why make this recipe
Heart Shaped Brownies are a delightful treat that adds a special touch to any celebration or simply a cozy dessert at home. These brownies are rich and fudgy, combined with a creamy cheesecake layer and a vibrant raspberry sauce. The heart shape makes them perfect for occasions like Valentine’s Day, anniversaries, or just to show someone you care. Plus, they are simple to make and will surely impress anyone who takes a bite!
how to make Heart Shaped Brownies
Ingredients:
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg, 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 tbsp cup refined coconut oil or neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Directions:
- Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
- Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
- Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.
- Spread brownie batter in a lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
- Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours. Cut into heart shapes and serve.
how to serve Heart Shaped Brownies
Heart Shaped Brownies can be served as they are or with a scoop of vanilla ice cream on the side. You can also dust them with powdered sugar or add additional raspberry sauce for an extra touch. They make a perfect dessert for gatherings and can be plated beautifully for guests.
how to store Heart Shaped Brownies
To store Heart Shaped Brownies, place them in an airtight container at room temperature for 2-3 days. If you want to keep them for longer, you can refrigerate them for up to a week. Be sure to let them come to room temperature before serving again, as they taste best slightly warmed.
tips to make Heart Shaped Brownies
- Make sure your cream cheese is at room temperature for a smooth cheesecake layer.
- Sift the cocoa powder for a better texture.
- Don’t overmix the brownie batter once the flour is added to keep them fudgy.
- Use a heart-shaped cookie cutter to cut out the brownies after chilling for a neat shape.
variation
You can swap out the raspberry sauce for other fruits like strawberries or blueberries to suit your taste. Adding nuts or chocolate chips to the brownie batter can also give a nice texture and flavor variation.
FAQs
-
Can I make these brownies ahead of time?
Yes, you can make them a day in advance. Just store them in an airtight container in the fridge. -
Can I use other types of cocoa powder?
Yes, you can use regular unsweetened cocoa powder, but Dutch-process cocoa gives a deeper flavor. -
What if I don’t have fresh raspberries?
Frozen raspberries work perfectly fine! Just thaw them before cooking.
Heart Shaped Brownies
Ingredients
Method
- Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
- Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
- Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one.
- Combine both mixtures just until blended.
- Spread brownie batter in a lined pan.
- Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
- Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours.
- Cut into heart shapes and serve as they are or with a scoop of vanilla ice cream. Optionally, dust with powdered sugar or add additional raspberry sauce.