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Heart Shaped Brownies

Rich, fudgy brownies with a creamy cream cheese swirl and tangy raspberry sauce, baked into charming heart shapes—perfect for celebrations or sweet everyday indulgence.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
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 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 or neutral oil
  • 1 1/2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 3 eggs room temperature

Equipment

  • Large Pot
  • Fine Mesh Sieve
  • Mixing Bowls
  • Whisk
  • Baking Pan
  • Parchment Paper or Silicone Liner
  • Heart-shaped Cookie Cutter
  • Skewer or Toothpick

Method
 

  1. Step 1: Make the raspberry sauce by simmering raspberries with 1 tablespoon sugar and 1 teaspoon vanilla extract over medium heat for 5–8 minutes until thickened. Strain through a fine mesh sieve to remove seeds and set aside.
  2. Step 2: Prepare the cream cheese swirl by beating cream cheese and ⅓ cup sugar until smooth. Add 1 egg and ½ teaspoon vanilla extract; mix until silky.
  3. Step 3: Whisk together flour, sifted cocoa powder, and salt in a separate bowl.
  4. Step 4: In a large bowl, stir 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 fold the dry ingredients into the wet ingredients until just combined.
  6. Step 6: Spread brownie batter evenly in a lined baking pan. Dollop cream cheese mixture on top. Spoon raspberry sauce in spots, then use a skewer or toothpick to swirl layers for a marbled effect.
  7. Step 7: Bake at 350°F (175°C) for 30–35 minutes until edges are set and center slightly jiggles.
  8. Step 8: Cool completely at room temperature, then chill in the fridge for at least 2 hours to firm up.
  9. Step 9: Cut into heart shapes using a sharp cookie cutter. Serve with powdered sugar or chocolate drizzle if desired.

Notes

Use gluten-free flour for a gluten-free option. Substitute light vegetable or canola oil if you don't have refined coconut oil. Add nuts or chocolate chips for extra texture. Store in an airtight container refrigerated up to 5 days or freeze for up to 3 months. Warm briefly before serving for a fudgier bite.