Description
Indulge in these decadent heart-shaped brownies featuring a rich, fudgy chocolate base, a tangy raspberry swirl, and a creamy cheesecake layer. Perfect for special occasions or a delightful treat, they offer a symphony of flavors and textures in every bite.
Ingredients
- For the Fudgy Brownie:
- 1 cup (226g) unsalted butter
- 8 oz (226g) dark chocolate (60-70% cacao), chopped
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup (75g) unsweetened cocoa powder
- ¾ cup (90g) all-purpose flour
- ½ tsp salt
- For the Bright Raspberry Swirl:
- 1 cup (125g) fresh or frozen raspberries
- ¼ cup (50g) granulated sugar
- 1 tbsp fresh lemon juice
- For the Creamy Cheesecake:
- 8 oz (226g) full-fat cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Instructions
- 1. Prepare Your Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
- 2. Crafting the Brownie Batter: Melt butter and dark chocolate together. Whisk sugars and eggs until light. Stir in chocolate mixture and vanilla. Fold in cocoa powder, flour, and salt until just combined.
- 3. Making the Raspberry Swirl: Simmer raspberries, sugar, and lemon juice until thickened. Strain for a smoother swirl, if desired. Cool completely.
- 4. Whipping the Cheesecake Layer: Beat softened cream cheese and sugar until smooth. Add egg yolk and vanilla, mixing until just combined.
- 5. Assembling the Layers: Pour 2/3 of brownie batter into the pan. Dollop cheesecake and raspberry swirl over it. Dollop remaining brownie batter. Gently swirl with a knife.
- 6. Baking to Perfection: Bake for 30-35 minutes, until edges are set and a toothpick comes out with moist crumbs.
- 7. Cooling & Cutting: Cool completely in the pan, then refrigerate for at least 2 hours (preferably overnight). Cut into heart shapes or squares with a sharp, warm knife.
- Prep Time: 30 mins
- Cook Time: 35 mins