Prepare to fall head over heels for the most decadent, romantic dessert that will make your taste buds dance with joy! These Fudgy Brownie Hearts topped with fresh raspberry buttercream are not just a dessert—they're a love letter written in chocolate and berries. Whether you're looking to impress your valentine, celebrate a special occasion, or simply treat yourself to a moment of pure bliss, these heart-shaped brownies are guaranteed to melt hearts faster than they melt in your mouth.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup fresh raspberries
- 1/2 cup unsalted butter (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal of the brownies.
- In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and stir in 2 cups of granulated sugar until well combined.
- Add 4 large eggs to the butter and sugar mixture, one at a time, stirring well after each addition. Then mix in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, sift together 1 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the batter should be thick and fudgy.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.
- While the brownies are cooling, prepare the fresh raspberry buttercream. In a mixing bowl, beat 1/2 cup of unsalted butter until creamy and smooth.
- Gradually add 2 cups of powdered sugar to the butter, mixing on low speed until well combined. Increase the speed and beat until fluffy.
- In a blender or food processor, puree 1 cup of fresh raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds, if desired.
- Mix the raspberry puree into the buttercream, along with 1 teaspoon of vanilla extract. Adjust the consistency by adding more powdered sugar if needed, until it is spreadable.
- Once the brownies are completely cool, use a heart-shaped cookie cutter to cut them into heart shapes. Place the brownie hearts on a serving platter.
- Generously pipe or spread the fresh raspberry buttercream on top of each brownie heart. Optionally, garnish with additional fresh raspberries for a beautiful presentation.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Enjoy your Fudgy Brownie Hearts with Fresh Raspberry Buttercream!
Tips
- Use room temperature eggs for a smoother batter and more even baking.
- Don't overmix the brownie batter—this can lead to tough, dense brownies instead of fudgy ones.
- For clean heart-shaped cuts, let the brownies cool completely and use a sharp, clean cookie cutter.
- Strain the raspberry puree to remove seeds for a silky-smooth buttercream.
- If the buttercream is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
- For an extra touch, dust the brownie hearts with cocoa powder or sprinkle with fresh raspberry pieces before serving.
- Refrigerate the brownies if you're not serving immediately to keep the buttercream firm.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 58g
Protein: 6g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 135mg
