Heart-Shaped Brownies with Fresh Raspberry Buttercream. If that is exactly what you were searching for, you are in the right kitchen corner. Picture a fudgy, chocolatey heart with a fluffy pink crown that tastes like a handful of sun-warmed raspberries. This is the treat I pull out when I want something sweet but not fussy, cute but not complicated. If you have a basic brownie pan and a heart cookie cutter, you can make these in an afternoon. They feel special without being stressful, which is kind of my favorite combo.
The Story Behind This Recipe
From my kitchen to yours—Heart-Shaped Brownies with Fresh Raspberry Buttercream mixes a little nostalgia with bright flavor. Tested, tasted, and ready for your table. Heart-Shaped Brownies with Fresh Raspberry Buttercream. If that is exactly what you were searching for, you are in the right kitchen corner. Picture a fudgy, chocolatey…
These Heart Shaped Brownies Are Perfect For Valentines!
Some desserts are showy. These are sincere. Brownies already have that comfort-baked-in vibe, and turning them into little hearts just makes everyone smile. I love serving them after a cozy dinner or tucking one into a lunchbox with a little note. The raspberry buttercream adds color and brightness, and it keeps everything from tasting too heavy. You can prep the pan the night before, bake in the morning, and frost when completely cool.
For more chocolate and berry inspiration, you might also like these raspberry chocolate brownies. They are a great sister recipe when you want something extra rich.
Shape and serve like a pro
To get clean heart shapes, bake the brownies in an 8 inch square pan lined with parchment so you can lift the whole slab out after it cools. Use a metal heart cutter that is about 2 to 3 inches wide. Press straight down, give a tiny wiggle, and pop the shape out. Save the edges and scraps for parfaits, ice cream toppers, or a late night snack. If your cutter sticks, lightly grease the rim or dust it with cocoa.
Step by step brownie batter
Here is how I make them fudgy and rich without a mixer. Melt 1/2 cup unsalted butter with 6 ounces semi sweet chocolate over low heat or in 20 second microwave bursts. Stir smooth and let it cool a minute. Whisk in 3/4 cup sugar and 1/4 cup brown sugar. Add 2 large eggs and 1 teaspoon vanilla, whisk until glossy. Sift in 1/2 cup all purpose flour, 2 tablespoons cocoa powder, and 1/4 teaspoon salt. Fold just until no dry streaks remain. Spread into the pan and bake at 350 F for 22 to 26 minutes. You want a toothpick to come out with moist crumbs, not wet batter, and not clean. Cool completely before cutting.
Fresh raspberry buttercream, quick guide
Beat 1/2 cup softened unsalted butter until creamy. Add 2 cups powdered sugar, 1/4 cup fresh raspberries that you mash and strain to remove seeds, 1/2 teaspoon vanilla, a pinch of salt, and 1 teaspoon lemon juice. Beat until fluffy, then add 1 to 2 teaspoons milk or cream if needed. The lemon brightens the berries without making it tart. Pipe or spread on each heart and finish with a fresh berry on top if you want extra flair.
What Youll Need
Nothing fancy, just pantry basics and a few tools. Keep it simple and you will get better results than any boxed mix.
- For the brownies: 1/2 cup unsalted butter, 6 oz semi sweet chocolate, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, 1 teaspoon vanilla, 1/2 cup all purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon salt.
- For the buttercream: 1/2 cup unsalted butter, 2 cups powdered sugar, 1/4 cup fresh raspberries (mashed then strained), 1/2 teaspoon vanilla, 1 teaspoon lemon juice, pinch of salt, 1 to 2 teaspoons cream or milk.
- Tools: 8 inch square pan, parchment paper, medium saucepan or microwave safe bowl, whisk, spatula, heart cookie cutter (2 to 3 inches), offset spatula or piping bag and tip.
If you like baking with a pop of color, you will probably love these pretty cookies and cream red velvet brownies too. They make a sweet dessert tray next to these hearts.
Tips For the perfect brownies
- Use good chocolate. Real chopped bars give better melt and flavor than waxy chips. If chips are what you have, it still works.
- Do not overbake. Pull them when the center looks set and a toothpick shows moist crumbs. Overbaking means cakey, not fudgy.
- Cool fully before cutting. Warm brownies tear. Cool at room temp, then chill 20 minutes if you want super clean heart shapes.
- Strain the raspberries. Seeds can make the frosting gritty. Press berries through a fine sieve for a silky buttercream.
- Balance the sweetness. That tiny hit of lemon juice and a pinch of salt keep the frosting bright and not too sweet.
