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Heart-shaped chocolate cheesecake brownies with a creamy layer and rich chocolate base.

Heart-Shaped Chocolate Cheesecake Brownies

Indulge in these rich, fudgy brownies with a silky cheesecake ribbon and bright raspberry flavor, perfect for gifting or celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Helps control salt.
  • 2 cups granulated sugar Use regular white sugar for structure.
  • 1 cup brown sugar Adds chew and depth.
  • 4 large eggs Room temperature eggs mix easier.
  • 1 teaspoon vanilla extract Pure vanilla lifts the flavor.
  • 1 cup all-purpose flour Spoon and level for accuracy.
  • 1 cup cocoa powder Dutch-processed or natural both work.
  • 1/2 teaspoon salt Balances sweetness.
Cheesecake Layer
  • 8 oz cream cheese, softened Let sit at room temp 30 minutes.
  • 1/2 cup powdered sugar For a smooth cheesecake layer.
  • 1/2 cup raspberries, fresh or pureed Fresh for texture, pureed for color.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a heart-shaped baking pan well.
  2. Melt the butter in a bowl and stir in granulated sugar and brown sugar until warm and glossy.
  3. Add the eggs one at a time, whisking after each; stir in the vanilla until smooth.
  4. In another bowl, whisk flour, cocoa powder, and salt together.
  5. Slowly add the dry ingredients to the wet mixture until combined; don’t overmix.
Baking
  1. Pour half the brownie batter into the prepared pan and smooth the top.
  2. Bake this layer for 15 minutes.
  3. Beat the cream cheese and powdered sugar until smooth and without lumps.
  4. Spread the cheesecake layer over the partially baked brownies, then dollop spoonfuls of the remaining brownie batter on top.
  5. Drop raspberry puree by teaspoons over the top and swirl gently with a knife.
  6. Bake for another 25-30 minutes until the center no longer jiggles but is slightly tender.
  7. Cool completely before cutting.

Notes

Time-saver: Use frozen raspberries thawed and pureed. Overbaking makes the cheesecake crack; pull it when the center has a gentle wobble. Add a pinch of cinnamon or espresso powder for deeper chocolate notes.