Ingredients:

  • 1.5 cups fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup unsweetened Dutch-process cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
  • 8 oz full-fat cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 0.5 tsp vanilla extract

Instructions:

  1. Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat. Simmer for 8–10 minutes, mashing berries until thickened. Press through a sieve to remove seeds and cool completely.
  2. Whisk melted butter and 1 cup sugar. Beat in 2 eggs and 1 teaspoon vanilla until glossy. Fold in cocoa powder, flour, and salt. Spread into a parchment-lined 8x8 inch pan, reserving 2 tablespoons of batter.
  3. Beat softened cream cheese and 1/4 cup sugar until smooth. Whisk in the egg yolk and 0.5 teaspoon vanilla until fully emulsified.
  4. Spread the cheesecake mixture over the brownie base. Dollop the cooled raspberry reduction and reserved brownie batter on top. Use a knife to swirl the layers together.
  5. Bake at 350°F for 30-35 minutes until a toothpick comes out with a few moist crumbs. Cool completely for at least 1 hour.
  6. Let the pan cool completely for at least 1 hour, then use a heart shaped cutter to stamp out your brownies until you have 12 beautiful hearts.