In a small saucepan, combine 1 cup of fresh raspberries, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Simmer over medium heat for 5–8 minutes, stirring occasionally, until the mixture thickens and the raspberries break down. Remove from heat and strain the sauce through a fine mesh sieve to remove the seeds, leaving you with a smooth, vibrant raspberry sauce. Set it aside to cool.

In a medium bowl, use an electric mixer to beat 8 oz of room temperature cream cheese and 1/2 cup of granulated sugar until smooth and creamy, about 2–3 minutes. Gradually add in 1 large egg and 1 teaspoon of vanilla extract, mixing well until combined and silky.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 3/4 cup of Dutch-process cocoa powder, and 1/4 teaspoon of salt until fully combined. In another bowl, combine 3/4 cup of refined coconut oil, 1 1/2 cups of granulated sugar, and 2 teaspoons of vanilla extract. Stir in 4 large eggs one at a time, ensuring each is well incorporated before adding the next.

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper for easy removal. Spread half of the brownie batter evenly in the bottom of the prepared pan. Carefully spoon the cheesecake mixture over the brownie layer.

Drizzle the raspberry sauce on top and use a skewer or knife to create beautiful swirls, adding a touch of elegance to your heart-shaped brownies.

Place the pan in the preheated oven and bake for 30–35 minutes. The brownies are done when the edges look set and the center jiggles slightly when shaken.

After cooling at room temperature for about 30 minutes, transfer the brownies to the refrigerator. Chill for at least 2 hours; this firms up the brownies and makes cutting into heart shapes easier.