Let’s Talk Brownie Love (and My Slight Raspberry Obsession)

Alright, so you know how some recipes just sort of latch onto your life and never let go? That’s this one for me. I made these heart shaped brownies with raspberry swirl and cheesecake topping after a borderline embarrassing Netflix marathon (two seasons in a day, oops). My sister walked in, caught me red-handed—spoon in one hand, mixer in the other—she still teases me about it. And now, every year around Valentine’s Day (and occasionally, when I just want an excuse for something cute and gooey), out comes this pan. Honestly, who needs a Hallmark card when you’ve got these brownies?

Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)

Why I Keep Making These Brownies

I make this whenever I want to feel like a domestic goddess but without the stress. My family goes crazy for these because you get brownies, cheesecake, and raspberry all in one bite; plus, the heart shape wins all the cute points. I tried skipping the raspberry swirl once when I ran out—never again. The very polite reaction: “Yeah, it’s okay, but where’s the stuff on top?” (They know what they like.) Oh, and don’t even get me started on how messy my kitchen gets—sticky raspberry fingerprints everywhere, but totally worth it.

What You’ll Need (and My Occasional Swaps)

1/2 cup (115g) unsalted butter (I sometimes use salted then skip the extra salt, though Grandma would not approve…)
200g semi-sweet chocolate, chopped (chocolate chips in a pinch—I’ve never been sued over it)
3/4 cup sugar (I eyeball this, honestly. Once used brown sugar—was fine)
2 large eggs
1 tsp vanilla extract (I ran out once and used a splash of bourbon. Not mad about it)
2/3 cup (85g) all-purpose flour
1/4 tsp salt
4 oz (about 110g) cream cheese, softened
1/4 cup sugar (for the cheesecake swirl)
1 egg yolk
1 tsp vanilla extract
Raspberry jam (about 3 big spoonfuls, or fresh raspberries mashed with a bit of sugar works if you’re feeling fancy)
Cooking spray or butter for greasing

How To Make Heart Shaped Brownies (With the Swirl!)

Preheat your oven to 350°F (175°C). Grease a baking pan—or, if you’re going all the way, use a heart shaped silicone mold. No heart mold? Cut out hearts afterwards with a cookie cutter (that’s what I do when I can’t find mine, which is half the time).
Melt the butter and chocolate together in a saucepan on low (or just bung it in the microwave in 30 second bursts, I won’t tell). Stir until smooth. This is where I usually sneak a taste—just try not to eat all of it.
Whisk in the sugar and let it cool down a bit before adding the eggs—scrambled egg brownies are not the dream. Stir in the eggs and vanilla until the batter looks glossy and maybe a little mysterious.
Fold in the flour and salt—don’t overmix or your brownies will sulk and get tough. I say just mix till you don’t see any floury streaks and call it a day.
Pour the brownie batter into your prepared pan. Try to get it even-ish—you know I never bother with a spirit level.
For the cheesecake bit, just beat the cream cheese, sugar, yolk, and vanilla together until it’s mostly smooth. If it’s a little lumpy, doesn’t matter. Dollop this over the brownie base in spoonsize blobs.
Now, on goes the raspberry jam—spoon small heaps across the surface. Swirl the cheesecake and raspberry into the brownie mix with a butterknife or a skewer—go wild! Or, if you like it less marbled, just a couple of swoops.
Bake for about 28-32 minutes. Check around 27 minutes with a toothpick. If it looks wet in the center but the edges are set, it’s done-ish (I lean soft and fudgy; if you want more structure, give it an extra 5 mins).
Let cool, then cut out hearts with a cutter if you didn’t use a shaped tin. Eat the leftover trimmings when no one’s looking—obviously.

Honestly Useful Notes from the School of Brownie Hard Knocks

If your cream cheese isn’t soft, it won’t blend properly, and you’ll end up with little lumps. Actually, I find it works better if you take it out as soon as you remember—even if that’s just 10 minutes before.
Once, I overmixed the cheesecake swirl and the whole thing looked like a tie-dyed T-shirt; tasted fine though.
If you want the raspberry swirl super pronounced, use more jam and drag your knife deeper into the batter.

Brownie Variations I’ve (Mostly) Survived

Strawberry preserves work if you forgot you ate the last bit of raspberry (don’t ask how often that happens…)
Nutella instead of jam—this was very good, but weirdly rich and almost too gooey for my liking. Good, just… rich.
Tried white chocolate chunks once, but honestly the whole thing got a bit lost—probably not worth the splurge.

What You’ll Want In the Kitchen (But Don’t Panic!)

Medium mixing bowl (or, a large measuring jug—I used one in a flat-share and survived)
Saucepan or microwave-safe bowl
Hand mixer or, let’s be real, a fork will work for the cheesecake
Heart-shaped pan is cute, but not essential. Use a square pan, then cut hearts, or just call them love squares. That’s legit.
Butter knife or skewer for swirling (chopstick works too—tried and tested)

How These Brownies Fare in the Wild (or, My Fridge)

If you put them in an airtight container, they’ll last 3 days. But honestly, in my house, if they last more than a day, something’s gone weird. They also freeze well—I wrapped a few once and totally forgot, only found them a month later. Not bad at all, just a little less swirly.

How I Love Serving These (Especially When Nobody’s Looking)

I usually put them out with a dollop of whipped cream and a few extra raspberries. My little nephew likes his with vanilla ice cream (and all the sprinkles—I’m talking terrifying amounts). If you want to really show off, go for a drizzle of melted chocolate. Sometimes I just eat one straight form the fridge, chilly and dense. Oddly good.

Pro Tips from Someone Who’s Messed Up a Lot

I once tried to rush the cooling step and just ended up with a hot mess—like, physically. They really do slice better if you let them cool properly. I know, it’s hard.
If you’re low on jam, just dot it more sparsely but swirl it well—it still looks pretty.

FAQ Time—Because People Actually Ask These!

Can I use frozen raspberries for the swirl? Yep, just mash em up with a bit of sugar. Don’t forget to strain out the seeds if that’s not your thing.
My brownies are gooey in the center. Is that normal? Oh yes—and actually, I tend to think they taste better the next day after setting up. But eat them warm if you can’t wait, rules are for the birds.
Is it really necessary to cut them into hearts? I mean… no. Hearts are cute, but squares have all the flavor and none of the faff. Your call!
I only have a whisk, no mixer. Will it work? For sure. Honestly, the lumpier my cheesecake swirl looks, the more homemade it feels. Just promise me you won’t use a blender; made that mistake once, and it was weirdly runny.
How do I get clean cuts? Wipe your knife between each slice, or don’t, and simply claim it’s “rustic”.

Bit off-topic, but once I took these to a neighborhood potluck and they disappeared before my potato salad even made it out of my bag. So I guess brownies win every time. Enjoy!

Heart Shaped Brownies (with Raspberry Swirl and Cheesecake Topping)