This cute Raspberry Fudge Brownie Heart is simply the perfect Valentine’s Day dessert!
Love and chocolate… what more do we need? =)
How about love, chocolate and pretty pink raspberry frosting…
This recipe starts with my favorite fudge brownie recipe, baked in a heart to make it extra “sweet”, and then is topped with pretty raspberry frosting and fresh raspberries.
This recipe is surprisingly easy to make (even from scratch), and it can be made a day in advance if needed.
This recipe was created in partnership with Sprouts Farmers Market.
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I mean, how cute is this?
Of course you can make this recipe in a 9″x9″ pan if you prefer (or if that’s what you have on hand), but I do think it’s extra cute in a heart!
I picked up this pan at Hobby Lobby recently, but you can easily find a heart baking pan on Amazon too! While you’re shopping, be sure to grab some parchment paper (to line the pan) and my favorite off-set spatula (to easily and neatly spread the icing).
Of course if you’re not a fan of raspberries, feel free to prepare the brownie alone, or follow the frosting recipe and simply omit the raspberries. Add a drop of pink food coloring to the frosting (if desired) and then top with some cute Valentine’s sprinkles.
I love shopping at Sprouts Farmers Market because I know I can find everything I need for my baking projects at an affordable price. Sprouts branded products are consistently high in quality, with an emphasis on natural ingredients I can trust.
I especially love Sprouts bulk bin section because I can get so many of my baking staples (as well as snacks my kids love) in the exact quantity I want! I get to decide how much to fill my bag with.
This Raspberry Fudge Brownie Heart recipe was created around Sprouts 70% dark chocolate, sold in the bulk bin area. Depending on your store, you may find this delicious dark chocolate prepacked in plastic tubs (as pictured), or loose in the bulk bins.
What better way to show love than with a dessert packed with heart-healthy dark chocolate? (source)
How to Make Raspberry Fudge Brownie Heart
Raspberry Fudge Brownie Heart
Ingredients
Brownie
- 10 tablespoons unsalted butter
- 1 ½ cups sugar
- 3 eggs
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoon vanilla extract
- 1 cup flour
- 6 oz chopped dark chocolate 70% cocoa
Frosting
- 2 oz cream cheese room temperature
- 3 tablespoons unsalted butter room temperature
- 1 ¼ cups powdered sugar
- ¼ tsp. salt
- ½ tsp. vanilla extract
- 3-4 fresh raspberries
Garnish
- fresh raspberries
Instructions
Bake Brownies
- Preheat oven to 350°F and prepare brownie pan by lightly greasing the sides of the pan with butter, then dust with flour or cocoa powder. Line the bottom of the pan with parchment paper.
- Prepare brownie batter by heating the butter and sugar together in the microwave until the butter is melted and the sugar is beginning to dissolve. Stir and set aside to cool slightly.
- In a large bowl, whisk eggs. Add cocoa powder, baking powder, salt and vanilla. Stir to fully combine.
- Add cooled (or just slightly warm) butter/sugar mixture to the egg/cocoa mixture and stir until smooth.
- Add the flour and chocolate chips to the batter and stir until fully incorporated.
- Spread the batter into the prepared pan and smooth as needed. Batter will fit in a 9”x9” square pan, or a 10” heart shaped pan.
- Bake brownies for 20-25 minutes depending on the size of the pan (test for doneness with a toothpick, do not over-bake).
- Cool at least 20 minutes before removing from pan, and then continue to cool fully before frosting.
Prepare Frosting
- Prepare frosting by beating the cream cheese in the bowl of an electric mixer until smooth. Add butter and continue to blend until smooth.
- While mixing, slowly add powdered sugar.
- Add salt and vanilla, then add raspberries one at a time until the desired color and consistency is met.
- Spread frosting onto fully cooled brownies, then top with additional raspberries, as desired.
Notes
Nutrition
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Happy baking!
Disclosure – I created this recipe in partnership with Sprouts Farmers Market. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.
Hi Glory, I could only find a 9 inch sized heart pan. Should I not use all the batter (or adjust the baking time)? I can’t wait to make this tomorrow for my family – I know it will be delicious just like all your other recipes!
Hi Colleen,
It depends on the depth of your pan. As long as there is still room for the batter to expand (rise) a bit, then a 9″ heart pan will likely work great. As you mentioned, you may need to adjust the bake time. If it does seem like to much batter for the pan, feel free to just leave out a little batter and you could bake that up in a cupcake pan (with a paper liner), or just a little ceramic ramekin.
Such a beautiful delicious idea for Valentine’s day!
I am really excited to try this! I try out new recipes the days (or weeks) before each holiday. There are so many different bloggers, web sites, and ideas out there, but the tips you give seem to be helpful and the photos you post show that you must get AMAZING results! I might try following my first blogger!
I do have a question for you that pertains to almost all your lovely desserts that I plan on trying this week and many more to follow…
Do you have any suggestions for those who live in higher altitudes? I live in New Mexico and baking is somewhat challenging. Well, not following the instructions part- but getting the correct temperature, baking time, or ingredient ratios part can be frustrating.
I always ask the locals here, but some boxes will say to add more flour, some say add (x) amount of water, others have mentioned increasing temperature while decreasing time, and like many people I ask, they too have struggled while baking in higher altitudes. I really want to use your vanilla and chocolate cupcake recipes this week too!
ANY tips for us mountain, mile-highers, would be helpful!
Thanks
Hi Sarah,
So glad you’re going to try one of my recipes! I’m sorry to say I do not have much experience with high altitude baking. My best suggestion would be to create a little “cheat sheet” for yourself with tips from the internet (search “baking adjustments for high altitude”). This brownie recipe will likely be more forgiving that a cake recipe, which is more delicate. Best of luck!
So sweet! Looks perfect for a celebration!
I didn’t know they have dark chocolate in the bins! I love Sprouts, too! I will be sure to try it! Nancy