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.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 24g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
