Description
Ultra-fudgy heart shaped brownies layered with vibrant raspberry buttercream, perfect for Valentine’s Day, anniversaries, or any romantic occasion.
Ingredients
Scale
- ½ cup unsalted butter, diced
- 3 oz unsweetened baking chocolate, chopped
- 1½ cups sugar
- 3 large eggs
- 1 tsp instant espresso powder
- 1½ tsp pure vanilla extract
- ¼ tsp kosher salt
- ¾ cup all-purpose flour
- Powdered sugar for dusting
- 12 oz fresh or frozen raspberries
- ½ cup unsalted butter, room temperature
- ½ tsp fresh lemon juice
- 3½ cups powdered sugar
- Pinch of kosher salt
Instructions
- Preheat oven to 325°F and line a 9×13-inch pan with foil, spraying lightly with nonstick spray.
- Melt butter and chocolate together over low heat until smooth.
- Whisk in sugar, then add eggs one at a time, mixing well.
- Add espresso powder, vanilla, and salt.
- Sift in flour and stir just until combined.
- Spread batter evenly in pan and bake 20–25 minutes.
- Cook raspberries until broken down, strain, and reduce liquid to ¼ cup.
- Cream butter, then mix in powdered sugar, raspberry reduction, lemon juice, and salt.
- Cut cooled brownies with a heart-shaped cutter.
- Pipe buttercream between two brownie hearts to assemble.
- Dust with powdered sugar and decorate as desired.
Notes
Do not overbake the brownies to maintain a fudgy texture. Allow brownies to cool completely before cutting for clean heart shapes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 heart brownie sandwich
- Calories: 340
- Sugar: 52g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: heart shaped brownies, valentines brownies, chocolate brownies, romantic dessert