Heart Shaped Brownies
Rich, fudgy heart shaped brownies with creamy cheesecake topping and a swirl of tangy raspberry sauce.
Ingredients
Ingredients
- 1 cup raspberries fresh or thawed frozen
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- 8 oz cream cheese room temperature
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 3/4 cup Dutch-process cocoa powder sifted
- 1/4 teaspoon salt
- 3/4 cup plus 2 tablespoons refined coconut oil or neutral oil melted and slightly cooled
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla bean paste
- 3 large eggs room temperature
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Set aside.
- Prepare the raspberry sauce: In a small saucepan, combine the raspberries, 1 tablespoon granulated sugar, and 1 teaspoon vanilla bean paste. Cook over medium heat, stirring occasionally, for 5 to 8 minutes until the berries break down and the mixture thickens and bubbles.
- Strain the raspberry mixture through a fine-mesh sieve into a small bowl, pressing to remove the seeds. Discard the seeds and let the sauce cool to room temperature while you prepare the other layers.
- Make the cheesecake layer: In a medium bowl, beat the cream cheese and 1/3 cup granulated sugar with a hand mixer until smooth and creamy, scraping down the sides as needed.
- Add 1 large egg and 1/2 teaspoon vanilla bean paste to the cream cheese mixture and beat just until fully combined and silky. Set aside.
- Prepare the brownie batter: In a medium bowl, whisk together the flour, Dutch-process cocoa powder, and salt until well combined and no streaks remain.
- In a large bowl, whisk together the melted coconut oil or neutral oil, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla bean paste until the mixture looks glossy and thick.
- Add the 3 large eggs to the oil mixture one at a time, whisking well after each addition until the batter is smooth and shiny.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour remains and the batter is evenly combined. Do not overmix.
- Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula to reach all corners.
- Pour the cheesecake mixture evenly over the brownie batter, smoothing it gently to cover the surface in an even layer.
- Spoon small dollops of the cooled raspberry sauce over the cheesecake layer, spacing them across the top.
- Use the tip of a skewer or a thin knife to gently swirl the raspberry sauce and cheesecake together, making loose figure-eight motions without pushing down into the brownie layer.
- Bake the brownies in the preheated oven for 30 to 35 minutes, or until the edges are set, the center only jiggles slightly, and a toothpick inserted into the brownie portion comes out with moist crumbs but not wet batter.
- Transfer the pan to a wire rack and let the brownies cool completely to room temperature in the pan.
- Once cooled, cover the pan and chill the brownies in the refrigerator for at least 2 hours until firm.
- Use the parchment overhang to lift the chilled brownie slab out of the pan onto a cutting board. Use a heart-shaped cookie cutter to cut out heart brownies, pressing straight down and lifting carefully.
- Arrange the heart shaped brownies on a serving platter. Serve chilled or at cool room temperature.
Notes
- Use a sharp, metal heart-shaped cookie cutter and wipe it clean between cuts for the neatest edges.
- Chilling the brownies thoroughly before cutting helps the cheesecake layer stay clean and prevents smudging.
- Any remaining scraps are perfect for crumbling over ice cream or layering into parfaits with extra berries and whipped cream.
- You can use thawed frozen raspberries for the sauce; just drain any excess liquid before cooking.
- Chilling the brownies thoroughly before cutting helps the cheesecake layer stay clean and prevents smudging.
- Any remaining scraps are perfect for crumbling over ice cream or layering into parfaits with extra berries and whipped cream.
- You can use thawed frozen raspberries for the sauce; just drain any excess liquid before cooking.