Heart Shaped Brownies
Yield: 12 servings
This heart shaped brownies recipe sandwiched with tangy raspberry-lemon buttercream is a super cute, chocolatey Valentine's Day treat.
Ingredients
For the brownies:
- ½ cup unsalted butter, diced
- 3 ounces unsweetened baking chocolate, chopped
- 1½ cups sugar
- 3 large eggs
- 1 teaspoon instant espresso powder
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon Morton kosher salt
- ¾ cup all-purpose flour
- powdered sugar, to sprinkle on the finished brownie hearts
For the fresh raspberry buttercream:
- 12 ounces raspberries, fresh or frozen
- ½ cup unsalted butter, at room temperature
- ½ teaspoon freshly squeezed lemon juice
- 3½ cups powdered sugar
- pinch salt
Instructions
- for the brownies: Preheat oven to 325° F. Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9" x 13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil lightly with nonstick spray. Set pan aside.
- In a large heavy saucepan over very low heat, stir butter and chocolate until everything is melted. Remove from heat and whisk in the sugar, and then the eggs, one at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan.
- Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.
- for the fresh raspberry buttercream: In a medium saucepan over medium heat, cook the raspberries, stirring frequently, until the raspberries are broken down into a very loose sauce. Line a fine mesh strainer with a double layer of cheesecloth, and then pour the raspberry sauce through to remove the seeds. To get all the raspberry juice possible, twist up the ends of the cheesecloth very tightly and press on the raspberry sauce with the back side of a large wooden spoon to extract the juice. Then pour the raspberry juice back in the pot. Simmer until the juice reduces to 1/4 cup. The juice will be very concentrated, deep red in color. Set aside to cool.
- With a stand mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until butter is lightened in color and a bit fluffy. Add 2 cups of powdered sugar, the 1/4 cup of cooled raspberry sauce, lemon juice, and salt. Mix until smooth. Add another 1-1/2 cups of powdered sugar and mix until smooth. Fit a pastry bag with a medium-large round tip and fill with fresh raspberry buttercream.
- to create the brownie hearts: Run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The brownies should be about 1/2" thick, so ensure that your cookie cutter is taller than 1/2". Press heart-shaped cookie cutters (the cookie cutters used in my photos measure 3" wide and 1-1/2" wide) firmly into the cooled brownie. Use a thin metal spatula to lift the cookie cutter filled with brownie from the foil. Gently press the brownie out of the cookie cutter. Repeat the cutting process until your brownie looks like a big piece of Swiss cheese. (Don't throw away the scraps, they're awesome little nibbles!)
- With the pastry bag filled with fresh raspberry buttercream, pipe a line of frosting around the inside edge of one of the brownie hearts. Then fill in the inside of the line with frosting, too. Top with another brownie heart, gently pressing down to make a sandwich. Repeat until all your brownie hearts are completed.
- To finish, sprinkle the brownie hearts with powdered sugar.
With the heart-shaped cookie cutters I use, I can make six large brownie heart sandwiches, plus several smaller ones. Or I can make about 20 of the smaller brownie heart sandwiches.
Notes
When serving, keep the brownies away from direct heat and sunlight to prevent the buttercream from melting.
To store:
- Counter: Place them in an airtight container or cake dome for up to 3 days.
- Fridge: Store for up to 5 days in an airtight container. Let them sit on the counter for 5-10 minutes to come to room temperature.
- Freezer: Place the assembled brownies on a baking sheet and freeze for 1 hour or until firm. Individually wrap them with plastic wrap. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes.
Nutrition Information:
Serving: 1 Calories: 463kcal Carbohydrates: 75g Protein: 3g Fat: 18g Saturated Fat: 10g Polyunsaturated Fat: 7g Cholesterol: 90mg Sodium: 95mg Fiber: 2g Sugar: 64g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.