I love making these heart shaped brownies when I want a dessert that feels a little extra special. They bring together a rich, fudgy chocolate base, a smooth cheesecake layer, and a bright raspberry swirl that balances everything perfectly. I always enjoy how beautiful they look once cut into hearts, making them ideal for celebrations or simply when I want to bake something meaningful.
Why You’ll Love This Recipe
I like this recipe because it combines three flavors I adore in one dessert: deep chocolate, creamy cheesecake, and fruity raspberry. I also appreciate that the steps are simple and approachable, even though the final result looks impressive. For me, cutting the brownies into heart shapes adds a fun and personal touch that instantly makes them feel festive.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the raspberry sauce
1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
For the cheesecake layer
8 oz cream cheese, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
For the brownie batter
1 cup all-purpose flour (or gluten-free blend)
3/4 cup Dutch-process cocoa powder, sifted
1/4 teaspoon salt
3/4 cup plus 2 tablespoons refined coconut oil or neutral oil
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature
Directions
I start by simmering the raspberries with the sugar and vanilla over medium heat until the mixture thickens, which usually takes about 5 to 8 minutes. I then strain the sauce to remove the seeds and set it aside to cool.
Next, I beat the cream cheese and sugar together until smooth, then mix in the egg and vanilla until the cheesecake layer is creamy and lump-free.
In another bowl, I whisk together the flour, cocoa powder, and salt. In a separate bowl, I mix the oil, sugar, and vanilla, then add the eggs one at a time. I gently combine the wet and dry mixtures, stopping as soon as everything is blended.
I spread the brownie batter evenly into a lined baking pan, pour the cheesecake mixture on top, and spoon over the raspberry sauce. Using a knife or skewer, I gently swirl the layers together.
I bake the brownies in a preheated oven at 350°F for 30 to 35 minutes. Once baked, I let them cool completely, then chill them in the refrigerator for about 2 hours before cutting them into heart shapes.
Servings And Timing
I usually get about 12 heart shaped brownies from this recipe. The prep time is around 25 minutes, the baking time is about 35 minutes, and with chilling included, the total time comes to roughly 2 hours.
Variations
When I want to change things up, I like adding chocolate chips or chopped nuts to the brownie batter. I sometimes swap the raspberries for strawberries or blueberries to give the swirl a different flavor. If I need a gluten-free option, I simply use a gluten-free flour blend.
Storage/Reheating
I store these brownies in an airtight container in the refrigerator, where they stay fresh for about 3 to 4 days. When I want to keep them longer, I freeze them with parchment paper between layers to prevent sticking. They freeze well for up to 2 months, and I let them thaw in the fridge before serving.
FAQs
Can I make these brownies gluten-free?
I can easily make them gluten-free by using a gluten-free flour blend instead of regular all-purpose flour.
Can I use frozen raspberries?
I often use frozen raspberries, as long as they are thawed first, and they work just as well as fresh ones.
How do I get clean heart shapes?
I always wait until the brownies are fully chilled and use a sharp cookie cutter for the cleanest edges.
Can I skip the cheesecake layer?
I can skip it if I want simpler brownies, but I find that the cheesecake layer adds a creamy contrast I really enjoy.
What should I serve with these brownies?
I like serving them with whipped cream, ice cream, or extra raspberry sauce for an added treat.
Conclusion
I find these heart shaped brownies to be a wonderful combination of flavor and presentation. They are rich, creamy, and perfectly balanced with a fruity swirl, making them one of my favorite desserts for special moments. Every time I make them, they feel like a small but meaningful way to share something homemade and heartfelt.
These Heart Shaped Brownies combine a fudgy chocolate base with a creamy cheesecake layer and a raspberry swirl. Beautifully cut into heart shapes, they’re perfect for special occasions and sharing something sweet and meaningful.
Total Time:2 hours
Yield:12 heart-shaped brownies
Ingredients
For the raspberry sauce:
1 cup raspberries (fresh or thawed frozen)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
For the cheesecake layer:
8 oz cream cheese, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
For the brownie batter:
1 cup all-purpose flour (or gluten-free blend)
3/4 cup Dutch-process cocoa powder, sifted
1/4 teaspoon salt
3/4 cup plus 2 tablespoons refined coconut oil or neutral oil
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, room temperature
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a saucepan, simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thick. Strain to remove seeds and set aside to cool.
In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and mix until creamy.
In another bowl, whisk flour, cocoa powder, and salt together.
In a large bowl, combine oil, sugar, and vanilla. Add eggs one at a time, mixing after each.
Stir the dry ingredients into the wet mixture until just combined.
Spread brownie batter into the prepared pan. Pour cheesecake mixture over the top and spoon raspberry sauce in dollops. Swirl gently with a skewer or knife.
Bake for 30–35 minutes, or until set. Cool completely, then chill for 2 hours before cutting.
Once chilled, use a heart-shaped cutter to create 12 brownies.
Notes
Add chocolate chips or chopped nuts to brownie batter for extra texture.
Swap raspberries for strawberries or blueberries for variation.
Chill brownies fully before cutting for clean shapes.
Use a gluten-free flour blend for a gluten-free option.
Serve with whipped cream, ice cream, or extra raspberry sauce.
