Chef Letwin
For this recipe, youll need double chocolate brownie mix and vanilla frosting mix.
This recipe is top 14 allergen-free, gluten-free and vegan. Our brownie mix requires just oil and water to bake.
The first step to making these is to gather all your ingredients and supplies.
Raspberry Filled Heart-Shaped Brownies
Makes 6-8 brownie sandwiches depending on the size of cookie cutter used.
Tools Needed:
- 9 x 13 Baking Pan
- Parchment Paper
- Mixing Bowl(s)
- Liquid Measuring Cup
- Measuring Spoon
- Spatula
- Saucepan & Stovetop
- Fine Mesh Sieve Strainer
- Hand or Stand Mixer
- Heart-Shaped Cookie Cutter
- Piping Bag
Brownie Mix Ingredients Needed:
- Kates Safe & Sweet Double Chocolate Brownie Mix
- 1/3 cup of your Safe Oil
- 2/3 cup of Water
Raspberry Frosting Ingredients Needed:
- Kates Safe & Sweet Vanilla Frosting Mix
- 3/4 Cup Butter/Shortening of your choice
- 12 oz. Raspberries, fresh or frozen
- 1/2 tsp. Freshly Squeezed Lemon Juice
- Powdered Sugar for top (optional)
(above amounts are what is need to make a full batch. If you are making a half batch adjust ingredient measurements as needed per packaging.)
The first step to this is making the brownies.
Brownie Mix Instructions:
- Preheat oven to 350°F.
- Line 9 x 13 baking pan with parchment paper and lightly spray bottom and sides with non-stick cooking spray. Set pan aside.
- In a medium bowl, blend the brownie mix, water, and oil together until smooth. Scrape the sides of the bowl as needed.
- Spread brownie batter evenly into prepared pan. Note: batter will be thick.
- Bake for 16-20 minutes.
- Remove from oven when a toothpick inserted 2 inches from edge comes out clean and allow to cool completely in pan on rack.
The next step is to prepare the raspberry frosting.
Raspberry Frosting Instructions:
- In a medium saucepan over medium heat cook raspberries, stirring often until they are broken down into a very loose sauce.
- Pour sauce through the strainer pressing down with the backside of a spoon to extract the juice. Pour the juice back into the pot and simmer until it reduces to 1/4 cup. Set aside to cool.
- Prepare frosting according to directions substituting the milk with raspberry juice and adding the lemon juice. Fill a pastry bag with the frosting and cut a small hole into the bottom of the bag and set it aside.
Prepare the Hearts and Fill With Frosting:
- Press heart-shaped cookie cutter(s) firmly into the cooled brownies. Use a thin spatula to lift the brownies from the tray. Repeat for the rest of the tray. (Save the scraps for mini hearts or as little nibbles!)
- Pipe a line of frosting around the edges of one brownie heart. Then fill in the inside of the line with frosting, too. Top with another brownie heart, gently pressing down to make a sandwich. Repeat until all your brownie hearts are completed. You may add sprinkles inside if youd like to as well.
- Dust the hearts with powdered sugar if youd like!
