Ingredients:

  • 170g fresh or frozen raspberries
  • 15g maple syrup
  • 5ml lemon juice
  • 170g dark chocolate (70% cocoa), chopped
  • 115g unsalted grass-fed butter
  • 150g coconut sugar
  • 2 large eggs, room temperature
  • 5ml vanilla extract
  • 65g all-purpose flour
  • 30g Dutch-processed cocoa powder
  • 2g sea salt
  • 225g Neufchâtel cream cheese, softened
  • 60g plain Greek yogurt
  • 30g maple syrup
  • 1 egg yolk
  • 2ml vanilla extract

Instructions:

  1. Simmer 170g raspberries, 15g maple syrup, and 5ml lemon juice in a saucepan for 10 minutes until thick and jammy.
  2. Melt the base. Use a double boiler to melt 170g dark chocolate and 115g butter until glossy and completely smooth.
  3. Whisk the sugars. Stir 150g coconut sugar into the chocolate mixture, then add 2 eggs and 5ml vanilla, whisking vigorously until the batter looks shiny.
  4. Fold the dry. Sift in 65g flour, 30g cocoa powder, and 2g sea salt, folding gently until no white streaks remain.
  5. Prepare cheesecake. In a separate bowl, blend 225g Neufchâtel, 60g Greek yogurt, 30g maple syrup, 1 egg yolk, and 2ml vanilla until velvety and aerated.
  6. Layer the batter. Pour the chocolate batter into a lined 23cm pan, then dollop the cheesecake mixture over the top.
  7. Create the swirl. Spoon the cooled raspberry reduction over the cheesecake and use a toothpick to swirl until a marbled pattern emerges.
  8. Bake the tray. Bake at 175°C for 35 minutes until the edges are set and center barely jiggles.
  9. Cool completely. Let the pan sit for at least 2 hours. Note: This is non negotiable for clean heart cuts.
  10. Cut the hearts. Lift the parchment sling, press the cutter firmly into the brownie, and lift straight up.