Heart-shaped Brownies
Deliciously moist and fudgy heart-shaped brownies with a raspberry surprise and creamy cream cheese layer – perfect for sharing or keeping all to yourself.
Ingredients
Ingredients
- 1 cup fresh or frozen raspberries if frozen, defrost first
- 1 tablespoon granulated sugar for the raspberry layer
- 1 teaspoon vanilla extract divided use
- 8 oz cream cheese room temperature
- ⅓ cup granulated sugar for the cream cheese mix
- 1 large egg room temp
- 1 cup flour all-purpose or pastry flour
- ¾ cup sifted cocoa powder Dutch process preferred
- pinch salt to balance chocolate
- ¾ cup + 2 tbsp oil keeps brownies moist and tender
- 1 ½ cups granulated sugar for the batter
- 3 large eggs room temp
- 1 tablespoon vanilla extract
Instructions
Instructions
- Preheat your oven to 350°F and grease your favorite heart-shaped pan or line it with parchment.
- Mix raspberries with 1 tablespoon sugar and 1 teaspoon vanilla in a small bowl and set aside to let flavors develop.
- Beat cream cheese with ⅓ cup sugar until smooth, then add egg and ½ teaspoon vanilla. Mix well.
- Combine flour, cocoa powder, and salt in another bowl. Gradually add this dry mix to cream cheese mix and stir gently until smooth batter forms.
- Pour half your brownie batter into the pan, spread evenly. Spoon raspberry mix on top, then cover with the rest of the brownie batter gently.
- Bake for 25 to 30 minutes until a toothpick comes out with moist crumbs but no wet batter.
- Let brownies cool fully in the pan before slicing out heart shapes and serving.
Notes
Use room temp eggs and cream cheese for smoother batter. Store brownies at room temp up to two days, in fridge up to a week, or freeze for three months.