Last Valentine’s Day, I served store-bought chocolate hearts that looked fancy but tasted hollow. This year, I made these Heart-Shaped Brownies instead, and watching my family’s reaction made every minute worthwhile.
These aren’t just regular brownies cut with a cookie cutter. Each Heart Shaped Brownie layers fudgy chocolate base with tangy cream cheese and sweet-tart raspberry swirl. The three distinct layers create a flavor experience that tastes like cheesecake and brownies had a delicious Valentine baby.
The trick to perfect Heart-Shaped Brownies lies in proper chilling. Refrigerate the baked pan for at least two hours before cutting. Room temperature brownies crumble and stick to the cutter, but cold ones slice cleanly with sharp edges.
Why These Stand Out
Most heart-shaped brownie recipes simply use regular brownie batter and a cookie cutter. These Heart Shaped Brownies take it further with a triple-layer approach that adds complexity without complications.
The Dutch-process cocoa creates deeper chocolate flavor than natural cocoa. It also produces that characteristic dark color that contrasts beautifully with the white cheesecake layer. Using refined coconut oil instead of butter keeps the brownies fudgy without adding coconut flavor.
Fresh raspberry sauce beats store-bought versions hands down. Simmering fresh or frozen berries with sugar for just five minutes creates a glossy sauce that swirls perfectly through the cheesecake layer. Straining removes the seeds for restaurant-quality smoothness.
Ingredient Breakdown
Three distinct components come together in perfect harmony.
Raspberry Sauce
- 1 cup raspberries, fresh or frozen – frozen work just as well if thawed first
- 1 tablespoon granulated sugar – balances tartness
- 1 teaspoon vanilla extract – rounds out berry flavor
Cheesecake Topping
- 8 ounces cream cheese, room temperature – must be softened for smooth mixing
- 1/3 cup granulated sugar – sweetens without overpowering
- 1 large egg, room temperature – cold eggs create lumps
- 1/2 teaspoon vanilla extract – enhances cheesecake flavor
Brownie Base
- 1 cup all-purpose flour – use gluten-free blend if needed
- 3/4 cup Dutch-process cocoa powder, sifted – removes lumps
- 1/4 teaspoon salt – amplifies chocolate taste
- 3/4 cup plus 2 tablespoons refined coconut oil or neutral oil – creates fudgy texture
- 1 1/2 cups granulated sugar – provides structure and sweetness
- 1 tablespoon vanilla extract – deepens flavor
- 3 large eggs, room temperature – bind ingredients
Room temperature ingredients mix more smoothly without lumps. Take cream cheese and eggs out of the refrigerator an hour before baking. If you forget, submerge sealed eggs in warm water for five minutes.
Dutch-process cocoa must be sifted. Regular unsifted cocoa creates lumps that never fully disappear even with vigorous mixing. A fine-mesh strainer works perfectly for this task.
Making the Raspberry Sauce
Start with the sauce since it needs to cool before using. Combine raspberries, sugar, and vanilla in a small saucepan over medium heat. Stir occasionally as the mixture heats and the berries break down.
Simmer for five to eight minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and let cool for two minutes. Press the mixture through a fine-mesh strainer into a clean bowl, using a spatula or spoon to push through the liquid while catching seeds.
Set aside to cool completely. Warm sauce will cause the cheesecake layer to break down and create watery pockets in your finished Heart Shaped Brownies.
No strainer? Pour the mixture through a clean kitchen towel or several layers of cheesecloth stretched over a bowl. This takes longer but works in a pinch.
Preparing the Cheesecake Layer
Beat cream cheese and sugar in a medium bowl with an electric mixer on medium speed. Continue for two to three minutes until the mixture looks light and fluffy with no lumps visible.
Add the egg and vanilla extract. Mix on low speed just until incorporated, about 30 seconds. Overmixing incorporates too much air, which creates bubbles that rise during baking and leave gaps.
The finished cheesecake mixture should be silky and pourable but not runny. If it seems too thick, add one teaspoon of milk or cream. Too thin? That shouldn’t happen if you measured correctly, but you can add a tablespoon of powdered sugar to thicken slightly.
Mixing Brownie Batter
Preheat your oven to 350°F and line an 8×8-inch square baking pan with parchment paper. Leave overhang on two sides for easy lifting later. This step is crucial for removing brownies cleanly to cut into hearts.
Whisk together flour, cocoa powder, and salt in a medium bowl. Set this dry mixture aside. In a large bowl, combine oil, sugar, and vanilla, whisking until smooth and glossy.
Add eggs one at a time to the wet mixture, whisking vigorously after each addition. The batter should look thick and shiny before adding flour. This technique creates that signature shiny brownie top.
Fold the dry ingredients into the wet mixture using a spatula. Stop mixing the moment no white streaks remain. Overmixing develops gluten and creates cakey rather than fudgy brownies.
Assembly and Swirling Technique
Pour brownie batter into the prepared pan, using a spatula to spread it evenly into corners. The layer should be level so your Heart Shaped Brownies bake uniformly.
Carefully pour cheesecake mixture over the brownie layer. Start from the center and let it spread naturally toward edges. Use an offset spatula to gently smooth if needed, but don’t press down hard or you’ll mix the layers.
Drop spoonfuls of raspberry sauce randomly across the cheesecake surface. Use about two-thirds of your sauce, reserving the rest for serving. Space dollops evenly rather than clustering them in one area.
Insert a butter knife or thin skewer into the sauce dollops and gently swirl in figure-eight patterns. Move the knife through all three layers occasionally to create those beautiful marbled streaks. Don’t over-swirl or colors will muddy together instead of staying distinct.
Baking Instructions
Bake at 350°F for 30 to 35 minutes. The edges should look set and pull slightly away from the pan sides. The center will still jiggle when you gently shake the pan.
This slight jiggle is correct. The brownies continue cooking from residual heat after removal. Overbaking creates dry, crumbly Heart Shaped Brownies instead of fudgy ones.
Remove from oven and place the pan on a wire cooling rack. Let cool at room temperature for 30 minutes, then transfer to the refrigerator. Chill for at least two hours before cutting, though overnight works even better.
The long chill time firms up the cheesecake layer and allows clean cuts. Skip this step and your hearts will crumble or stick to the cutter.
Cutting Perfect Hearts
Use the parchment overhang to lift the entire brownie slab onto a cutting board. A three-inch heart-shaped cookie cutter works best for this pan size, yielding about nine hearts.
Press the cutter straight down through the brownie with firm, even pressure. Don’t twist or wiggle. Rock the cutter gently if needed to cut through, then lift straight up.
Wipe the cutter clean with a damp paper towel between each cut. This prevents buildup that creates ragged edges on subsequent hearts. Push the cut brownie out from the cutter using your finger or a small spatula.
Save the scraps for snacking or crumble them over ice cream. These irregular pieces still taste amazing even without the pretty shape.
Storage Guidelines
Store Heart Shaped Brownies in an airtight container in the refrigerator for up to four days. The cream cheese layer requires cold storage to stay fresh and safe.
Layer parchment paper between brownie layers if stacking to prevent them from sticking together. Bring to room temperature 15 minutes before serving for the best texture and flavor.
For longer storage, wrap individual hearts in plastic wrap, place in a freezer bag, and freeze for up to three months. Thaw overnight in the refrigerator before serving. The texture stays remarkably fudgy after freezing.
Variations and Substitutions
Transform these Heart Shaped Brownies with simple ingredient swaps.
- Use strawberry or blackberry puree instead of raspberry for different fruit flavors
- Replace half the flour with almond flour for nuttier taste
- Add 1/2 cup mini chocolate chips to brownie batter
- Swap cream cheese for mascarpone in the topping layer
- Use gluten-free 1:1 flour blend for celiac-friendly version
- Mix lemon zest into cheesecake layer for citrus brightness
- Drizzle melted dark chocolate over finished hearts
Serving Suggestions
Dust Heart Shaped Brownies with powdered sugar just before serving for elegant presentation. Arrange on a white plate with fresh raspberries scattered around for color contrast.
Serve with whipped cream or vanilla ice cream for special occasions. Drizzle remaining raspberry sauce in decorative patterns on the plate around each brownie.
Package individual hearts in clear cellophane bags tied with red ribbon for Valentine’s Day gifts. Include a card noting they should be refrigerated and consumed within four days.
Troubleshooting Common Issues
Brownies Stick to Cookie Cutter
This happens when brownies aren’t cold enough. Return to refrigerator for another hour. Lightly spray the cutter with cooking spray between cuts to reduce sticking.
Cheesecake Layer Sinks
Overmixed cheesecake batter incorporates too much air that deflates during baking. Mix just until smooth, not fluffy. Also ensure your oven temperature is accurate using an oven thermometer.
Raspberry Sauce Too Runny
Simmer longer until it coats the spoon back thickly. If already cooled, return to heat and add one teaspoon cornstarch mixed with one tablespoon water. Simmer one minute more.
