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Homemade Heart Shaped Brownies Recipe

Ultra-fudgy heart shaped brownies layered with vibrant raspberry buttercream, perfect for Valentine’s Day, anniversaries, or any romantic occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 10 heart shaped brownies
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 325°F and line a 9×13-inch pan with foil, spraying lightly with nonstick spray.
  2. Melt butter and chocolate together over low heat until smooth.
  3. Whisk in sugar, then add eggs one at a time, mixing well.
  4. Add espresso powder, vanilla, and salt.
  5. Sift in flour and stir just until combined.
  6. Spread batter evenly in pan and bake 20–25 minutes.
  7. Cook raspberries until broken down, strain, and reduce liquid to ¼ cup.
  8. Cream butter, then mix in powdered sugar, raspberry reduction, lemon juice, and salt.
  9. Cut cooled brownies with a heart-shaped cutter.
  10. Pipe buttercream between two brownie hearts to assemble.
  11. 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.