CHOCOLATE

on

 Hello ladies and gents this is the Viking telling you that today we are talking about

HEART SHAPED BROWNIES WITH FRESH RASPBERRY BUTTERCREAM

Heart Shaped Brownies with Fresh Raspberry Buttercream | a farmgirl's dabbles

  • yield: 12 SERVINGS 
  • prep time: 45 MINUTES 
  • cook time: 45 MINUTES 
  • total time: 1 HOUR 30 MINUTES

Fudgy, decadent brownies sandwich a creamy homemade buttercream flavored with real raspberries, the perfect Valentine (or any time!) brownies!


INGREDIENTS

FOR THE BROWNIES:

  •  1/2 c. unsalted butter, diced
  •  3 oz. unsweetened baking chocolate, chopped
  •  1-1/2 c. sugar
  •  3 large eggs
  •  1 tsp. instant espresso powder
  •  1-1/2 tsp. pure vanilla extract
  •  1/4 tsp. kosher salt
  •  3/4 c. all-purpose flour
  •  powdered sugar, to sprinkle on the finished brownie hearts

FOR THE FRESH RASPBERRY BUTTERCREAM:

  •  12 oz. raspberries, fresh or frozen
  •  1/2 c. unsalted butter, at room temperature
  •  1/2 tsp. freshly squeezed lemon juice
  •  3-1/2 c. powdered sugar
  •  pinch of kosher salt


INSTRUCTIONS

  1. for the brownies: Preheat oven to 325° F. Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9" x 13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil lightly with nonstick spray. Set pan aside.
  2. In a large heavy saucepan over very low heat, stir butter and chocolate until everything is melted. Remove from heat and whisk in the sugar, and then the eggs, one at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan.
  3. Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.
This is for my Caribbean Princess and as always have a chilled day from the Viking

Comments

Post a Comment