Sweetheart Swirl Cheesecake Brownies with Raspberry Kiss! 💖
Indulge in these decadent brownies featuring a fudgy base, creamy cheesecake layer, and a beautiful raspberry swirl. Perfect for sharing with your sweetheart!
Equipment
- Small Saucepan
- Fine Mesh Sieve
- Mixing Bowls
- 8x8 inch baking pan
- Parchment Paper
- Wire Rack
- Heart-shaped cookie cutter
Ingredients
Raspberry Swirl
- 1 cup fresh or thawed raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract for raspberry sauce
Creamy Cheesecake
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar for cheesecake
- 1 large egg room temperature, for cheesecake
- 1/2 teaspoon vanilla extract for cheesecake
Fudgy Brownie Base
- 1 cup all-purpose flour
- 3/4 cup Dutch-process cocoa powder sifted
- 1/4 teaspoon salt
- 0.875 cup refined coconut oil or neutral oil (3/4 cup + 2 tablespoons)
- 1.5 cups granulated sugar for brownies
- 1 tablespoon vanilla extract for brownies
- 3 large eggs room temperature, for brownies
Instructions
- Craft the Raspberry Swirl: Gently combine and simmer raspberries, a touch of sugar, and 1 teaspoon vanilla extract in a small saucepan over medium heat for 5-8 minutes until slightly thickened. For a beautifully smooth finish, press the sauce through a fine-mesh sieve to remove any seeds, then set it aside to cool.
- Whip Up the Creamy Cheesecake: In a mixing bowl, beat the softened cream cheese with 1/3 cup granulated sugar until wonderfully smooth. Incorporate the large egg and 1/2 teaspoon vanilla extract, mixing just until everything is combined and creamy. Set aside.
- Prepare the Fudgy Brownie Base: First, whisk together the flour, cocoa powder, and salt in a medium bowl. In a separate, larger bowl, whisk together the oil, 1 1/2 cups granulated sugar, and 1 tablespoon vanilla extract. Beat in the three large eggs, one by one, until the mixture is glossy. Now, carefully fold the dry ingredients into the wet mixture just until no streaks of flour remain – remember to avoid overmixing for that perfect fudgy texture!
- Layer and Swirl Your Masterpiece: Spread your rich brownie batter evenly into an 8x8 inch baking pan lined with parchment paper. Gently pour the creamy cheesecake mixture over the brownie layer. Dot spoonfuls of your prepared raspberry sauce across the cheesecake, then take a knife or skewer and delicately swirl it to create a stunning marbled effect.
- Bake, Chill, and Shape Your Hearts: Bake your delicious creation in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the center is just slightly set with a gentle jiggle. Let it cool completely on a wire rack at room temperature, then chill it in the refrigerator for at least 2 hours until firm. Once thoroughly chilled, use a heart-shaped cookie cutter to lovingly create individual brownie hearts. Enjoy every sweet bite!
Notes
Nutrition Information per Serving:
Calories: 421 kcal
Total Carbs: ~55g
Net Carbs: ~50g
Fats: ~28g
Protein: ~5g
Calories: 421 kcal
Total Carbs: ~55g
Net Carbs: ~50g
Fats: ~28g
Protein: ~5g
