Raspberry Cream Cheese Heart Brownies
Rich and fudgy chocolate brownies topped with creamy cheesecake and bright raspberry swirls, cut into heart shapes perfect for special occasions or eye-catching dessert photos.
Equipment
- 1 8x8-inch baking pan lined with parchment paper
- 1 mixing bowls
- 1 heart-shaped cookie cutter for cutting brownies
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 8 ounces cream cheese softened
- ⅓ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup raspberry preserves or sauce
- Optional: 2 tablespoons fresh mashed raspberries
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
- In a bowl, mix melted butter and sugar until glossy.
- Add eggs and vanilla extract, stirring to combine.
- Whisk cocoa powder, flour, salt, and baking powder into the wet ingredients until smooth.
- Pour brownie batter into the prepared pan and spread evenly.
- Beat cream cheese and sugar until fluffy. Add egg and vanilla extract, mixing until smooth.
- Spread the cream cheese mixture evenly over the brownie batter in the pan.
- Drop spoonfuls of raspberry preserves on top and gently swirl with a knife to marble.
- Bake for 28 to 32 minutes until the center is just set.
- Cool completely, then chill for 30 minutes for clean cuts.
- Use a heart-shaped cookie cutter to cut brownies into individual hearts.
Notes
- Chill brownies before cutting to preserve distinct layers.
- Use dark cocoa powder for richer color and flavor.
- Optional: add white chocolate chips for extra richness.
- Lightly dust edges with powdered sugar for a decorative finish.