Description
Indulge in these heart-shaped brownies with a rich chocolate base and a refreshing raspberry swirl, perfect for any sweet occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg
- 1/4 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C) and grease your brownie pan generously.
- Melt the butter in a mixing bowl. Add the granulated sugar and mix until combined.
- Add the eggs one at a time, mixing fully after each addition.
- Stir in the vanilla extract.
- Whisk together flour, cocoa powder, and salt in another bowl.
- Fold the dry mixture into the wet ingredients until just combined.
- Pour the brownie batter into the greased pan and smooth it out.
- Beat the cream cheese, powdered sugar, and additional egg until smooth.
- Drop spoonfuls of the cream cheese mixture atop the brownie batter and swirl in the raspberry puree.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely at room temperature and refrigerate for at least an hour before cutting into heart shapes.
Notes
For a gluten-free version, substitute all-purpose flour with almond flour. Fresh raspberries make the best puree but frozen can work if thawed properly.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg