Here is an easy, sweet brownie that you can cut into hearts. It mixes chocolate, cream cheese, and raspberry for a pretty and tasty treat.
introduction
These heart shaped brownies pair rich chocolate with a cream cheese swirl and fresh raspberry sauce. They work for parties, gifts, or a simple treat. You can also find other ideas for special desserts like this list of heartwarming Mother’s Day desserts to plan a full menu.
why make this recipe
Make this recipe because it looks special but stays easy. You use common ingredients and one pan. The raspberry sauce adds a bright flavor and the cream cheese makes the brownies soft. Kids and adults both like them.
how to make Heart Shaped Brownies
Preheat and line a pan. Make the raspberry sauce, then the cheesecake layer, and then the brownie batter. Spread the brownie batter in the pan, add the cheesecake layer, and drop spoonfuls of raspberry sauce. Swirl with a skewer and bake until set. Cool, chill, and cut into heart shapes.
Ingredients :
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free blend)
- 3/4 cup Dutch-process cocoa powder, sifted
- 1/4 teaspoon salt
- 3/4 + 2 tbsp cup refined coconut oil or neutral oil
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Directions :
- Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
- Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
- Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.
- Spread brownie batter in lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.
- Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours. Cut into heart shapes and serve.
how to serve Heart Shaped Brownies
Cut chilled brownies with a cookie cutter into hearts. Serve on a plate with fresh raspberries or a dusting of powdered sugar. For a fun touch, add small candy decorations from a sweet candy heart idea. Serve slightly cold or at room temperature.
how to store Heart Shaped Brownies
Cover the brownies and keep them in the fridge for up to 4 days. You can freeze them wrapped in plastic and foil for up to 2 months. Thaw in the fridge before serving.
tips to make Heart Shaped Brownies
- Use room-temperature eggs and cream cheese for a smooth mix.
- Do not overmix the batter; stop when dry ingredients just combine.
- Chill well before cutting so the hearts hold their shape.
- If you want a full meal plan, try pairing with an easy hearty chili with beans for a cozy dinner and dessert night.
variation (if any)
- Swap raspberries for strawberries or raspberry jam if fresh fruit is not available.
- Use white chocolate chips in the batter for a sweeter twist.
- Make mini hearts by using a small cutter or muffin tin.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Thaw them first and drain extra liquid before cooking.
Q: Can I make this gluten free?
A: Yes. Use an equal amount of a gluten-free flour blend.
Q: How do I know when brownies are done?
A: The center should be mostly set with a slight jiggle. A toothpick will come out with a few moist crumbs.
Q: Can I skip the cream cheese swirl?
A: Yes. The brownies will be denser but still tasty.
Q: Can I make this ahead?
A: Yes. Bake, chill, and cut a day ahead for best shape and easy serving.
Conclusion
If you want another heart-shaped brownie idea to compare, see this detailed Heart-shaped Brownies – Texanerin Baking recipe for more tips and photos.
Heart Shaped Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.
- Beat the cream cheese and granulated sugar until smooth.
- Add one egg and vanilla extract, mixing until creamy.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- In another bowl, mix the oil, sugar, and vanilla extract.
- Add the eggs one by one to the oil mixture, then combine both mixtures just until blended.
- Spread the brownie batter in the lined baking pan.
- Pour the cheesecake mixture on top.
- Spoon raspberry sauce over and swirl gently with a skewer.
- Bake for 30–35 minutes, or until the center is mostly set with a slight jiggle.
- Cool completely, then chill for at least 2 hours before cutting.
- Cut into heart shapes using a cookie cutter and serve with fresh raspberries or powdered sugar.