You’ll fall in love with these Heart Shaped Brownies — fudgy chocolate squares layered with creamy cheesecake and a swirl of tangy raspberry sauce. They’re rich, romantic, and perfect for sharing on Valentine’s Day.
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Why You’ll Love These Heart Shaped Brownies
These Heart Shaped Brownies blend three irresistible layers: a dense, fudgy base, a creamy cheesecake swirl, and a ribbon of fresh raspberry sauce. Each bite combines rich chocolate and sweet-tart fruit for the perfect balance. The heart shapes make them a beautiful gift or a stunning addition to your Valentine’s dessert spread. Plus, they’re simple to make and chill beautifully, so you can prepare them ahead for your celebration.
Ingredients You’ll Need
Raspberry Sauce Ingredients
You’ll need raspberries, sugar, and vanilla extract. Fresh raspberries give the best color, but frozen ones work perfectly once thawed. Simmer the mixture gently until it thickens, then strain to remove seeds. This extra step makes the sauce silky smooth and perfect for swirling on top of your brownies.
Cheesecake Topping Ingredients
For the cheesecake layer, use cream cheese at room temperature so it blends smoothly. Beat it with sugar until creamy, then add the egg and vanilla. This creates a light, sweet layer that contrasts beautifully with the rich chocolate base. Room-temperature ingredients ensure a lump-free, velvety texture.
Brownie Batter Ingredients
You’ll combine flour, Dutch-process cocoa, and a pinch of salt for the dry mix. In another bowl, whisk refined coconut oil, sugar, vanilla, and eggs. Dutch-process cocoa adds deep flavor, while refined coconut oil keeps the crumb moist without any coconut taste. Mix until just combined to keep the brownies fudgy and soft.
How to Make Heart Shaped Brownies
Make the Raspberry Sauce
Start by simmering raspberries, sugar, and vanilla in a small pan for about 5–8 minutes. Stir often as the sauce thickens slightly. Strain it through a fine sieve to remove seeds, pressing gently to extract every bit of juice. Set aside to cool before swirling it into your cheesecake layer.
Prepare the Cheesecake Layer
In a mixing bowl, beat the cream cheese and sugar until creamy. Then add the egg and vanilla, mixing only until smooth. Overbeating adds air, which can cause cracks, so stop when just combined. The result will be silky and rich, ready to spread on top of your brownie base.
Mix the Brownie Batter
In one bowl, combine the flour, cocoa, and salt. In another, whisk together the oil, sugar, and vanilla until glossy. Add the eggs one at a time, whisking well after each. Gradually fold in the dry ingredients, stirring only until the batter comes together. This keeps the texture dense and fudge-like.
Assemble, Bake, and Chill
Pour the brownie batter into a parchment-lined 8×8 pan. Spread the cheesecake layer evenly over the top. Add spoonfuls of raspberry sauce, then swirl with a knife to create a marbled effect. Bake at 350°F (175°C) for 30–35 minutes, until the center slightly jiggles. Cool completely, then refrigerate for at least 2 hours before cutting into heart shapes.
Baking Tips for Perfect Results
Use room-temperature ingredients to blend smoothly. Choose Dutch-process cocoa for deeper chocolate flavor. Refined coconut oil adds richness without coconut taste. When swirling the raspberry sauce, don’t overmix—gentle swirls keep the colors vibrant. Check doneness when the center is just set but still soft. Chill thoroughly before cutting for clean, sharp edges.
Storage, Make-Ahead, and Freezing Tips
Keep brownies in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual pieces for up to 3 months. Place parchment between layers to prevent sticking. Thaw in the fridge overnight before serving. These brownies taste even better the next day, making them ideal for Valentine’s Day prep or edible gifts.
Serving and Presentation Ideas
Serve these brownies with a dollop of whipped cream or a scoop of vanilla ice cream. Drizzle extra raspberry sauce over the top for a glossy finish. Sprinkle powdered sugar before serving for a romantic touch. They’re perfect for dessert platters or as part of a Heart-shaped Valentine Desserts collection.
Variations and Substitutions
You can swap raspberries for strawberries, cherries, or blackberries for a fun twist. For a gluten-free version, use your favorite 1:1 gluten-free flour blend. Want a vegan treat? Skip the cheesecake layer and use flax eggs instead. You can also adjust sweetness by reducing sugar or using dark chocolate cocoa powder.
Frequently Asked Questions
Can I make these brownies without a heart-shaped cutter?
Absolutely! You can cut them into squares or rectangles using a sharp knife. The flavor stays the same—rich, fudgy, and tangy. You can also trace a heart template on parchment and cut with a small paring knife for a homemade look.
How do I know when the brownies are done baking?
Check the center after 30 minutes. It should be mostly set but still slightly jiggly. If the edges are firm and a toothpick comes out with a few moist crumbs, they’re ready. Overbaking will make them cakey instead of fudgy, so pull them out on time.
Can I make this recipe ahead of Valentine’s Day?
Yes! These brownies taste even better after chilling overnight. Bake, cool, and refrigerate them in advance. Slice them on Valentine’s Day for a perfect make-ahead dessert. You can also freeze them, then thaw in the fridge before decorating or gifting.
Other Recipes You May Enjoy
- Fudgy Red Velvet Brownies for Valentine’s Day
- Shaped Pizza for Valentine’s Day Kids Will Love
- Sourdough Red Velvet Cupcakes Valentine’s Recipe
- Chocolate Covered Strawberry Cookies Valentine’s Treat
- Strawberry Goat Cheese Romantic Recipe
Final Thoughts
These Heart Shaped Brownies bring together everything we love about Valentine’s desserts—fudgy chocolate, creamy cheesecake, and bright raspberry flavor. They look beautiful, taste divine, and are easy to make ahead. Whether you bake them for your sweetheart, your kids, or yourself, every bite feels like a little love note. For more romantic recipe ideas, check out my Pinterest board for sweet inspiration.
Heart Shaped Brownies
Equipment
- 8×8 baking pan Line with parchment for easy removal.
- Hand mixer or stand mixer For smooth cheesecake texture.
- Heart-shaped cookie cutter Used for cutting cooled brownies.
- Fine mesh strainer Removes raspberry seeds for a smooth sauce.
Ingredients
- 1 cup raspberries, fresh or thawed
- 1 tablespoon sugar (for sauce)
- 1 teaspoon vanilla extract (for sauce)
- 8 oz cream cheese, room temperature
- ⅓ cup sugar (for cheesecake)
- 1 egg (for cheesecake layer)
- ½ teaspoon vanilla extract (for cheesecake)
- 1 cup all-purpose flour
- ¾ cup Dutch-process cocoa powder
- ¼ teaspoon salt
- ¾ cup refined coconut oil (plus 2 tbsp)
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract (for brownie batter)
- 3 eggs
Instructions
- Simmer raspberries, sugar, and vanilla in a small pan for 5–8 minutes until slightly thickened. Strain to remove seeds and set aside to cool.
- Beat cream cheese and sugar until creamy. Add egg and vanilla, mixing only until combined for a smooth cheesecake texture.
- Whisk flour, cocoa, and salt in one bowl. In another, whisk oil, sugar, and vanilla, then add eggs one at a time. Fold in dry ingredients gently until just combined.
- Pour brownie batter into a parchment-lined 8×8 pan. Spread cheesecake layer evenly on top. Add spoonfuls of raspberry sauce and swirl with a knife. Bake at 350°F (175°C) for 30–35 minutes. Cool, then refrigerate 2 hours before cutting with a heart-shaped cutter.
