Description
Delicious and visually stunning heart-shaped brownies with a rich chocolate base and creamy raspberry cheesecake topping.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free blend)
- 3/4 cup sifted Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons refined coconut oil (or neutral oil)
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 package (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar (for raspberry sauce)
- 1 cup raspberries (fresh or frozen)
Instructions
- Prepare raspberry sauce by simmering raspberries with 1 tablespoon granulated sugar and 1 teaspoon vanilla extract over medium heat for 5-8 minutes until thickened, then strain and set aside.
- In a mixing bowl, beat cream cheese with 1/3 cup granulated sugar until smooth. Add 1 egg and 1/2 teaspoon vanilla extract, mixing until fluffy.
- In another bowl, whisk together flour, cocoa powder, and salt.
- In a separate bowl, mix coconut oil, 1 1/2 cups sugar, and 1 tablespoon vanilla extract. Add eggs one at a time, mixing thoroughly.
- Combine dry and wet ingredients until just incorporated; avoid overmixing.
- Spread brownie batter in a lined baking pan. Pour cream cheese mixture on top, then add raspberry sauce and swirl gently.
- Bake at 350°F for 30-35 minutes until set; a toothpick should come out mostly clean.
- Cool in the pan, then chill in the refrigerator for 2 hours before cutting into heart shapes.
Notes
Serve with whipped cream or ice cream, and sprinkle with powdered sugar or drizzle raspberry sauce for extra flair. Store leftovers in an airtight container for up to five days, or freeze for a month.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg