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Delicious Heart-Shaped Strawberry Cheesecake Brownies

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These heart-shaped strawberry cheesecake brownies combine a creamy strawberry cheesecake layer with a dense, fudgy brownie base, perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (optional)
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup (110g) strawberry jam or preserves
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C) and line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.
  2. Make the brownie base: In a medium bowl, whisk together the melted butter and sugar until combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. The batter should be thick and glossy.
  4. Prepare the cheesecake layer: Using an electric mixer or whisk, beat the softened cream cheese and sugar until smooth and creamy, about 2 minutes. Add the egg, strawberry jam, and lemon juice, mixing until fully incorporated and silky smooth.
  5. Assemble the layers: Pour half of the brownie batter into the prepared pan and spread evenly with a spatula. Dollop spoonfuls of the cheesecake mixture over the batter, then pour the remaining brownie batter on top. Use a toothpick or skewer to gently swirl the two batters together, creating a marbled effect—don’t overdo it, or the layers will blend too much.
  6. Bake for about 35-40 minutes, or until the edges are set but the center still has a slight wobble. A toothpick inserted near the center should come out with just a few moist crumbs, not wet batter.
  7. Cool completely in the pan on a wire rack. This step is key; the brownies firm up as they cool, making them easier to cut. Once cooled, lift out using the parchment paper overhang.
  8. Cut into squares or use a heart-shaped cookie cutter to make individual heart brownies. Serve chilled or at room temperature.

Notes

Use room temperature ingredients for smooth batter and even baking. Avoid over-swelling the batter when swirling to keep distinct layers. Rotate pan halfway through baking for even cooking. Lining pan with parchment paper helps with easy removal and clean edges. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use plant-based cream cheese and coconut oil instead of butter.

Nutrition

Keywords: strawberry cheesecake brownies, heart-shaped brownies, Valentine's Day dessert, fudgy brownies, cheesecake swirl, easy brownies, chocolate strawberry dessert

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