Oh, my darling Valentine
Fudgy, on a whole new level. Your Valentine will go nuts for the butter-cream.
Ingredients
For the Brownies
For the fresh raspberry butter-cream
Instructions
For the brownies
  1. Preheat oven to 325°. Grease a pan with butter or spray and set aside.
  2. Stir the butter and chocolate in a double boiler on low heat until chocolate is melted.
  3. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time.
  4. Stir quickly the espresso powder, vanilla, and salt.
  5. Sift the flour into the chocolate mixture and blend well.
  6. Pour batter to prepared pan.
  7. Bake brownies until a stick inserted into center comes out with some moist batter attached.
  8. Let cool completely in pan and on rack.
For the fresh raspberry butter-cream
  1. Cook the raspberries over medium heat, stirring frequently until they’re broken down into a sauce.
  2. Strain the sauce to remove the seeds and pour back into pot.
  3. Simmer until the sauce reduces to a 1/4 cup.
  4. Set aside to cool.
  5. With a mixer, cream the butter on medium high speed for about 2 minutes, until fluffy.
  6. Add 2 cups of powdered sugar, the cooled raspberry sauce, lemon juice, and salt. Mix until smooth.
  7. Add another 1-1/2 cups of powdered sugar and mix until smooth.
  8. Fill it into a pastry bag with suitable round tip and place in the fridge while you work.
  9. Gently remove brownies from pan and place on work surface.
  10. Cut out heart shapes with the cutter.
  11. Once done, take the pastry bag out of the fridge. It may need some time before the piping.
  12. After a good two minutes, pipe cream and sandwich between two hearts.
  13. 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.