Heart Shaped Brownies with Raspberry Swirl
These heart-shaped brownies feature a rich, chocolatey base with a luscious raspberry swirl, perfect for any special occasion or sweet indulgence.
Ingrédients
Brownie Base Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter, melted can use coconut oil for dairy-free version
- 2 large eggs can substitute with flax eggs for vegan version
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour can use almond flour for gluten-free version
- 1/4 teaspoon salt
Raspberry Swirl Ingredients
- 1/2 cup raspberry puree fresh or frozen
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease the heart-shaped baking pan well.
- Gather all ingredients to ensure a smooth cooking experience.
Making the Brownie Batter
- In a large mixing bowl, combine cocoa powder, sugar, and melted butter. Mix until fully incorporated.
- Add eggs and vanilla extract to the cocoa mixture, stirring until well mixed.
- Sift in flour and salt, then stir until just combined.
Assembling the Brownies
- Pour half of the brownie batter into the greased pan, spreading it evenly.
- Drizzle raspberry puree over the brownie base.
- Top with the remaining brownie batter, spreading it evenly to cover the raspberry layer.
- Using a knife or skewer, gently swirl the raspberry puree into the batter to create a marbled effect.
Baking
- Bake in the preheated oven for 25-30 minutes, until edges appear firm but center is still soft.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, cut into heart shapes.
Notes
For extra flavor, consider adding a teaspoon of espresso powder to enhance the chocolate taste. Dust with powdered sugar for a beautiful presentation.