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Ingredients
Scale
- 1 cup (125 grams) raspberries, fresh or frozen (defrosted)
- 1 tablespoon granulated sugar (for raspberry sauce)
- 1 teaspoon vanilla extract (for raspberry sauce)
- 8 ounces (225 grams) cream cheese, room temperature
- 1/3 cup (66 grams) granulated sugar (for cheesecake filling)
- 1 large egg (50 grams, out of shell, room temperature)
- 1/2 teaspoon vanilla extract (for cheesecake filling)
- 1 cup (125 grams) all-purpose flour or gluten-free flour
- 3/4 cup (86 grams) cocoa powder, sifted (preferably Dutch-process)
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) oil
- 1 1/2 cups (300 grams) granulated sugar (for brownie batter)
- 1 tablespoon vanilla extract (for brownie batter)
- 3 large eggs (50 grams each, out of shell, room temperature)
Instructions
- Combine raspberries, sugar, and vanilla in a saucepan; simmer for 5-8 minutes until thick.
- Strain the raspberry sauce to remove seeds.
- Beat cream cheese and 1/3 cup sugar until smooth; add egg and vanilla, mix until incorporated.
- Preheat oven to 350°F (175°C); prepare 8"x8" pan with parchment paper.
- Whisk together flour, cocoa powder, and salt.
- Mix oil, 1 1/2 cups sugar, and vanilla in another bowl; add eggs one at a time.
- Combine dry and wet ingredients; stir until just mixed.
- Pour brownie batter into the pan, spread cheesecake filling, and swirl in raspberry sauce.
- Bake for 30-35 minutes; cool, chill, and cut into heart shapes.
Notes
Use room temperature ingredients for best results.
Be careful not to overmix the batter for a fudgier texture.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg