Description
Rich, fudgy heart-shaped brownies layered with deep chocolate flavor, topped with a creamy cheesecake layer and finished with a tangy raspberry swirl for a beautiful and indulgent dessert.
Ingredients
- 200 g dark chocolate, chopped
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 200 g cream cheese, softened
- 1/3 cup powdered sugar
- 1 egg yolk
- 1/2 tsp vanilla extract (for cheesecake layer)
- 1/3 cup raspberry preserves or raspberry puree
Instructions
- Preheat oven to 175°C (350°F) and line a square baking pan with parchment paper.
- Melt dark chocolate and butter together until smooth. Let cool slightly.
- Whisk in granulated sugar and brown sugar, then add eggs one at a time, followed by vanilla.
- Sift in flour, cocoa powder, and salt, and gently fold until just combined.
- Pour brownie batter into the prepared pan and spread evenly.
- In a separate bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth.
- Spread cheesecake mixture gently over the brownie layer.
- Dollop raspberry preserves on top and swirl gently with a toothpick.
- Bake for 35–40 minutes until set but still slightly fudgy in the center.
- Cool completely, then cut out heart shapes using a cookie cutter.
Notes
- Chill brownies before cutting for cleaner heart shapes.
- Use fresh raspberry puree for a more tangy flavor.
- Store refrigerated for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American