Heart Brownie Sandwiches with Raspberry Buttercream
Prep Time: 20 mins | Cook Time: 20 mins | Course: Dessert | Serves: 12
Dark chocolate brownies are fudgy with a hit of espresso powder and stuffed with a tart raspberry buttercream. Inspired by Brenda Score @ A Farm Girl’s Dabbles https://www.afarmgirlsdabbles.com/fudgy-brownie-hearts-with-fresh-raspberry-buttercream/
½ cup butter
3 oz unsweetened chocolate
1 ½ cups sugar
3 eggs
1 tsp espresso powder
2 tsp vanilla
¼ tsp salt
¾ cup flour
Powdered sugar, a sprinkle
Raspberry Buttercream:
12 oz frozen raspberries
½ cup butter, softened
1 tsp lemon juice
Salt, a pinch
3 ½ cups powdered sugar
Raspberry Jam:
Raspberries, leftover from buttercream
½ -¾ cup sugar, depending on desired sweetness
Preheat the oven to 325*. Line a 9.13 baking pan with parchment and a bit of spray oil if desired. In a 8-cup pyrex measurer or another large microwave-safe bowl, melt butter and chocolate together for 1-½ minutes. Stir and add in the sugar. Stir while adding in the eggs until completely incorporated (so they don’t cook). Mix in the espresso powder, vanilla, and salt. Sift the flour over the top and mix until just incorporated. Pour into the prepared baking dish and bake for 20 minutes. Meanwhile, make the buttercream.
Microwave the frozen raspberries for 3 minutes in a glass mixing bowl, to get them nice and juicy. In a mixer, beat the butter, lemon juice, powdered sugar, and salt until fluffy. Transfer the berries to a strainer and lightly press to release ¼ cup of juice. Slowly mix into the buttercream.
To make the jam, return the pressed raspberries into the glass mixing bowl with the sugar. Microwave for 3 minutes, then remove from the microwave and stir. Allow to come to room temperature. Store in a lidded glass container in the fridge.
Remove the brownies from the oven and allow to cool completely. Remove the parchment from the pan and set onto the counter. Cut into heart shapes with cookie cutters (different sizes are nice). Spread with the buttercream and top with another heart. Or, pipe a bit of buttercream around the edges of a heart, fill with jam and top with another brownie heart to make a raspberry jam sandwich.
