Ingredients

For the Brownie Layer:

1/2 cup (115g) unsalted butter, melted
8 oz (225g) semi-sweet or dark chocolate, chopped
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup (95g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp salt

For the Cheesecake Layer:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract

For the Raspberry Swirl:

1/2 cup fresh or frozen raspberries
1-2 tbsp granulated sugar
1 tsp lemon juice (optional)

Instructions

Step 1: Make the Raspberry Sauce: Put raspberries, sugar, and optional lemon juice in a small saucepan over medium heat. Cook for about 5-7 minutes until the raspberries break down and the sauce thickens lightly. Strain through a fine sieve to remove seeds and set aside to cool.

Step 2: Prepare Your Oven and Pan: Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some extra on the sides to lift the brownies out easily after baking.

Step 3: Make the Brownie Batter: Use a double boiler or place a heatproof bowl over simmering water to melt the butter and chopped chocolate together. Stir until smooth and remove from heat. Stir in sugar, then add eggs one at a time, mixing well after each. Add vanilla extract. Sift in flour, cocoa powder, and salt, then fold gently until just combined. Be careful not to overmix.

Step 4: Prepare the Cheesecake Mixture: In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the egg and vanilla extract and mix well.

Step 5: Layer the Brownie and Cheesecake: Pour the brownie batter into your prepared pan and spread evenly. Spoon dollops of the cheesecake mixture over the brownie layer. Then drop small spoonfuls of the raspberry sauce on top of the cheesecake dollops.

Step 6: Create the Swirl: Use a toothpick or skewer to swirl the raspberry sauce through the cheesecake mixture gently, making pretty marbled patterns. Avoid over swirling so the layers stay distinct.

Step 7: Bake the Brownies: Bake for 35-40 minutes. The cheesecake layer should be set, and the edges of the brownies should start pulling away from the pan. The center should still be slightly soft with moist crumbs when you insert a toothpick into the brownie part.

Step 8: Cool and Cut: Let brownies cool completely in the pan on a wire rack. Then chill them in the fridge for at least 2 hours to set fully. When ready, use a heart-shaped cookie cutter to cut the brownies into fun heart shapes.

Step 9: Serve and Enjoy: Serve the brownies chilled or at room temperature. Enjoy each bite filled with rich chocolate, creamy cheesecake, and bright raspberry swirls!

Tips & Variations

Use dark or milk chocolate for different levels of richness—milk chocolate adds sweetness, dark chocolate gives a more intense flavor.

Add chopped nuts like pecans or walnuts into the brownie batter for extra crunch.

Swirl in other fruit purees, such as blueberry or strawberry, to vary the berry flavor.

Mix in white chocolate chips or caramel bits into the batter for added sweetness and texture.

Use frozen raspberries for the raspberry swirl; just thaw before cooking to ensure a smooth sauce.

FAQs

Can I use frozen raspberries for the raspberry swirl?

Yes! Frozen raspberries work perfectly—just thaw them before cooking to make the sauce. This helps it cook evenly and blend smoothly into the swirl.

How should I store leftover brownies?

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The cheesecake layer requires refrigeration to prevent spoilage and keep the texture creamy.

Can I make these brownies ahead of time?

Absolutely! You can bake them a day ahead. Just be sure to refrigerate after they cool and cut them with a cookie cutter before serving for best presentation.