Nothing says “I love you” quite like Heart Shaped Brownies — rich, fudgy, and topped with a swirl of creamy cheesecake and raspberry sauce. This dessert blends indulgence with beauty, making it the ultimate homemade Valentine’s Day gift or romantic treat. Whether you’re baking for someone special or treating yourself, these brownies deliver the perfect mix of chocolate decadence and fruity sweetness. The best part? They can be made with all-purpose, whole wheat, or gluten-free flour, so everyone can enjoy them.
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Why You’ll Love These Heart Shaped Brownies
These brownies are a delightful twist on a classic favorite. The dense, chocolatey base is complemented by a tangy cheesecake layer and a vibrant raspberry swirl, creating an irresistible balance of flavors. Despite their stunning presentation, they’re surprisingly easy to make and can even be customized to suit different dietary needs. The heart shaped brownies are perfect for parties, romantic dinners, or simply celebrating love in any form.
Ingredients You’ll Need
• Flour: The foundation of your brownies. Use all-purpose, whole wheat, or gluten-free flour depending on your preference.
• Cocoa Powder: Provides the rich, deep chocolate flavor that makes these brownies so indulgent.
• Salt: Enhances sweetness and balances flavor.
• Oil: Keeps the brownies moist and fudgy — refined coconut oil works beautifully for a neutral taste.
• Sugar: Adds sweetness and helps create that glossy, crackly top.
• Vanilla Extract: Deepens the chocolate aroma and adds warmth.
• Eggs: Provide structure and richness to the batter.
• Cream Cheese: Used in the cheesecake topping for a creamy contrast.
• Raspberries: Fresh or frozen, they add a fruity tang that pairs perfectly with chocolate.
• Granulated Sugar (for topping): Sweetens the raspberry sauce and balances tartness.
Alternative Ingredient Suggestions
• Flour Options: Use teff, light buckwheat, or a 1:1 gluten-free blend like Bob’s Red Mill or King Arthur.
• Oil Alternatives: Coconut oil (refined), vegetable oil, or avocado oil all work well. Avoid olive oil, as it can alter the flavor.
• Fruit Swaps: Try strawberries, blueberries, or cherries for a different twist. Adjust sugar to balance the sweetness.
• Topping Variations: Substitute the cheesecake swirl with chocolate ganache or whipped frosting for a vegan version.
How to Make Heart Shaped Brownies
- Prepare the Raspberry Sauce
Combine raspberries, sugar, and vanilla extract in a saucepan. Simmer until the mixture thickens and coats the back of a spoon. Strain the seeds using a fine mesh sieve and set aside to cool. - Make the Cheesecake Layer
Beat cream cheese and sugar together until smooth. Add the egg and vanilla, mixing until creamy and fully incorporated. - Prepare the Brownie Batter
Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper. In one bowl, mix flour, cocoa powder, and salt. In another, combine oil, sugar, and vanilla. Add eggs one at a time, stirring gently, then fold in the dry ingredients until just mixed. - Assemble and Swirl
Pour the brownie batter into the prepared pan. Spread the cheesecake layer evenly on top, then dollop the raspberry sauce over it. Use a toothpick or skewer to create decorative swirls. - Bake and Cool
Bake for 30–35 minutes, until the center is just set but still slightly fudgy. Cool completely, then refrigerate for at least 2 hours before cutting. - Shape and Serve
Use a heart-shaped cookie cutter to create your brownies. Serve chilled or at room temperature, and enjoy the romantic presentation and fudgy texture.
Tips for Perfect Heart Shaped Brownies
• Don’t overmix the batter — it keeps the brownies soft and fudgy.
• Chill before cutting to ensure clean, sharp edges.
• If using store-bought raspberry sauce, warm it slightly for easier swirling.
• Add extra cocoa powder for a darker chocolate flavor or more vanilla for sweetness.
• Store leftovers in an airtight container in the fridge for up to 4 days.
Storage and Make-Ahead Options
You can prepare parts of this recipe ahead of time:
• Raspberry Sauce – Make up to 4 days in advance.
• Cheesecake Filling – Prepare 1 day in advance.
• Fully Assembled Brownies – Refrigerate after baking; they stay fresh for several days.
For long-term storage, wrap brownies in plastic wrap and store in a freezer-safe bag for up to 3 months.
Pairing and Serving Ideas
These heart shaped brownies are delicious on their own but even better with:
• A scoop of vanilla ice cream or whipped cream.
