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Heart Shaped Brownies

Classic fudgy brownies transformed into adorable heart shapes, swirled with luscious cream cheese and bright raspberry sauce. Perfect for gifting or special occasions with a fresh fruity twist.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Raspberry Sauce
  • 1 cup raspberries fresh or thawed frozen
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
For the Cream Cheese Swirl
  • 8 oz cream cheese room temperature
  • 1/3 cup granulated sugar
  • 1 egg large, room temperature
  • 1/2 tsp 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 tsp salt
  • 3/4 cup refined coconut oil or neutral oil
  • 2 tbsp neutral oil extra 2 tablespoons included in total 3/4 cup + 2 tbsp
  • 1 1/2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 4 eggs large, room temperature

Equipment

  • 9x9 inch square baking pan
  • Fine-Mesh Sieve
  • Mixing bowls
  • Electric mixer or whisk
  • Skewer or knife
  • Heart-shaped cookie cutter
  • Wire rack

Method
 

  1. Step 1: Make the raspberry sauce by simmering raspberries with 1 tablespoon sugar and 1 teaspoon vanilla extract over medium heat for 5 to 8 minutes until thickened. Strain through a fine mesh sieve to remove seeds. Set aside to cool.
  2. Step 2: Prepare the cream cheese swirl by beating cream cheese with ⅓ cup sugar until smooth. Add 1 egg and ½ teaspoon vanilla extract, mixing until creamy and combined.
  3. Step 3: Mix the dry ingredients—flour, sifted cocoa powder, and salt—in a medium bowl.
  4. Step 4: In a separate large bowl, mix oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract. Add eggs one at a time, beating well after each addition.
  5. Step 5: Gradually add dry ingredients to the wet ingredients, stirring gently just until blended. Do not overmix; batter should be thick and glossy.
  6. Step 6: Spread brownie batter evenly in a lined 9x9 inch baking pan. Dollop cream cheese mixture in spots over batter, then spoon raspberry sauce on top. Use a skewer or knife to gently swirl the cream cheese and raspberry sauce through the batter for a marbled effect.
  7. Step 7: Bake at 350°F (175°C) for 30 to 35 minutes until edges are set and the center is slightly soft.
  8. Step 8: Cool completely on a wire rack, then refrigerate the pan for at least 2 hours to set the cream cheese layer.
  9. Step 9: Use a heart-shaped cookie cutter to cut brownies into hearts. Optionally decorate with powdered sugar or melted chocolate drizzle. Serve and enjoy.

Notes

Use gluten-free flour for a gluten-free version. Substitute different berries for raspberry sauce. Add nuts or chocolate chips to the batter for extra texture. Store refrigerated in airtight container up to 4-5 days or freeze uncut for up to 2 months.