Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)
These Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping are rich, fudgy, and bakery-beautiful. Featuring a creamy cheesecake layer and a vibrant raspberry swirl, this festive brownie recipe is perfect for Valentine’s Day, anniversaries, parties, or gifting—impressive to look at, but surprisingly easy to make at home.
Ingredients
- Brownie Layer
- ½ cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- Cheesecake & Swirl
- 8 ounces cream cheese softened
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup raspberry preserves seedless preferred
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk melted butter and granulated sugar until glossy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, whisk flour, cocoa powder, and salt.
- Gently fold dry ingredients into wet ingredients just until combined.
- Pour brownie batter into prepared pan and smooth the top.
- Cheesecake & Swirl
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Spoon dollops of cheesecake mixture evenly over the brownie batter.
- Add small spoonfuls of raspberry preserves on top.
- Use a toothpick or skewer to gently swirl the layers together.
- Baking
- Bake for 30–35 minutes, until edges are set and the center has a slight jiggle.
- Cool completely in the pan.
- Lift brownies out using parchment paper and cut into heart shapes using a cookie cutter.
Notes
- Let brownies cool completely before cutting for clean edges.
- Swirl gently—too much swirling will muddy the colors.
- For sharp heart shapes, wipe the cookie cutter between cuts.