Heart Shaped Brownies (Recipe for Printing)

This heartfelt chocolate treat blends creamy cheesecake and raspberry sauce swirls into moist brownies. Ideal for Valentine's Day or special occasions. Save & click.

# What You Need:

→ Raspberry Sauce

01 - 1 cup fresh or thawed frozen raspberries
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon vanilla extract

→ Cheesecake Layer

04 - 8 ounces cream cheese, at room temperature
05 - 1/3 cup granulated sugar
06 - 1 large egg, at room temperature
07 - 1/2 teaspoon vanilla extract

→ Brownie Layer

08 - 1 cup all-purpose flour or gluten-free flour blend
09 - 3/4 cup Dutch-process cocoa powder, sifted
10 - 1/4 teaspoon salt
11 - 7/8 cup refined coconut oil or neutral oil
12 - 1 1/2 cups granulated sugar
13 - 1 tablespoon vanilla extract
14 - 3 large eggs, at room temperature

# How to Make It:

01 - Simmer raspberries, granulated sugar, and vanilla extract over medium heat for 5 to 8 minutes until the mixture thickens. Pass the mixture through a fine-mesh sieve to remove seeds and set the sauce aside to cool.
02 - Beat cream cheese and granulated sugar with an electric mixer until silky smooth. Incorporate the egg and vanilla extract; continue mixing until the batter reaches a creamy consistency.
03 - In a mixing bowl, whisk together flour, cocoa powder, and salt. In a separate bowl, blend oil, sugar, and vanilla extract. Add eggs one at a time, mixing gently. Merge the dry and wet mixtures, stirring until just combined and no flour streaks remain.
04 - Pour the brownie batter into a parchment-lined baking pan. Spread the cheesecake mixture evenly over the brownie layer. Spoon the raspberry sauce over the top and create swirls using a skewer or toothpick.
05 - Bake in a preheated 350°F oven for 30 to 35 minutes or until a toothpick inserted into the center emerges with a few moist crumbs. Allow to cool completely, then refrigerate for at least 2 hours. Cut the chilled brownies into heart shapes before serving.

# Extra Tips:

01 - For clean swirls, use a wooden skewer or thin knife to create gentle patterns in the batter before baking.

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