Ingredients
Raspberry Sauce
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Layer
- 8 oz cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
Brownie Batter
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup Dutch-process cocoa powder, sifted
- ¼ teaspoon salt
- ¾ cup + 2 tablespoons refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare the Raspberry Sauce: In a saucepan over medium heat, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 5 to 8 minutes until the mixture thickens. Remove from heat and strain through a fine sieve to remove seeds. Set the smooth raspberry sauce aside to cool.
- Make the Cheesecake Mixture: In a mixing bowl, beat the cream cheese with ⅓ cup sugar until smooth and creamy. Add 1 egg and ½ teaspoon vanilla extract, then continue mixing until the cheesecake mixture is fully blended and creamy in texture.
- Mix Dry and Wet Brownie Ingredients: In one bowl, whisk together the flour, sifted Dutch-process cocoa powder, and salt. In a separate large bowl, blend the coconut or neutral oil with 1 ½ cups sugar and 1 tablespoon vanilla extract. Add the eggs one at a time, mixing well after each addition. Gradually combine the dry ingredients with the wet ingredients, mixing just until incorporated to avoid overmixing.
- Assemble the Brownies: Line a baking pan with parchment paper and spread the brownie batter evenly across the pan. Spoon the cheesecake mixture carefully over the brownie batter. Drizzle the prepared raspberry sauce over the cheesecake layer and use a skewer or toothpick to gently swirl the sauce creating a marbled effect.
- Bake and Chill: Bake the assembled brownies in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Allow the brownies to cool completely at room temperature, then refrigerate for at least 2 hours to set the cheesecake and raspberry layers fully. Once chilled, cut the brownies into heart shapes to serve.
Notes
- Use room temperature ingredients for smoother mixing and better texture.
- Sifting cocoa powder prevents lumps and ensures a more even batter.
- Be careful not to overmix the brownie batter to keep it tender and fudgy.
- To create heart-shaped brownies, use a cookie cutter after chilling.
- Store leftover brownies refrigerated in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American