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Heart Shaped Raspberry Swirl Cheesecake Brownies Recipe

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★★★★★

4.7 from 73 reviews

Indulge in these decadent Heart Shaped Brownies with Raspberry Swirl & Cheesecake, featuring a rich chocolate brownie base topped with creamy cheesecake and a vibrant raspberry sauce swirl. Perfect as a romantic treat or special dessert, these brownies combine luscious flavors and beautiful marbled patterns for a stunning and delicious presentation.

Ingredients

Scale

For the Brownie Layer:

  • 1/2 cup (115g) unsalted butter, melted
  • 8 oz (225g) semi-sweet or dark chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 tsp salt

For the Cheesecake Layer:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Raspberry Swirl:

  • 1/2 cup fresh or frozen raspberries
  • 1–2 tbsp granulated sugar
  • 1 tsp lemon juice (optional)

Instructions

  1. Make the Raspberry Sauce: Put raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for about 5-7 minutes until the raspberries break down and the sauce thickens lightly. Strain through a fine sieve to remove seeds and set aside to cool.
  2. Prepare Your Oven and Pan: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some extra on the sides to lift the brownies out easily after baking.
  3. Make the Brownie Batter: Use a double boiler or place a heatproof bowl over simmering water to melt the butter and chopped chocolate together. Stir until smooth and remove from heat. Stir in sugar, then add eggs one at a time, mixing well after each. Add vanilla extract. Sift in flour, cocoa powder, and salt, then fold gently until just combined. Be careful not to overmix.
  4. Prepare the Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the egg and vanilla extract and mix well.
  5. Layer the Brownie and Cheesecake: Pour the brownie batter into your prepared pan and spread evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Then drop small spoonfuls of the raspberry sauce on top of the cheesecake dollops.
  6. Create the Swirl: Use a toothpick or skewer to swirl the raspberry sauce through the cheesecake mixture gently, making pretty marbled patterns. Avoid over swirling so the layers stay distinct.
  7. Bake the Brownies: Bake for 35-40 minutes. The cheesecake layer should be set, and the edges of the brownies should start pulling away from the pan. The center should still be slightly soft with moist crumbs when you insert a toothpick into the brownie part.
  8. Cool and Cut: Let brownies cool completely in the pan on a wire rack. Then chill them in the fridge for at least 2 hours to set fully. When ready, use a heart-shaped cookie cutter to cut the brownies into fun heart shapes.
  9. Serve and Enjoy: Serve the brownies chilled or at room temperature. Enjoy each bite filled with rich chocolate, creamy cheesecake, and bright raspberry swirls!

Notes

  • Frozen raspberries work perfectly for the raspberry sauce; just thaw before cooking.
  • Store leftover brownies in an airtight container in the refrigerator for up to 4-5 days to maintain freshness and texture.
  • You can bake the brownies a day ahead; refrigerate after cooling for best results.
  • If you don’t have a heart-shaped cookie cutter, cut the brownies into squares or rectangles instead.
  • Use high-quality chocolate or cocoa powder for a richer brownie flavor.
  • Do not overmix the batter or swirl to keep the layers distinct and the texture tender.

Keywords: heart shaped brownies, raspberry swirl brownies, cheesecake brownies, chocolate brownies, berry swirl dessert, marbled brownies, chocolate cheesecake dessert

Find it online: https://zarameals.com/heart-shaped-raspberry-swirl-cheesecake-brownies-recipe-2/