- Pipe or spread. A piping bag gives bakery vibes. An offset spatula gives a sweet homemade look. Both taste amazing.
- Work smart with scraps. Layer leftover brownie pieces, extra frosting, and berries in a jar for mini trifles.
Made these for our anniversary and my husband said they are better than any bakery treat we have ever bought. The raspberry frosting is so fresh and not too sweet.
If you want another flavor bridge between chocolate and berries, bookmark this bright lemon raspberry cake. It is a happy partner to these hearts at any party.
I also pair these with a tray of toffee cheesecake brownies when I need a dessert lineup that guarantees zero leftovers.
Variation Ideas
Extra dark: Swap semi sweet chocolate for bittersweet and add 1 more tablespoon cocoa. The frosting pops even more against deeper chocolate.
Fluffy cloud: Fold 1/3 cup chocolate chunks into the batter for texture. Add a swirl of raspberry puree before baking if you like a marbled look. Keep the bake time the same and watch for moist crumbs.
Nutty heart: Stir in 1/2 cup toasted chopped almonds or hazelnuts. Toasting is key. It makes the nuts crunchy and fragrant, not soggy.
Kid fun: Tint the buttercream a slightly deeper pink with a dab of gel color. Add heart sprinkles or mini chocolate chips on top.
Berry swap: No raspberries handy? Try mashed strawberries and reduce the milk. If using frozen berries, thaw and drain well to avoid a runny frosting.
If heart shaped treats are your thing, save these festive Grinch brownies for December fun. They always get a laugh and a second helping.
How to Store
Keep frosted brownies in an airtight container. If your kitchen runs cool, they are fine on the counter for up to 1 day. After that, I refrigerate them to keep the buttercream fresh. Let them sit out 20 minutes before serving so the frosting softens and the chocolate flavor opens up.
For longer storage, freeze the bare brownie hearts in a single layer until solid, then bag them with parchment between layers. Freeze frosting separately in a small container. Thaw both in the fridge, then bring to room temp and frost before serving.
Freezing tips that actually work
Wrap hearts tight in plastic to prevent freezer dryness. Label with the date. Use within 2 months for best texture. If you want to freeze them already frosted, freeze uncovered until firm, then pack in a container with parchment between layers so the frosting does not smush.
Common Questions
Can I use a box mix for the brownie base?
Yes. Bake in an 8 inch pan for a thicker slab that holds the heart cutouts well. Just be sure to cool completely before cutting.
How do I keep the frosting from curdling when I add raspberry puree?
Make sure the butter is soft and the puree is at room temp. Add the puree slowly with the mixer on low, then turn up to whip.
What if my frosting is too thin?
Add more powdered sugar a tablespoon at a time, or chill it for 10 minutes, then beat again. A tiny pinch of salt keeps sweetness in check.
Can I make these gluten free?
Yes. Use a 1 to 1 gluten free baking flour and check that your chocolate and cocoa are gluten free. Bake time stays about the same.
How do I get clean cuts without crumbs?
Chill the brownie slab for 20 minutes and wipe the cutter clean in between presses. Lightly greasing the cutter helps too.
A Sweet Little Send Off
When I crave something cute, simple, and deeply chocolatey, Heart-Shaped Brownies with Fresh Raspberry Buttercream hit the spot every time. They are easy to bake, easy to love, and the raspberry swirl of flavor tastes like sunshine on chocolate. If you want more brownie-heart inspiration, check out this lovely guide from Heart Shaped Brownies Recipe | A Farmgirl’s Dabbles or this sweet classic from Raspberry Fudge Brownie Heart. Now grab your cutter, turn on a favorite playlist, and make a batch that will make someone smile. You have got this.
Heart-Shaped Brownies with Fresh Raspberry Buttercream
Ingredients
Method
- Melt the unsalted butter with semi-sweet chocolate over low heat or in short bursts in the microwave. Stir until smooth and let it cool slightly.
- Whisk in granulated sugar, brown sugar, eggs, and vanilla until glossy.
- Sift in the flour, cocoa powder, and salt, and fold until just combined.
- Spread the batter evenly into a parchment-lined 8-inch square pan.
- Bake at 350°F for 22 to 26 minutes, until a toothpick comes out with moist crumbs.
- Cool completely before cutting into heart shapes.
- Beat softened butter until creamy.
- Gradually add powdered sugar while mixing.
- Mix in strained raspberries, vanilla, lemon juice, and salt until fluffy. Adjust with milk for desired consistency.
- Pipe or spread the buttercream on the cooled brownie hearts.
