How to make heart shape brownies?

After baking and fully cooling your brownie slab, use a heart-shaped cookie cutter to press out brownie hearts. For best results, chill the brownies before cutting to get clean edges and minimal crumbling.

What is in a Killer brownie?

A “Killer brownie” usually refers to a multi-layered brownie packed with fudge, caramel, nuts, and chocolate chips. It’s ultra-rich, decadent, and often triple-layered. This recipe has similar indulgence with its fudge base, creamy cheesecake, and raspberry swirl.

What are the three types of brownies?

The three main types of brownies are: Cakey – lighter with more flour and baking powder. Fudgy – rich and dense, like these heart shaped brownies. Chewy – a balance between fudgy and cakey, often with a crisp edge.

How long do heart brownies last?

Heart shaped brownies can last 4 days at room temperature , up to a week in the fridge , and up to 3 months in the freezer . Store in an airtight container or wrap individually for best results.

Heart Shaped Brownies – 3-Layer Fudgy Favorite You’ll Love

Name: Heart Shaped Brownies – Fudgy, Beautiful Valentine’s Day Treat
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 cup raspberries (fresh or thawed frozen); 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; 8 oz cream cheese, room temperature; ⅓ cup granulated sugar; 1 large egg, room temperature; ½ teaspoon vanilla extract; 1 cup all-purpose flour (or gluten-free blend); ¾ cup Dutch-process cocoa powder, sifted; ¼ teaspoon salt; ¾ cup + 2 tbsp refined coconut oil or neutral oil; 1½ cups granulated sugar; 1 tablespoon vanilla extract; 3 large eggs, room temperature

Description

These heart shaped brownies with raspberry swirl and cheesecake layers are the perfect romantic dessert. Rich, fudgy, and easy to cut into sweet hearts!

Ingredients

1 cup raspberries (fresh or thawed frozen)

1 tablespoon granulated sugar

1 teaspoon vanilla extract

8 oz cream cheese, room temperature

⅓ cup granulated sugar

1 large egg, room temperature

½ teaspoon vanilla extract

1 cup all-purpose flour (or gluten-free blend)

¾ cup Dutch-process cocoa powder, sifted

¼ teaspoon salt

¾ cup + 2 tbsp refined coconut oil or neutral oil

1½ cups granulated sugar

1 tablespoon vanilla extract

3 large eggs, room temperature

Cook Mode Prevent your screen from going dark

Instructions

1. Simmer raspberries, sugar, and vanilla over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside.

2. Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.

3. Whisk flour, cocoa, and salt in one bowl. In another, mix oil, sugar, and vanilla. Add eggs one by one. Combine both mixtures just until blended.

4. Spread brownie batter in lined pan. Pour cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer.

5. Bake at 350°F for 30–35 minutes. Cool completely, then chill for 2 hours. Cut into heart shapes and serve.

Notes

Use room-temperature cream cheese and eggs for a smooth texture. Strain the raspberry sauce to remove seeds for best mouthfeel. Chill brownies before cutting for clean heart shapes.