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Heart Shaped Brownies

Indulge in these delightful Heart Shaped Brownies with fudgy chocolate and a luscious raspberry buttercream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Bakery
Calories: 300
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1/2 cup unsalted butter (diced) For melting with chocolate
  • 3 oz. unsweetened baking chocolate (chopped) Use high-quality chocolate for better flavor
  • 1 1/2 cups sugar
  • 3 large eggs At room temperature
  • 1 tsp. instant espresso powder Can be omitted for a simpler chocolate flavor
  • 1 1/2 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 3/4 cup all-purpose flour
  • Powdered sugar For dusting finished brownies
Raspberry Buttercream Ingredients
  • 12 oz. raspberries (fresh or frozen) For making the buttercream
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 tsp. freshly squeezed lemon juice
  • 3 1/2 cups powdered sugar Adjust for desired consistency
  • Pinch kosher salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Prepare a 9" x 13" metal baking pan by lining it with heavy foil and spraying it with nonstick spray.
Brownie Mixing
  1. In a saucepan over very low heat, melt the diced butter and chopped chocolate together until fully combined.
  2. Remove from heat and whisk in the sugar. Add the eggs one at a time, whisking thoroughly after each addition.
  3. Add espresso powder, vanilla extract, and kosher salt, then sift in the flour and stir until blended.
Baking
  1. Pour the brownie batter into the prepared pan and bake for about 20 minutes.
  2. Allow brownies to cool completely in pan on a wire rack.
Raspberry Buttercream
  1. In a saucepan, cook raspberries over medium heat, stirring until they break down into a loose sauce.
  2. Strain the sauce through a fine mesh strainer to remove seeds.
  3. Simmer the strained juice in the pot until it reduces to 1/4 cup, then let cool.
  4. Cream the room temperature butter in a stand mixer until light and fluffy. Gradually add 2 cups powdered sugar, cooled raspberry juice, lemon juice, and salt; mix until smooth.
  5. Add remaining powdered sugar to achieve desired consistency.
Assembly
  1. Cut the cooled brownies into heart shapes using a cookie cutter.
  2. Pipe raspberry buttercream between two brownie hearts to create a sandwich.
  3. Finish by sprinkling with powdered sugar.

Notes

Use high-quality chocolate for best flavor. Ensure eggs are at room temperature for smoother batter. Store in an airtight container at room temperature for up to three days.