• A drizzle of warm chocolate or raspberry sauce.
• Fresh berries for garnish.
• A dusting of powdered sugar for an elegant touch.
For a romantic dessert platter, pair these brownies with chocolate-dipped strawberries or red velvet cupcakes.
Dietary and Gluten-Free Notes
For gluten-free bakers, this recipe works perfectly with 1:1 flour blends such as Bob’s Red Mill or King Arthur Measure for Measure. For a wholesome version, try teff or light buckwheat flour. Each alternative delivers slightly different textures but keeps the flavor rich and chocolatey.
Unfortunately, this specific cheesecake-topped version isn’t vegan-friendly, but you can make a vegan adaptation by topping your brownies with chocolate ganache and freeze-dried raspberries.
Conclusion
There’s something truly special about baking Heart Shaped Brownies — from the aroma of melting chocolate to the delicate swirl of raspberry and cheesecake on top. They’re more than just a dessert; they’re a symbol of love and care, beautifully crafted in every bite. Whether you’re gifting them to someone special, surprising your family, or treating yourself to a cozy night in, these brownies are sure to bring smiles. Their versatility — from gluten-free options to easy make-ahead prep — ensures everyone can enjoy them, no matter their preferences.
If you’re looking for a recipe that combines elegance, flavor, and heartfelt presentation, Heart Shaped Brownies are the perfect choice. They look stunning, taste divine, and make every occasion feel a little more special.
Frequently Asked Questions
1. Can I make Heart Shaped Brownies without a cookie cutter?
Absolutely! You can bake the brownies as directed, let them cool, and then use a knife to cut them into heart shapes by hand. Alternatively, bake them in a heart-shaped pan for a simpler option.
2. How do I keep the brownies from sticking to the cutter?
Lightly grease the cookie cutter with cooking spray or wipe it with oil before each cut. Chilling the brownies beforehand also helps keep clean edges and prevents sticking.
3. Can I make Heart Shaped Brownies ahead of time?
Yes, you can! Prepare and bake them a day or two before serving. Store them in an airtight container in the refrigerator. For longer storage, freeze them for up to three months — just thaw overnight in the fridge before serving.
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Heart Shaped Brownies
- Total Time: 3 hours
- Yield: 12 brownies 1x
- Diet: Gluten Free
Description
These Heart Shaped Brownies are rich, fudgy, and beautifully layered with creamy cheesecake and a swirl of homemade raspberry sauce. Perfect for Valentine’s Day or any special occasion, they can be made with all-purpose, whole wheat, or gluten-free flour for a treat everyone will love.
Ingredients
- 1 cup (125g) flour – all-purpose, whole wheat, or gluten-free
- 3/4 cup (86g) cocoa powder, sifted
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196g) oil – refined coconut oil recommended
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 8 ounces (225g) cream cheese, room temperature
- 1/3 cup (66g) granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1/2 teaspoon vanilla extract (for cheesecake layer)
- 1 cup (125g) raspberries – fresh or frozen, defrosted
- 1 tablespoon granulated sugar (for raspberry sauce)
- 1 teaspoon vanilla extract (for raspberry sauce)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Make the raspberry sauce: Combine raspberries, sugar, and vanilla extract in a small saucepan. Simmer for 5–8 minutes until thickened. Strain the seeds and set aside to cool.
- Prepare the cheesecake topping: Beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until creamy and well blended.
- Make the brownie batter: In one bowl, mix flour, cocoa powder, and salt. In another, combine oil, sugar, and vanilla. Add eggs one at a time, stirring gently. Fold in dry ingredients until just combined.
- Assemble: Pour brownie batter into the prepared pan. Spread cheesecake topping over the batter. Spoon raspberry sauce on top and swirl with a toothpick or skewer.
- Bake for 30–35 minutes until the edges are set and the center is slightly jiggly.
- Cool completely, then refrigerate for 2 hours before cutting into heart shapes with a cookie cutter.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
- Use refined coconut oil to avoid coconut flavor.
- For a gluten-free version, use Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure flour.
- Chill before cutting for cleaner shapes.
- Raspberry sauce can be made 4 days ahead and stored in the fridge.
- To freeze, wrap brownies in plastic wrap and store in a freezer bag for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 421
- Sugar: 33g
- Sodium: 131mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0.1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 74mg
