Description
Decadent shaped brownies layered with a luscious fresh raspberry buttercream, perfect for a special occasion treat. These moist yet fudgy brownies are baked in a foil-lined pan, cut into heart shapes, and sandwiched with a vibrant raspberry-infused buttercream for a delightful combination of chocolate and fruity flavors.
Ingredients
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, room temperature
- 1/2 tsp freshly squeezed lemon juice
- 3 1/2 cups powdered sugar
- Pinch of kosher salt
Garnish
- Powdered sugar, for sprinkling on finished brownie hearts
Instructions
- Prepare the pan: Preheat your oven to 325°F. Fold a long piece of heavy foil into a 13-inch wide strip and fit it inside a 9×13-inch metal baking pan, leaving overhang on the long sides. Lightly spray the foil with nonstick spray and set aside.
- Make the brownie batter: Over very low heat in a large heavy saucepan, stir together diced butter and chopped unsweetened chocolate until melted and smooth. Remove from heat and whisk in sugar, then add eggs one at a time, whisking after each addition. Stir in instant espresso powder, vanilla extract, and kosher salt. Sift the flour over the mixture and fold gently to combine. Pour batter into the prepared pan.
- Bake cookies: Bake the brownies for about 20 minutes until slightly puffed and dry on the surface, with a tester inserted in the center coming out with moist batter attached. Let the brownies cool completely in the pan on a wire rack.
- Prepare the raspberry sauce: In a medium saucepan over medium heat, cook the raspberries, stirring often until they break down into a loose sauce. Line a fine mesh sieve with a double layer of cheesecloth and strain the raspberry sauce through, pressing to extract all the juice. Return the juice to the saucepan and simmer until reduced to about 1/4 cup, yielding a concentrated, deep red juice. Set aside to cool.
- Make the 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 in color and fluffy. Add 2 cups powdered sugar, the 1/4 cup cooled raspberry reduction, lemon juice, and a pinch of salt; mix until smooth. Add remaining 1 1/2 cups powdered sugar and beat until smooth and fluffy. Transfer buttercream to a pastry bag fitted with a medium-large round tip.
- Form brownie hearts: Run a knife around the edges of the brownie pan and use the foil overhang to gently lift out the brownies. Using heart-shaped cookie cutters about 3 inches wide and 1 1/2 inches tall, press firmly into the cooled brownie layer. Use a thin metal spatula to lift out each heart and gently push it out of the cutter. Continue cutting until all brownies are shaped; keep scraps for snacking.
- Assemble brownie sandwiches: Pipe a line of raspberry buttercream around the inside edge of one heart-shaped brownie, then fill the center with frosting. Top with another brownie heart and gently press to form a sandwich. Repeat with remaining brownies and frosting.
- Finish and serve: Lightly sprinkle powdered sugar over the brownie hearts using a powdered sugar shaker for a delicate dusting. Serve fresh and enjoy.
- Yield variations: Using these cookie cutters, you can make six large brownie heart sandwiches plus smaller ones, or about 20 smaller sandwiches.
Notes
- Ensure the room temperature butter for buttercream is soft for easier creaming.
- The instant espresso powder enhances the chocolate flavor but can be omitted if desired.
- Use a fine mesh sieve and cheesecloth to remove raspberry seeds for a smooth buttercream.
- Brownies should be about 1/2 inch thick for proper cutting and filling.
- Store brownie sandwiches in an airtight container in the refrigerator.
- Let brownies cool completely before cutting to maintain shape.
- Fresh or frozen raspberries work equally well for the buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American