Ingredients:

  • 1/2 cup (115g) Unsalted butter, melted
  • 6 oz (170g) 70% Dark chocolate, finely chopped
  • 3/4 cup (150g) Granulated sugar
  • 1/4 cup (50g) Brown sugar, packed
  • 2 Large eggs (room temperature)
  • 1 tsp Vanilla extract
  • 3/4 cup (95g) All purpose flour
  • 1/4 cup (25g) Dutch processed cocoa powder
  • 1/2 tsp Sea salt
  • 8 oz (225g) Full fat cream cheese, softened
  • 1/4 cup (50g) Granulated sugar
  • 1 Large egg (room temperature)
  • 1/2 tsp Lemon juice
  • 1/4 cup (60g) Seedless raspberry preserves

Instructions:

  1. Melt the chocolate. Combine 115g butter and 170g chopped dark chocolate in a bowl. Note: Use a microwave in 30 second bursts or a double boiler until silky.
  2. Whisk the sugars. Add 150g granulated and 50g brown sugar into the chocolate. Note: The batter will look grainy at this stage, which is normal.
  3. Incorporate eggs. Beat in 2 eggs and 1 tsp vanilla until the batter looks glossy and smooth.
  4. Fold dry ingredients. Sift in 95g flour, 25g cocoa, and 1/2 tsp salt. Note: Stop as soon as the last streak of flour disappears to avoid toughness.
  5. Prepare cheesecake. Whip 225g cream cheese, 50g sugar, 1 egg, and 1/2 tsp lemon juice until completely velvety and lump free.
  6. Layer the pan. Pour the brownie batter into a lined 8x8 pan, then dollop the cheesecake mixture on top.
  7. Create the swirl. Spoon raspberry preserves over the cheesecake and drag a knife through the layers to create marble patterns.
  8. Bake the tray. Bake at 350°F (180°C) for 35 minutes until the edges are slightly puffed.
  9. Chill thoroughly. Let the pan cool to room temp, then refrigerate for 2 hours. Note: This is the secret to getting clean cuts.
  10. Cut the hearts. Press your heart cutter into the chilled brownies until you feel it hit the bottom of the pan.