Dry, Cakey Texture
Overbaking is the culprit. Remove brownies when the center still jiggles slightly. Also check that you didn’t accidentally use too much flour or overmix the batter.
Make-Ahead Tips
Prepare raspberry sauce up to four days ahead and refrigerate in an airtight container. Make cheesecake mixture one day early and store covered in the refrigerator.
The dry brownie ingredients can be whisked together and stored in a sealed container for months. This speeds up the process on baking day.
Bake and chill the full pan two days before needed. Cut into hearts the morning of serving for the freshest presentation. This makes Heart Shaped Brownies perfect for party planning.
FAQ
Can I use a boxed brownie mix for Heart Shaped Brownies?
Yes, prepare any boxed mix according to package directions, spread in an 8×8 pan, then layer with the cheesecake and raspberry components following the same assembly and baking instructions.
What size heart cutter works best?
A three to three-and-a-half inch cutter yields about nine hearts from an 8×8 pan. Smaller cutters give more hearts but less visual impact. Larger cutters only fit four to six hearts.
Can I skip the raspberry layer?
Absolutely. The brownies are delicious with just cheesecake topping. You can also substitute strawberry, cherry, or caramel sauce for different flavor profiles.
How do I get clean cutter edges?
Chill thoroughly for at least two hours. Wipe the cutter clean between each cut. Press straight down without twisting. If edges remain ragged, dip the cutter in hot water and wipe dry before each cut.
Can these be made dairy-free?
The brownie base is already dairy-free if using coconut oil. Finding a good dairy-free cream cheese substitute for the topping layer is challenging, as most don’t have the right texture when baked.
Why use Dutch-process cocoa specifically?
Dutch-process cocoa has been alkalized, creating darker color and smoother, less acidic flavor than natural cocoa. It also contrasts more dramatically with the white cheesecake layer for better visual appeal.
My cheesecake layer cracked during baking. What happened?
Small cracks are normal and won’t affect taste. Large cracks usually mean oven temperature was too high. Use an oven thermometer to verify accuracy. Overmixing the cheesecake layer also causes cracking.
Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping
Ingredients
Equipment
Method
- Make Raspberry Sauce: Combine raspberries, sugar, and vanilla in small saucepan over medium heat. Simmer 5-8 minutes, stirring occasionally, until thickened and coats spoon back. Strain through fine-mesh strainer to remove seeds. Set aside to cool completely.
- Preheat and Prep: Preheat oven to 350°F (175°C). Line 8×8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Prepare Cheesecake Topping: Beat cream cheese and sugar with electric mixer on medium speed for 2-3 minutes until light and fluffy. Add egg and vanilla, mixing on low just until incorporated, about 30 seconds. Set aside.
- Make Brownie Batter: Whisk together flour, cocoa powder, and salt in medium bowl. In large bowl, whisk oil, sugar, and vanilla until smooth and glossy.
- Add eggs one at a time to wet mixture, whisking vigorously after each addition until thick and shiny. Fold in dry ingredients with spatula just until no white streaks remain. Do not overmix.
- Assemble Layers: Pour brownie batter into prepared pan, spreading evenly to corners. Carefully pour cheesecake mixture over brownie layer, starting from center and spreading gently.
- Create Swirl: Drop spoonfuls of raspberry sauce randomly across cheesecake surface, using about 2/3 of sauce. Insert knife or skewer into dollops and gently swirl in figure-eight patterns to create marble effect.
- Bake: Bake for 30-35 minutes until edges are set and center still jiggles slightly when gently shaken. Cool on wire rack for 30 minutes.
- Chill: Transfer pan to refrigerator and chill for at least 2 hours (or overnight for best results) until completely firm.
- Cut Hearts: Lift brownies from pan using parchment overhang onto cutting board. Press 3-inch heart-shaped cookie cutter straight down through brownies with firm, even pressure. Wipe cutter clean between cuts. Serve with remaining raspberry sauce and dust with powdered sugar if desired.
Notes
- Room temperature cream cheese and eggs are essential for smooth mixing without lumps
- Dutch-process cocoa creates deeper color and smoother flavor than natural cocoa
- Chill brownies at least 2 hours before cutting for clean edges; overnight is best
- Wipe cookie cutter clean between each cut to prevent ragged edges
- Reserve scraps for snacking or crumbling over ice cream
- Store in airtight container in refrigerator up to 4 days
- Freeze wrapped individual hearts up to 3 months; thaw overnight in fridge
- Use refined coconut oil to avoid coconut flavor in brownies
