Print

Heart-Shaped Brownie Hearts with Raspberry Buttercream Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

Delight in these charming Heart Shaped Brownies, featuring rich, fudgy chocolate brownies sandwiched with a vibrant fresh raspberry buttercream. Perfectly baked and cut into heart shapes, these romantic treats are topped with a sprinkle of powdered sugar for an elegant finish, making them ideal for celebrations or gift-giving.

Ingredients

Scale

Brownies

  • 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

Fresh Raspberry Buttercream

  • 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, divided
  • Pinch of kosher salt

Finishing

  • Powdered sugar, to sprinkle on finished brownie hearts

Instructions

  1. Prepare Baking Pan: Preheat your oven to 325°F. Fold a long strip of heavy-duty foil to 13 inches wide and fit it inside a 9″ x 13″ metal baking pan, allowing the foil to overhang on the longer sides. Lightly spray the foil with nonstick spray and set the pan aside.
  2. Make Brownie Batter: In a large heavy saucepan over very low heat, melt the butter and chopped unsweetened baking chocolate together, stirring until smooth. Remove from heat and whisk in the sugar. Incorporate the eggs one at a time, whisking after each addition. Stir in instant espresso powder, vanilla extract, and kosher salt. Finally, sift the flour over the mixture and gently stir until fully combined. Pour the batter into the prepared pan.
  3. Bake Brownies: Bake in the preheated oven for about 20 minutes, or until the brownies are slightly puffed and dry-looking on top, and a tester inserted in the center comes out with moist crumbs attached but not wet batter. Allow brownies to cool completely in the pan on a wire rack.
  4. Prepare Raspberry Juice: In a medium saucepan over medium heat, cook the raspberries, stirring frequently, until they break down into a very loose sauce. Line a fine mesh strainer with a double layer of cheesecloth, then strain the raspberry sauce to remove seeds by twisting and pressing with a wooden spoon to extract the juice. Return the strained juice to the saucepan and simmer until it reduces to about 1/4 cup, becoming concentrated and deep red. Set aside to cool.
  5. Make Raspberry Buttercream: Using a stand mixer fitted with a paddle attachment, cream the room temperature butter on medium-high speed for about 2 minutes until lightened and fluffy. Add 2 cups of powdered sugar, the 1/4 cup cooled raspberry juice, lemon juice, and a pinch of salt. Mix until smooth. Add the remaining 1 1/2 cups powdered sugar and mix again until fully blended and smooth. Transfer the buttercream to a pastry bag fitted with a medium-large round tip.
  6. Cut Brownie Hearts: Run a knife around the inside edge of the pan to loosen the brownies. Use the foil edges to lift the entire brownie slab out of the pan. Using a heart-shaped cookie cutter that is taller than 1/2″, firmly press shapes into the cooled brownies. Use a thin metal spatula to lift each cut brownie heart out of the foil, then gently push the brownie out of the cutter. Repeat until all brownies are shaped. Save scraps for snacking.
  7. Assemble Brownie Heart Sandwiches: Pipe a line of raspberry buttercream around the inside edge of one brownie heart shape. Fill the inside with more buttercream, then top with a second brownie heart, pressing gently to create a sandwich. Repeat to assemble all brownie hearts.
  8. Finish and Serve: Sprinkle the completed brownie hearts generously with powdered sugar by gently tapping a powdered sugar shaker over them. Store and serve as desired.
  9. Yield and Sizes: Using the described cookie cutters (3″ wide and 1 1/2″ tall), you can make six large brownie heart sandwiches plus several smaller ones, or about 20 smaller brownie heart sandwiches total.

Notes

  • Ensure the cookie cutter is taller than the brownie thickness (about 1/2″) for clean cuts.
  • Allow brownies to cool completely before cutting to avoid crumbling.
  • Saving brownie scraps makes for delicious little treats or can be used in other desserts.
  • Use a medium-large round piping tip for easier buttercream application.
  • Fresh or frozen raspberries can be used for the buttercream, but if using frozen, thaw before cooking.
  • Store assembled brownie hearts in an airtight container at room temperature for up to 2 days or refrigerate if keeping longer.

Keywords: heart shaped brownies, raspberry buttercream brownies, chocolate brownies, dessert sandwiches, Valentine's Day treats

Find it online: https://thedishspot.com/heart-shaped-brownie-hearts-with-raspberry-buttercream-recipe/