Cakes
Fudgy Brownie Hearts Recipe
Servings |
MetricUS Imperial
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Ingredients
For the Brownies
- nonstick vegetable oil spray
- 1/2 c. unsalted butter diced
- 3 oz. unsweetened chocolate chopped
- 1-1/2 c. sugar
- 3 Large Eggs
- 1 tsp. instant espresso powder
- 1-1/2 tsp. vanilla
- 1/4 tsp. salt
- 3/4 c. flour
- powdered sugar to sprinkle on the finished brownie hearts
For the fresh raspberry butter-cream
- 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
Ingredients
For the Brownies
For the fresh raspberry butter-cream
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Instructions
For the brownies
- Preheat oven to 325°. Grease a pan with butter or spray and set aside.
- Stir the butter and chocolate in a double boiler on low heat until chocolate is melted.
- Remove from heat and whisk in the sugar, and then the eggs, 1 at a time.
- Stir quickly the espresso powder, vanilla, and salt.
- Sift the flour into the chocolate mixture and blend well.
- Pour batter to prepared pan.
- Bake brownies until a stick inserted into center comes out with some moist batter attached.
- Let cool completely in pan and on rack.
For the fresh raspberry butter-cream
- Cook the raspberries over medium heat, stirring frequently until they're broken down into a sauce.
- Strain the sauce to remove the seeds and pour back into pot.
- Simmer until the sauce reduces to a 1/4 cup.
- Set aside to cool.
- With a mixer, cream the butter on medium high speed for about 2 minutes, until fluffy.
- Add 2 cups of powdered sugar, the cooled raspberry sauce, lemon juice, and salt. Mix until smooth.
- Add another 1-1/2 cups of powdered sugar and mix until smooth.
- Fill it into a pastry bag with suitable round tip and place in the fridge while you work.
- Gently remove brownies from pan and place on work surface.
- Cut out heart shapes with the cutter.
- Once done, take the pastry bag out of the fridge. It may need some time before the piping.
- After a good two minutes, pipe cream and sandwich between two hearts.
- Sprinkle sieved powdered sugar on the top and serve.
Recipe Notes
If you want the frosting less stiff, add some milk, 1 tablespoon at a time.