What You'll Need
for the brownies:
1 cup butter
2 cup sugar
2 tsp vanilla
2/3 cup unsweetened cocoa powder
1 cup flour
1/2 tsp salt
1/2 tsp baking powder
powdered sugar, to sprinkle on the finished brownie hearts
for the fresh raspberry buttercream:
1/2 c. unsalted butter, at room temperature
12 oz. raspberries, fresh or frozen
1/2 tsp. freshly squeezed lemon juice
3-1/2 c. powdered sugar
pinch of kosher salt
1 to 2 T. milk, if needed to thin out the frosting
Mix It Up
for the brownies:
- Preheat oven to 350° (I do 325°).
- Put parchment paper down in a 13x9 pan.
- In a large saucepan (non-stick works best), melt butter. Remove from heat and stir in sugar eggs and vanilla.
- Beat in cocoa, flour and baking powder.
- Spread into pan.
- Bake for 25 to 30 minutes until slightly puffed and dry-looking.
- Let cool completely in pan on rack.
- Cook the raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce.
- Pour the sauce through a fine mesh strainer to remove the seeds, and then pour the raspberry sauce back in the pot.
- Simmer until the sauce reduces to a 1/4 cup. It will be a very rich red and concentrated sauce. Set aside to cool.
- With a mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until 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.
- If you want the frosting less stiff, add some milk, 1 tablespoon at a time.
- Fit a pastry bag with a medium-large round tip and fill with fresh raspberry buttercream. OR you can put it in a zip-lock and cut off a bottom corner. OR try spreading on brownies with warm knife.
- You can also buy frosting if you wish but this recipe sounds divine!
- Run a knife around the inside edge of the brownie pan. Gently lift the brownies from the pan.
- Press heart-shaped cookie cutters firmly into the cooled brownie. You can use multiple sizes for a fun assortment. Arrow shapes would be fun too.
- 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.
- Eat scrapes along the way.
- 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. OR spread frosting on top of one brownie.
- Top with another brownie heart, very gently pressing down to make a sandwich. Repeat until all your brownie hearts are completed.
- To finish off, sprinkle the brownie hearts with powdered sugar.