Description
Enjoy the delightful flavors of Valentine Raspberry Swirl and Cheesecake Topping. This recipe combines smooth cream cheese with tart raspberries, all wrapped in rich brownie layers. Perfect for special occasions or as a sweet treat!
Ingredients
Scale
- 1 cup raspberries (fresh or thawed frozen)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, room temperature
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup dutch-process cocoa powder, sifted
- ¼ teaspoon salt
- ¾ + 2 tbsp cup refined coconut oil or neutral oil
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Simmer raspberries, sugar, and vanilla over medium heat for about 5–8 minutes until thickened. Strain to remove seeds and set the sauce aside.
- In a bowl, beat cream cheese and sugar together until smooth. Add the egg and vanilla, mixing until creamy.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Then, in another bowl, mix oil, sugar, and vanilla. Gradually add the eggs, one by one. Combine both mixtures until just blended.
- Spread the brownie batter into a lined pan. Pour the cheesecake mixture on top and spoon the raspberry sauce over it. Use a skewer to gently swirl the layers together.
- Bake in a preheated oven at 350°F for 30–35 minutes. Allow it to cool completely, then chill in the refrigerator for 2 hours before cutting into heart shapes and serving.
Notes
Ensure the cream cheese is at room temperature for easier mixing.
Let the brownies cool completely before cutting to maintain their shape.
Feel free to garnish with fresh raspberries or whipped cream for extra flair.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg