eggs one by one, beating well after each addition.
- Combine the flour mixture with the wet ingredients just until blended.
- Line a baking pan with parchment paper and spread the brownie batter evenly across the bottom. Pour the cheesecake mixture over the brownie layer.
- Spoon the prepared raspberry sauce on top and use a skewer or knife to gently swirl it into the cheesecake layer.
- Bake in a preheated oven at 350°F (175°C) for 30–35 minutes. Allow the brownies to cool completely before chilling in the refrigerator for about 2 hours.
- Once set, cut into heart shapes and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days, or freeze wrapped portions for up to three months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg