Why Make This Recipe
Heart Shaped Brownies are a delightful treat that not only taste amazing but also look beautiful. These brownies combine rich chocolate flavor with a creamy cheesecake layer and a tangy raspberry swirl. They are perfect for special occasions, like Valentine’s Day or anniversaries, or just to enjoy with friends and family. Making these brownies in heart shapes adds a personal touch and is a fun way to show someone you care.
How to Make Heart Shaped Brownies
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:
Start by simmering the raspberries, 1 tablespoon of sugar, and 1 teaspoon of vanilla in a saucepan over medium heat. Cook for 5–8 minutes until the mixture thickens. After it thickens, strain it to remove the seeds and set the sauce aside.
In a mixing bowl, beat the cream cheese and 1/3 cup of sugar together until smooth. Add in the egg and 1/2 teaspoon of vanilla, mixing until creamy.
In another bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, mix the oil, 1 1/2 cups of sugar, and 1 tablespoon of vanilla. Add the eggs one by one, mixing well after each addition. Combine the wet and dry mixtures just until blended.
Prepare a lined baking pan and spread the brownie batter evenly. Pour the cheesecake mixture over the brownie layer. Then, spoon the raspberry sauce on top and gently swirl it with a skewer or knife.
Bake in a preheated oven at 350°F for 30–35 minutes. Once done, let it cool completely and then chill in the refrigerator for 2 hours. Cut the brownies into heart shapes using a cookie cutter and serve.
How to Serve Heart Shaped Brownies
Serve these fantastic Heart Shaped Brownies on a pretty plate. You can add a dollop of whipped cream or some extra raspberry sauce on the side for a fancy touch. They are great for dessert at parties, or just as a sweet surprise for loved ones.
How to Store Heart Shaped Brownies
To store your Heart Shaped Brownies, place them in an airtight container. They can last in the fridge for about 3-4 days. For longer storage, you can freeze them. Just remember to separate the layers with parchment paper to prevent sticking, and they can stay good in the freezer for up to 2 months!
Tips to Make Heart Shaped Brownies
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the brownie batter; a few lumps are okay.
- Use a sharp cookie cutter for clean heart shapes.
- For added decoration, sprinkle some powdered sugar or chocolate shavings on top before serving.
Variation
You can customize these Heart Shaped Brownies by adding chopped nuts or chocolate chips to the brownie batter. If you prefer other fruits, try using strawberries or blueberries in the topping for a different flavor.
FAQs
Q: Can I make these brownies gluten-free?
A: Yes! Just use a gluten-free flour blend instead of all-purpose flour.
Q: Can I substitute the raspberries?
A: Absolutely! You can use any berries you like, such as strawberries or blackberries.
Q: What can I serve these brownies with?
A: These brownies are great with ice cream, whipped cream, or even a scoop of yogurt. Enjoy them plain or dress them up!
Heart Shaped Brownies
Ingredients
Method
- Start by simmering the raspberries, 1 tablespoon of sugar, and 1 teaspoon of vanilla in a saucepan over medium heat. Cook for 5–8 minutes until the mixture thickens. After it thickens, strain it to remove the seeds and set the sauce aside.
- In a mixing bowl, beat the cream cheese and 1/3 cup of sugar together until smooth. Add in the egg and 1/2 teaspoon of vanilla, mixing until creamy.
- In another bowl, whisk together the flour, cocoa powder, and salt.
- In a separate bowl, mix the oil, 1 1/2 cups of sugar, and 1 tablespoon of vanilla. Add the eggs one by one, mixing well after each addition.
- Combine the wet and dry mixtures just until blended.
- Prepare a lined baking pan and spread the brownie batter evenly.
- Pour the cheesecake mixture over the brownie layer.
- Spoon the raspberry sauce on top and gently swirl it with a skewer or knife.
- Bake in a preheated oven at 350°F for 30–35 minutes.
- Once done, let it cool completely and then chill in the refrigerator for 2 hours.
- Cut the brownies into heart shapes using a cookie cutter and serve.