How do I cut brownies into heart shapes without breaking them?

For clean cuts and minimal breakage, chill the brownies for at least two hours after baking. Use a metal heart-shaped cookie cutter, and press down firmly. Wipe the cutter clean between cuts for sharp edges. Save the scraps for trifle cups or mini brownie bites.

Can I make these heart shaped brownies gluten-free?

Yes! This recipe is very flexible. Use a 1:1 gluten-free baking flour like Bob’s Red Mill 1-to-1 , King Arthur’s Measure-for-Measure , teff flour , or light buckwheat flour . Just be sure not to overmix the batter, and check for doneness as gluten-free versions may vary slightly in texture.

Can I use boxed brownie mix instead of homemade?

You can substitute a boxed brownie mix, but note that baking time may vary. Since this recipe includes a cheesecake and raspberry topping, watch carefully for doneness. The edges should be set while the center jiggles slightly. Be aware that the result may not be as rich or fudgy as the homemade base.

Heart Shaped Brownies – Best Fudgy Treat for Valentine’s

Name: Heart Shaped Brownies
Prep time: 25 min
Cook time: PT-494942H32M6S
Total time: 3 h
Cuisine: American
Ingredients: 1 cup (125g) raspberries: for raspberry sauce; 1 tablespoon granulated sugar: to sweeten the raspberry sauce; 1 teaspoon vanilla extract: adds depth to the raspberry sauce; 8 ounces (225g) cream cheese, room temperature: base of the cheesecake topping; 1/3 cup (66g) granulated sugar: to sweeten the cheesecake layer; 1 large egg (50g), room temperature: binds the cheesecake mixture; 1/2 teaspoon vanilla extract: enhances the cheesecake flavor; 1 cup (125g) all-purpose flour (or whole wheat or gluten-free): base of the brownies; 3/4 cup (86g) cocoa powder, sifted: for rich chocolate flavor; 1/4 teaspoon salt: balances sweetness; 3/4 cup + 2 tablespoons (196g) oil: keeps brownies moist; 1 1/2 cups (300g) granulated sugar: sweetens the brownie base; 1 tablespoon vanilla extract: enhances chocolate flavor; 3 large eggs (50g each), room temperature: bind and add richness to the brownie batter

Description

These heart shaped brownies are rich, fudgy, and perfect for Valentine’s Day. Featuring a decadent chocolate base, a creamy cheesecake topping, and a vibrant raspberry swirl, this dessert is easy to make and even easier to love. Ideal for gifting or celebrating, they can also be made gluten-free.

Ingredients

Scale

1 cup (125g) raspberries: for raspberry sauce
1 tablespoon granulated sugar: to sweeten the raspberry sauce
1 teaspoon vanilla extract: adds depth to the raspberry sauce
8 ounces (225g) cream cheese, room temperature: base of the cheesecake topping
1/3 cup (66g) granulated sugar: to sweeten the cheesecake layer
1 large egg (50g), room temperature: binds the cheesecake mixture
1/2 teaspoon vanilla extract: enhances the cheesecake flavor
1 cup (125g) all-purpose flour (or whole wheat or gluten-free): base of the brownies
3/4 cup (86g) cocoa powder, sifted: for rich chocolate flavor
1/4 teaspoon salt: balances sweetness
3/4 cup + 2 tablespoons (196g) oil: keeps brownies moist
1 1/2 cups (300g) granulated sugar: sweetens the brownie base
1 tablespoon vanilla extract: enhances chocolate flavor
3 large eggs (50g each), room temperature: bind and add richness to the brownie batter

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Instructions

In a small saucepan, combine raspberries, sugar, and vanilla over medium heat. Simmer for 5–8 minutes until thickened. Strain the seeds using a mesh sieve and set the sauce aside.
In a medium bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until well combined.
Preheat the oven to 350°F (175°C). Line an 8×8 inch (20cm x 20cm) baking pan with parchment paper.
In a separate bowl, mix flour, sifted cocoa powder, and salt together. Set aside.
In a large bowl, stir oil, sugar, and vanilla together. Add eggs one at a time, stirring just until combined.
Fold the dry ingredients into the wet ingredients just until no flour streaks remain. Do not overmix.
Pour brownie batter into the prepared pan. Spread cheesecake mixture evenly over the top.
Dollop spoonfuls of raspberry sauce onto the cheesecake layer and swirl gently using a skewer or knife.
Bake for 30–35 minutes. The center should jiggle slightly but not be wet. Cool completely on a wire rack.
Chill in the refrigerator for at least 2 hours. Use a heart-shaped cutter to portion the brownies.

Notes

Use room temperature ingredients for a smooth batter.
Do not overbake; a slight jiggle ensures fudginess.
Straining the raspberry sauce improves texture.
You can prepare the sauce up to 4 days in advance.
Brownies can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 25 minutes
Cook Time: 30–35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (approx. 1/10 of batch)
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