Flourless Brownie Hearts with Raspberry cream are a delicious dessert to enjoy for Valentine’s day (or any holiday). Made with fresh ingredients these brownies are easy to make and delectably delicious.
Our family loves a delicious brownie, I mean who doesn’t? Kick brownies up a notch with these brownie hearts with raspberry buttercream filling. Top them with powdered sugar or shaved coconut and you have the perfect Valentine’s Day (or any holiday) dessert.
Chocolate and raspberry is a staple when it comes to Valentine’s Day and these heart brownies make a brownie sandwich filled with fresh raspberry cream frosting.
The filling is the perfect addition to these brownie and is filled with fresh raspberry cream flavor. There are no artificial colors added, just the natural beautiful colors of the raspberries. Sweet and tart, it’s the perfect brownie filling.
How to Make Brownie Hearts
There are a few ways to make heart shaped brownies. For this recipe I used a cookie cutter, but you can also use a heart shapes pan. If you want to make a larger size brownie you could use a larger sized pan and if you wanted to do individual sizes you could use cupcake sized pants. Here are some of my heart shape pan picks:
If you use a different sized pan make sure to adjust your cooking time.
How to Make Flourless Fudgy Brownies
Flourless brownies are made with just a few simple ingredients like butter, eggs, sugar, cocoa powder, chocolate, and vanilla. Here’s how you’ll make flourless fudgy brownies:
First, preheat the oven to 350 F. Prepare a square baking tin measuring 8 inches. Cover with baking paper.
In a large bowl, add the melted butter and sugar (brown sugar and white sugar) and whisk together. Then add the vanilla extract. Set aside.
Melt the chocolate in a water bath or the microwave. If you have selected a microwave, turn the knob for 2 minutes, stirring every 30 minutes. I prefer to melt the chocolate in a water bath. Put a pot of water on the stove (half full of water) and place the bowl of chocolate on top. Wait for the water to boil, stir in the chocolate in the meantime and wait until the chocolate is melted.
In a separate bowl add the eggs and whisk with a kitchen mixer. Alternatively, using a fork or kitchen steel wire would suffice. Whisk till the eggs have bubbles, eggs need to be airy and light.
The next step is to add the eggs to the butter and sugar mixture. Stir well. Sift the cacao powder and add to the eggs and butter mixture mix them until combine. Add the melted chocolate and pinch of salt then stir very well.
Pour the brownie batter into the prepared tin and place in the oven.
Bake the brownie for 30-40 minutes or until they no longer wobble in the middle. Remove to the wire rack to cool completely.
When the brownie is baked, set it aside to cool. Take a heart shape cookie cutter and cut out hearts. Tip is to cover the heart shaped cutter with a towel so that your hands are not injured.
How to Make Fresh Raspberry Buttercream
In a medium-size saucepan cook the raspberries. Reduce the heat and cook until the raspberries are crushed into very small pieces (you should get a very loose sauce). Allow the raspberry sauce to cool. Prepare cheesecloth or strainer (may use a tea strainer). Pour the already cooled sauce into the cheesecloth and squeeze the raspberries well to remove the seeds. Use only the raspberry juice. Then pour the raspberries sauce into the saucepan again. Add 1 cup of sugar and cook a few minutes until the sugar has melted. You should get a dark red and thick mixture.
The next step for the cream is to mix the butter with sugar. Add the butter into the mixer. On a medium-high speed about 2-3 minutes, until the butter is light and a bit fluffy. Add the sugar and mix again for 1-2 minutes. Then add the cooled raspberry sauce, lemon juice. Mix until smooth. Set aside.
To pour the raspberry cream evenly over the chocolate hearts, use a pastry bag. If you don’t have one, you can improvise using a simple sandwich bag. Cut one corner of the bag just a little. Put the cream inside and use it as the original pastry bag. Top with another brownie heart.
Dust the brownie hearts with coconut shavings or powdered sugar to finish. Enjoy!
Brownie Hearts with Raspberry Cream
Brownie Hearts with Raspberry Cream combine fresh ingredients to make a decadent chocolatey and raspberry treat.
Ingredients
- 4 large eggs
- 1/3 cup butter, melted
- 1 cup white sugar
- ½ cup brown sugar
- 1tsp vanilla extract
- 1 cup cocoa powder
- 1/2 cup chocolate 50% or 70% cacao (of your choice)
- Pinch of sea salt
- For the raspberry buttercream:
- 1 cup raspberries, fresh or frozen
- ½ cup butter, at room temperature
- ½ tsp lemon juice
- 2 ½ cup powdered sugar
Instructions
First, preheat the oven to 350 F. Prepare a square baking tin measuring 8 inches. Cover with baking paper.
In a large bowl, add the melted butter and sugar (brown sugar and white sugar) and whisk together. Then add the vanilla extract. Set aside.
Melt the chocolate in a water bath or the microwave. If you have selected a microwave, turn the knob for 2 minutes, stirring every 30 minutes. I prefer to melt the chocolate in a water bath. Put a pot of water on the stove (half full of water) and place the bowl of chocolate on top. Wait for the water to boil, stir in the chocolate in the meantime and wait until the chocolate is melted.
In a separate bowl add the eggs and whisk with a kitchen mixer. Alternatively, using a fork or kitchen steel wire would suffice. Whisk till the eggs have bubbles, eggs need to be airy and light.
The next step is to add the eggs to the butter and sugar mixture. Stir well. Sift the cocoa powder and add to the eggs and butter mixture mix them until combine. Add the melted chocolate and pinch of salt then stir very well.
Pour the brownie batter into the prepared tin and place in the oven.
Bake the brownie for 30-40 minutes or until they no longer wobble in the middle. Remove to the wire rack to cool completely.
Instructions for raspberry buttercream:
In a medium-size saucepan cook the raspberries. Reduce the heat and cook until the raspberries are crushed into very small pieces (you should get a very loose sauce). Allow the raspberry sauce to cool. Prepare cheesecloth or strainer (may use a tea strainer). Pour the already cooled sauce into the cheesecloth and squeeze the raspberries well to remove the seeds. Use only the raspberry juice. Then pour the raspberries sauce into the saucepan again. Add 1 cup of sugar and cook a few minutes until the sugar has melted. You should get a dark red and thick mixture.
The next step for the cream is to mix the butter with sugar. Add the butter into the mixer. On a medium-high speed about 2-3 minutes, until the butter is light and a bit fluffy. Add the sugar and mix again for 1-2 minutes. Then add the cooled raspberry sauce, lemon juice. Mix until smooth. Set aside.
When the brownie is baked, set it aside to cool. Take a heart shape cookie cutter and cut out hearts. A tip is to cover the heart-shaped cutter with a towel so that your hands are not injured.
To pour the raspberry cream evenly over the chocolate hearts, use a pastry bag. If you don't have one, you can improvise using a simple sandwich bag. Cut one corner of the bag just a little. Put the cream inside and use it as the original pastry bag. Top with another brownie heart.
Dust the brownie hearts with coconut shavings or powdered sugar to finish. Enjoy!