What’s better than a heart-shaped brownie? A homemade heart-shaped brownie sandwich filled with a luscious raspberry buttercream frosting! These decadent brownies satisfy with rich chocolate flavor, fabulous fudgy texture and a hint of espresso. Made with fresh raspberries, the buttercream frosting gets your attention with its red hue and brightens your palate with a sweet-tart raspberry deliciousness. Chocolate and raspberries are a match made in heaven. Sandwiched together in a brownie heart sandwich, they are over-the-top divine. In a pinch, you could certainly use a boxed brownie mix, but this fudgy brownie recipe is easy to put together and tastes beyond better than brownies out of a box. Best yet, we’re betting you already have all of the ingredients in your pantry. MORE: This keto custard dessert recipe tastes just like chocolate cheesecake Though the raspberry buttercream frosting requires the extra step of cooking down the raspberries to make the sauce, the result is well worth the effort. You’ll get an impressive rose-colored frosting with a distinct raspberry flavor like no other buttercream frosting you’ve ever tasted. Set a plate of these scrumptious brownie sandwiches on the table for Mother’s Day, as the finish to a Valentine’s Day dessert for two, or as a special treat for your family. But don’t stop there! You can also serve these brownie heart sandwiches as festive table treats for weddings, baby showers, anniversary celebrations and birthday parties.
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Add chocolate and butter to a bowl
Pour sugar into chocolate mixture
Add eggs to mix
Add espresso powder
For smooth brownies, sift flour into mixture
Transfer brownie batter to pan
Strain raspberry pulp
Combine butter and powdered sugar in a mixing bowl
Add powdered sugar to buttercream
Put raspberry buttercream into a pastry bag
MORE: Texas sheet cake, or The Pioneer Woman’s Best Chocolate Sheet Cake. Ever.
Use a heart-shaped cookie cutter to cut-out brownies
A simple and elegant dessert for any celebration
1/2 cup unsalted butter, diced3 ounces unsweetened chocolate, chopped1-1/2 cups sugar3 large eggs1 teaspoon instant espresso powder1-1/2 teaspoons vanilla extract1/4 teaspoon salt3/4 cup flourNonstick vegetable oil spray1/2 cup powdered sugar, for decorating
For raspberry buttercream:
1/2 cup unsalted butter, at room temperature12 ounces raspberries, fresh or frozen1/2 teaspoon freshly squeezed lemon juice3-1/2 cups powdered sugarPinch of kosher salt1 to 2 tablespoons milk, if needed to thin out the frosting
For raspberry buttercream: Raspberry buttercream frosting can be made up to four days before serving. Refrigerate frosting in an airtight container. Allow frosting to come to room temperature, and then use an electric mixer to beat until it reaches spreadable consistency. Add bit of milk if frosting is too stiff.
