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Irresistible Heart-Shaped Strawberry Cheesecake Brownies

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These heart-shaped strawberry cheesecake brownies combine fudgy chocolate brownie, creamy cheesecake, and fresh strawberry swirl for a perfect Valentine’s Day treat. Easy to make and irresistibly delicious, they are great for any sweet occasion.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95 g) all-purpose flour, sifted
  • 1/3 cup (35 g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 8 ounces (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour (optional)
  • 1 cup (150 g) fresh strawberries, hulled and chopped
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (165°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
  2. Make the brownie batter: In a large bowl, whisk together melted butter and sugar until combined and glossy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  3. Sift together flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. The batter should be thick and fudgy; do not overmix.
  4. Prepare the cheesecake layer: In a separate bowl, beat softened cream cheese and sugar until smooth and creamy, about 2-3 minutes using an electric mixer. Add egg and vanilla extract, mixing until combined. If using, add the tablespoon of flour and mix to incorporate.
  5. Make the strawberry puree: Place chopped strawberries, sugar, and lemon juice in a blender or food processor. Pulse until smooth but still slightly chunky. Alternatively, mash with a fork until juicy but not watery.
  6. Layer and swirl: Pour half the brownie batter into the prepared pan and spread evenly. Dollop the entire cheesecake mixture on top, spreading gently but not too thin. Drizzle the strawberry puree over the cheesecake. Pour the remaining brownie batter on top in dollops.
  7. Use a butter knife or skewer to swirl the layers together, creating marbled patterns. Do not over-swirl to keep distinct ribbons of strawberry and cheesecake.
  8. Bake for 35-40 minutes or until the center is set but still slightly jiggly. The edges will look firm and pull away from the pan.
  9. Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours or overnight to let the cheesecake set fully.
  10. Lift the brownies from the pan using the parchment overhang. Cut into heart shapes using a sharp knife or heart-shaped cookie cutter.
  11. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For neat swirls, chill the strawberry puree before drizzling. Avoid over-swizzling to keep distinct marbled layers. Use room temperature eggs for better mixing and fluffier brownies. The cheesecake layer should remain slightly jiggly when done; it firms up after cooling and chilling. Frozen strawberries can be used if thawed and drained well. For gluten-free, substitute almond or oat flour; for dairy-free, use vegan cream cheese and butter substitutes.

Nutrition

Keywords: strawberry cheesecake brownies, heart-shaped brownies, Valentine’s Day dessert, fudgy brownies, creamy cheesecake, strawberry swirl, easy brownies, festive dessert

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