Ingredients
Method
- Combine the raspberries, sugar, and vanilla extract in a small saucepan over medium heat.
- Allow the mixture to cook for 5-8 minutes, or until it thickens slightly and coats the back of a spoon. It should not be as thick as jam. Remove from heat.
- Strain the sauce through a fine mesh sieve or food mill to remove the seeds.
- In a medium bowl, beat together the cream cheese and sugar using an electric mixer at medium speed, then increase to high speed until smooth and well combined.
- Add the egg and vanilla extract, mixing on low speed until fully incorporated.
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, whisk together the oil, sugar, and vanilla extract until well combined.
- Add the eggs, one at a time, mixing after each addition until just combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan, spreading it evenly.
- Spread the cheesecake topping over the brownie batter.
- Dollop the raspberry sauce over the cheesecake layer, then use a skewer or toothpick to swirl the sauce into the batter.
- Bake for 30-35 minutes, until the brownies are set but slightly jiggly in the center. They should not be fully firm.
- Cool the brownies completely on a wire rack, then chill them in the refrigerator for 2 hours until fully chilled.
- Once chilled, use a heart-shaped cookie cutter to cut out individual brownies.
Nutrition
Notes
These heart-shaped brownies are the perfect balance of creamy cheesecake, fudgy brownie, and tangy raspberry sauce. Best served chilled for the perfect texture!