Ingredients:

  • 1/2 cup (115g) Unsalted butter, melted and hot
  • 1 cup (200g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1/2 cup (65g) All-purpose flour
  • 1/4 tsp Sea salt
  • 8 oz (225g) Full-fat cream cheese, softened
  • 1/4 cup (50g) Granulated sugar
  • 1 Large egg yolk
  • 1/2 tsp Lemon zest
  • 1/2 cup (125g) Fresh or frozen raspberries
  • 1 tbsp (15g) Granulated sugar
  • 1 tsp Lemon juice

Instructions:

  1. Place the raspberries, 15g sugar, and lemon juice in a saucepan. Simmer over medium heat for about 10 minutes until the sauce thickens and coats the back of a spoon. Strain through a mesh sieve to remove seeds and let it cool completely.
  2. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper. In a medium bowl, whisk the hot melted butter with 1 cup of granulated sugar. Whisk in the cocoa powder to 'bloom' it, then add the 2 eggs and vanilla, whisking vigorously for 2 minutes until smooth and glossy.
  3. Gently fold in the flour and sea salt until just combined. Pour the brownie batter into the prepared pan, reserving about 3 tablespoons for the top.
  4. In a separate bowl, beat the softened cream cheese with 1/4 cup sugar, egg yolk, and lemon zest until smooth. Spread the cheesecake mixture evenly over the brownie base.
  5. Drop small spoonfuls of the raspberry reduction and the reserved brownie batter over the cheesecake layer. Use a toothpick or skewer to swirl the colors together in a decorative pattern.
  6. Bake for 30–35 minutes until the edges are set and the center has a slight jiggle. Allow to cool to room temperature, then refrigerate for at least 2 hours.
  7. Once fully chilled, lift the brownies out using the parchment overhang. Use a 2-inch or 3-inch heart-shaped metal cutter to press out the brownies for a clean finish.