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Chocolate Raspberry Brownie Hearts

Chocolate Raspberry Brownie Hearts

  • Yield: 10-12 servings, depending on how big you cut the brownies 1x



For the Brownies:

  • 1 stick of unsalted butter
  • 4 oz unsweetened chocolate
  • ½ cup raspberry jam (I like seedless)
  • ½ teaspoon espresso powder
  • 1½ cups sugar
  • ½ teaspoon fine salt
  • 3 eggs
  • 2 teaspoons vanilla bean paste (or extract)
  • 1 cup semisweet chocolate chips
  • ¾ cup all-purpose flour

For the Buttercream:

  • 1 stick of unsalted butter, softened
  • 3 oz fresh raspberries (defrosted frozen will also work)
  • 3 cups powdered sugar
  • Pinch of fine salt

For Serving:

  • Powdered sugar or sprinkles
  • Fresh raspberries


For the Brownies:

  1. Preheat an oven to 325°F. Grease quarter sheet pan and line with a piece of parchment paper that overhangs the edges of the pan (makes for really easy removal later).
  2. In a heat-safe bowl, mix together the butter and the chocolate. Microwave in 30-second increments, stirring after each time, or until the butter and chocolate are melted. Stir well to combine and then mix in the raspberry jam and espresso powder while the mixture is still warm.
  3. Whisk in the sugar, salt, eggs, and vanilla until smooth.
  4. Place the chocolate chips in a fine mesh strainer and set the strainer over the bowl with the batter.
  5. Add the flour to the strainer and gently shake the strainer so that the flour falls through into the batter while simultaneously coating the chocolate chips.
  6. Stir in the flour until it is just incorporated, resisting the urge to overmix the batter. Last, fold in the flour-coated chocolate chips.
  7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the batter is set in the middle and the edges are crisp. Allow to cool completely before glazing.

For the Buttercream:

  1. While the brownies are baking, make the buttercream by pureeing the raspberries in a blender or food processor. Pass the puree through a fine mesh strainer to remove the seeds.
  2. With an electric or stand mixer, cream together the butter and half of the powdered sugar until smooth and fluffy. Add the raspberry puree and the remaining sugar and beat until the frosting is very thick and fluffy. Taste and add a tiny pinch of fine salt, if needed.

To Serve:

  1. Frost the completely cooled brownies with the buttercream. Place the pan of brownies in the fridge for about 30 minutes so that the buttercream can firm up a bit.
  2. Remove the brownies from the pan using the overhanging parchment paper. Slice the chilled brownies and garnish with a dusting of powdered sugar, sprinkles, or fresh raspberries. If desired, cut the brownies into shapes using cookie cutters of your choice.


  1. I actually cut my cooled brownies into hearts using cookie cutters BEFORE piping on the buttercream. This was for picture purposes. If I were just serving these for non-blog reasons, I would probably frost the brownies before cutting them. Totally your call!