These heart-shaped brownies are rich, fudgy, and just the right amount of sweet! Perfect for showing love on any special occasion or simply to enjoy with friends.
Making these brownies in a heart shape makes them feel extra special! I like to top mine with a sprinkle of powdered sugar for a fun touch—who doesn’t love a little sweetness? 💖
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the brownies. If you’re out of butter, you can use coconut oil or a plant-based butter substitute for a different flavor.
Sugar: White granulated sugar is standard here, but you can substitute it with brown sugar, which adds a hint of caramel flavor. If you want a healthier option, consider using coconut sugar.
Cocoa Powder: Unsweetened cocoa powder gives the brownies their chocolatey flavor. If you need a substitute, you can use cacao powder, which is less processed, or carob powder for a caffeine-free option.
Fresh Raspberries: They add a fresh, tart complement to the sweet brownies. If raspberries aren’t in season, you can replace them with frozen raspberries or other berries like strawberries or blueberries.
Cream Cheese: This creates a tangy swirl in the brownies. Cream cheese alternatives can work if you’re looking for a vegan substitute—look for cashew cream or a soy-based cream cheese.
What’s the Best Way to Swirl the Cream Cheese and Raspberries?
The swirling technique adds a beautiful design to your brownies and blends flavors. Here’s how to do it effectively:
- After adding the cream cheese mixture and raspberries to the batter, use a knife or toothpick to gently swirl them in. Don’t overdo it—less is more for that marbled look!
- Make small circular motions and figure-eight shapes to achieve a nice pattern without fully mixing the colors.
- Remember, the goal is to create swirls, not a blended mixture, so aim for visible chunks of cream cheese and raspberries.
Following these tips will ensure your heart-shaped brownies turn out not just delicious but also beautiful—perfect for any occasion where you want to impress!
How to Make Heart-shaped Raspberry Swirl Brownies
Ingredients You’ll Need:
For the Brownies:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cream Cheese Swirl:
- 4 oz (115g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- Fresh raspberries (about 12-15 for swirling and topping)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for prep and 25-30 minutes for baking. Plus, you’ll need some time for the brownies to cool before cutting them into heart shapes, so plan on about 1 hour total before you can dig in and enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 350°F (175°C). Then, grease or line an 8-inch square baking pan with parchment paper to make it easy to remove the brownies later.
2. Melt the Butter:
In a medium saucepan over low heat, melt your butter. Once it’s melted, take it off the stove and stir in the granulated sugar. Then, add the eggs and vanilla extract, mixing until everything is nice and smooth.
3. Mix Dry Ingredients:
Now it’s time to add the cocoa powder, flour, salt, and baking powder. Sift these dry ingredients into your butter-sugar mixture and stir until just combined. Try not to overmix—mixing just until you see no dry flour is perfect!
4. Make the Cream Cheese Swirl:
In a separate bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a whisk to get it nice and creamy.
5. Layer the Batter:
Pour half of the brownie batter into your prepared baking pan, spreading it evenly across the bottom. Then, dollop the cream cheese mixture on top in small spoonfuls. Add some fresh raspberries over this layer.
6. Add More Brownie Batter:
Now, pour the rest of the brownie batter on top of the cream cheese and raspberries. Sprinkle the remaining raspberries on top for added flavor and decoration!
7. Create the Swirl:
Using a knife or a skewer, gently swirl the cream cheese and raspberries into the brownie batter. Make sure to create a beautiful marbled effect without fully mixing it in.
8. Bake the Brownies:
Place the pan in your preheated oven and bake for about 25-30 minutes. To check if they’re done, insert a toothpick into the center; it should come out mostly clean, with a few moist crumbs sticking to it.
9. Let Cool and Cut Out Hearts:
Make sure to let your brownies cool completely in the pan. Once they are cool, remove them from the pan. Use a heart-shaped cookie cutter to cut out fun shapes.
10. Serve and Enjoy!
Arrange your heart-shaped brownies on a plate, and enjoy your delicious treat! They’re perfect for sharing with loved ones—or keeping all to yourself!
These brownies are fudgy, rich, and bursting with fresh raspberry flavor complemented by the creamy swirl. A wonderful, sweet way to show some love!
Can I Use Other Fruits Instead of Raspberries?
Absolutely! You can swap raspberries for other berries like strawberries, blueberries, or blackberries. Just make sure to adjust the quantity based on the fruit you choose for optimal flavor!
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for a longer shelf life, up to a week. Just be sure to let them return to room temperature before serving for the best texture!
Can I Freeze the Brownies?
Yes, you can freeze these brownies! Wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll last for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
What’s the Best Way to Cut Heart Shapes?
Once cooled, use a clean heart-shaped cookie cutter to cut your brownies. If the brownies are sticking, you can lightly warm the cutter in hot water or spray it with a bit of cooking spray for easier cutting.
