Delicious and adorable heart-shaped brownies filled with a creamy raspberry frosting make a perfect Valentine’s Day dessert.
For this recipe you’ll need our 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 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:
- Kate’s Safe & Sweet Double Chocolate Brownie Mix
- 1/3 cup of your Safe Oil
- 2/3 cup of Water
Raspberry Frosting Ingredients Needed:
- Kate’s 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 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 back side 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 aside.
Prepare the Hearts and Fill With Frosting:
- Press heart-shaped cookie cutter(s) firmly into the cooled brownies. Use a thin spatula to life 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 you’d like to as well.
- Dust the hearts with powdered sugar if you’d like!
Use other cookie cutters to make fun shapes for other holidays or party themes!
You can also use our chocolate or vanilla cake mix to make these as cakes.
These are super cute and the frosting is naturally colored pink from the raspberry. Using a mini heart cookie cutter is another fun way to make these bite sized. My children loved the bite-sized hearts.
These are best served within 3-5 days. I recommend storing in the fridge to extend the shelf life. You can also freeze these and defrost 30 minutes before you’d like to eat them (that is if you can wait that long!)
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