Description
Indulge in our exquisite Heart Shaped Brownies with Raspberry Swirl & Cheesecake. This detailed recipe guides you through baking layers of fudgy chocolate, tangy raspberry, and creamy cheesecake.
Ingredients
- For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- (Optional) 1/2 tsp cornstarch, if needed
- For the Fudgy Brownie Base:
- 1/2 cup (1 stick) unsalted butter
- 4 oz (113g) semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the Creamy Cheesecake Topping:
- 8 oz (1 package) full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang.
- Make Raspberry Swirl: Combine raspberries, 2 tbsp sugar, and 1 tsp lemon juice in a saucepan. Cook over medium heat until thickened (5-7 mins). Sieve if desired. Cool completely.
- Prepare Brownie Batter: Melt butter and chocolate. Whisk in sugars. Beat in eggs one at a time, then vanilla. Fold in dry ingredients (flour, cocoa, baking powder, salt) until just combined.
- Prepare Cheesecake Batter: Beat softened cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg and 1 tsp vanilla extract.
- Assemble & Bake: Spread brownie batter in the pan. Pour cheesecake batter over it. Dollop cooled raspberry swirl over cheesecake. Gently swirl with a skewer.
- Bake for 30-35 minutes, or until edges are set and a toothpick in the brownie portion comes out with moist crumbs.
- Cool completely on a wire rack. Refrigerate for at least 2-3 hours (preferably overnight) before cutting.
- Lift brownies from the pan using parchment. Use a clean, sharp heart-shaped cookie cutter to cut individual brownies, wiping the cutter clean between each cut.
- Prep Time: 30 mins
- Cook Time: 30-35 mins