Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a heart-shaped baking pan.
- In a medium saucepan over low heat, melt the butter and mix in the cocoa powder until well combined. Remove from heat and let cool slightly.
- In a separate bowl, whisk together granulated sugar and flour. Then add the eggs one at a time to the cocoa mixture.
- Pour half of the brownie batter into the prepared pan. Dollop raspberry puree on top followed by a layer of cream cheese mixed with powdered sugar. Top with the remaining brownie batter.
- Use a knife to gently swirl through the layers for a marbled effect.
- Bake for 30-35 minutes or until set; check with a toothpick—if it comes out clean, they’re done!
- Allow to cool before slicing and serving.
Nutrition
Notes
Feel free to swap in different fruit purees like strawberry or blueberry for a new twist. For an extra crunch, add chopped nuts or chocolate chips to the brownie batter. You can also turn the cream cheese layer into a fluffy frosting by adding a splash of vanilla or some lemon zest.