Introduction

These heart-shaped brownies are a delightful treat perfect for sharing with loved ones. Rich, fudgy brownies are sandwiched with a fresh raspberry buttercream, creating a balance of chocolate and fruity sweetness. Ideal for special occasions or whenever you crave a charming dessert.

The image shows heart-shaped chocolate sandwiches with two dark brown cake layers dusted with white powdered sugar on top, and bright pink cream filling between the layers. The sandwiches vary in size, some are large and others are small. Around the cakes, there are red raspberries scattered on a white marbled textured surface. To the left, a small silver round sieve holds white powdered sugar, adding to the scene. The overall look is rich and sweet with a mix of dark brown, pink, red, and white colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (diced)
3 oz. unsweetened baking chocolate (chopped)
1 1/2 cups sugar
3 large eggs
1 tsp. instant espresso powder
1 1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
3/4 cup all-purpose flour
Powdered sugar (to sprinkle on the finished brownie hearts)
12 oz. raspberries (fresh or frozen)
1/2 cup unsalted butter (at room temperature)
1/2 tsp. freshly squeezed lemon juice
3 1/2 cups powdered sugar
Pinch of kosher salt

Instructions

Step 1: Preheat the oven to 325° F. Fold a long piece of heavy foil into a 13-inch wide strip and fit it inside a 9″ x 13″ metal baking pan, leaving foil overhang on the two long sides. Lightly spray the foil with nonstick spray and set the pan aside.
Step 2: In a large heavy saucepan over very low heat, stir the diced butter and chopped chocolate until fully melted. Remove from heat and whisk in the sugar. Add the eggs one at a time, whisking well after each addition. Stir in the espresso powder, vanilla extract, and kosher salt. Sift the flour over the mixture and stir gently until well combined. Pour the batter into the prepared pan.
Step 3: Bake the brownies for about 20 minutes, until they are slightly puffed and dry-looking on top and a tester inserted into the center comes out with some moist batter attached. Let the brownies cool completely in the pan on a wire rack.
Step 4: For the fresh raspberry buttercream, cook the raspberries in a medium saucepan over medium heat, stirring frequently until they break down into a loose sauce. Line a fine mesh strainer with double-layered cheesecloth and pour the raspberry sauce through to remove seeds. Twist the cheesecloth ends tightly and press with the back of a wooden spoon to extract all juice. Pour the juice back into the pot and simmer until reduced to 1/4 cup. Set aside to cool.
Step 5: Using a stand mixer with a paddle attachment, beat the room-temperature butter on medium-high speed for about 2 minutes until light and fluffy. Add 2 cups of powdered sugar, the cooled raspberry juice, lemon juice, and a pinch of salt. Mix until smooth, then add another 1 1/2 cups powdered sugar and mix until creamy. Transfer the buttercream to a pastry bag fitted with a medium-large round tip.
Step 6: Run a knife around the inside edge of the brownie pan. Using the foil overhang, gently lift the brownies out of the pan. Press a heart-shaped cookie cutter firmly into the cooled brownies. Use a thin metal spatula to lift the cutter and gently release the brownie heart. Repeat until you have cut out all the hearts. Save the scraps for snacking.
Step 7: Pipe a line of raspberry buttercream around the edge of one brownie heart, then fill the inside with frosting. Top with another brownie heart and gently press down to create a sandwich. Repeat for all brownie hearts.
Step 8: Lightly sprinkle powdered sugar over the finished brownie hearts. For best results, use a powdered sugar shaker and tap gently to create a delicate dusting.
Step 9: This recipe yields about six large brownie heart sandwiches plus several smaller ones, or about 20 smaller sandwiches using the heart-shaped cutters.

Tips & Variations

Use instant espresso powder to enhance the chocolate flavor without adding coffee taste.
For a tangier twist, substitute lemon juice with orange juice in the buttercream.
If fresh raspberries aren’t available, frozen raspberries work well—just thaw and drain excess liquid before cooking.
Try using different shaped cookie cutters to create festive treats for various occasions.
For a dairy-free version, replace butter with coconut oil in both brownie and buttercream recipes.

Storage

Store the brownie sandwiches in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. You can also freeze the brownie hearts (unfrosted) for up to 1 month; thaw completely before adding the buttercream and assembling.

How to Serve

The image shows several heart-shaped chocolate sandwich cookies with two dark brown cake layers on the top and bottom, and a smooth pink cream filling in the middle. The top chocolate layer is dusted with white powdered sugar, giving it a soft textured look. The cookies are placed on a white marbled surface, scattered with bright red raspberries around them, adding a fresh, colorful touch. The cookies vary in size, with some larger and some smaller, arranged casually in a close group. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies gluten-free?

Yes, substitute the all-purpose flour with an equal amount of gluten-free flour blend that includes xanthan gum for best results.

How do I prevent the buttercream from being too runny?

Ensure the butter is at room temperature but not melted. Also, reduce the amount of raspberry juice slightly if your photograph shows it thinning the buttercream. Adding powdered sugar gradually helps control the consistency.