Stop everything. 💘🍫 These Heart-Shaped Brownies with Fresh Raspberry Buttercream are the romantic, bakery-style treat you didn’t know you needed. Fudgy, chocolatey, perfectly tender brownies—cut into cute hearts—and slathered with silky, pink-tinted raspberry buttercream made from real berries? Yes. Yes. YES. Let’s dive into your full recipe post, written in your signature format with storytelling, pro tips, and all the love.

Hey dessert darlings! 💕 If you’ve been looking for the perfect treat to bake for Valentine’s Day, anniversaries, bridal showers—or just because you love someone (including yourself)—these Heart-Shaped Brownies with Fresh Raspberry Buttercream are calling your name. Fudgy centers, crackly tops, real berry buttercream, and serious cuteness overload.

Kitchies! You know how some recipes feel like the one? This is one of those. It started as a Valentine’s Day surprise for my kids—they love brownies, and I wanted something a little more special than plain squares. So I baked up a rich, fudgy batch, grabbed my heart-shaped cookie cutter, and suddenly had the cutest little chocolate hearts ready for frosting.

But not just any frosting. I wanted something light, fruity, and pink—without food coloring. So I whipped up a fresh raspberry reduction and folded it into creamy buttercream. It turned the prettiest soft pink and added that tangy-sweet pop that sings against the chocolate base.

These brownies are now my go-to for everything from baby showers to Valentine’s dessert boards. They’re easy to make, absolutely stunning, and taste like something from a boutique bakery.

They’re also the perfect baking project to do with kids or friends—because who doesn’t love cutting out hearts and licking frosting bowls?

These heart-shaped brownies are ultra-rich, with deep chocolate flavor, a soft fudge center, and a glossy top. Once cooled, they’re cut into hearts and topped with a cloud-like raspberry buttercream made from real berries.

The brownies come together in one bowl, with melted chocolate and butter for richness and just the right balance of sugar and salt. The frosting is light, fresh, and fruity, balancing the richness of the chocolate with a bright berry zing.

Perfect for Valentine’s Day, dessert boxes, or edible gifts—they’re as stunning as they are scrumptious.

A Family Favorite Story

So I made a batch of these for my daughter’s classroom Valentine’s party, and when I dropped them off, her teacher legit gasped and said, “Did you make these from scratch?” I just smiled. 😉

Later that night, I found my husband sneaking one from the fridge with a glass of red wine. He called them “grown-up cosmic brownies.” I mean… can I trademark that?

Now we make them every February, and I’ve even started freezing extras to enjoy in July. Yes, they’re that good.

Why These Heart-Shaped Brownies with Raspberry Buttercream?

• Super Fudgy Texture: Crackly tops, chewy centers, total chocolate bliss.
• Real Raspberry Flavor: No fake coloring or flavoring—just real fruit.
• Perfectly Festive: Cute heart shapes that actually taste amazing.
• Customizable: Make them tiny for gifts, jumbo for dessert plates, or double stacked!
• Bakery Vibes at Home: These look pro but are 100% beginner-friendly.

What You Need for Heart-Shaped Brownies with Raspberry Buttercream

For the Brownies:

• 1 cup (2 sticks) unsalted butter
• 8 oz semi-sweet chocolate, chopped or chips
• 1 ¼ cups granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp salt

For the Fresh Raspberry Buttercream:

• ¾ cup fresh or frozen raspberries
• 1 tbsp lemon juice
• 1 cup (2 sticks) unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

How to Make Heart-Shaped Brownies with Raspberry Buttercream

Step 1: Make the brownies.
Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment and lightly grease.

In a saucepan, melt butter and chocolate together over low heat, stirring until smooth. Remove from heat and whisk in sugars. Let cool slightly, then whisk in eggs and vanilla.

Sift in flour, cocoa powder, and salt. Stir gently until just combined—don’t overmix.

Pour batter into pan and bake 28–32 minutes or until the center is just set and a toothpick has moist crumbs. Cool completely in the pan.

Step 2: Cut into hearts.
Once cooled, lift brownies out of the pan. Use a heart-shaped cookie cutter to cut as many hearts as you can. Save the scraps (brownie bites!) for snacking or layering into trifles.

Step 3: Make the raspberry buttercream.
In a small saucepan, simmer raspberries and lemon juice over medium heat until broken down and juicy—about 5–6 minutes. Press through a fine mesh strainer and cool completely.

In a bowl, beat butter until creamy. Add in raspberry puree and vanilla. Slowly beat in powdered sugar until fluffy and smooth. Add a pinch of salt to balance the sweetness.

Step 4: Frost and serve.
Frost each brownie heart with a swoop or piping of raspberry buttercream. Garnish with freeze-dried raspberries, sprinkles, or edible flowers if desired.

Tips for Heart-Shaped Brownies with Raspberry Buttercream

For clean heart cuts, chill the brownies in the fridge for 30 minutes first. Wipe your cutter clean between cuts for sharp edges.

Want bakery-style frosting? Pipe the buttercream with an open star tip. For a more rustic look, go with a classic swirl using an offset spatula.

Substitutions and Variations

• No raspberries? Use strawberries or blackberries in the buttercream instead.
• Gluten-free: Use a 1:1 GF flour blend for the brownies—still super fudgy!
• Extra Decadent: Add chocolate chips or a swirl of Nutella to the batter.
• Vegan Version: Use flax eggs, dairy-free butter, and a vegan-friendly frosting base.

Make a Healthier Version

Swap half the butter for mashed avocado or Greek yogurt, reduce sugar by ¼ cup, and use dark chocolate (70%+) for antioxidant-rich goodness. For the frosting, try a whipped cream cheese + raspberry blend sweetened with maple syrup.

Closing for Heart-Shaped Brownies – Todd Wilbur Style

And there you have it—rich chocolate hearts topped with cloud-soft raspberry frosting that tastes like love in every bite. Whether you’re baking for someone special or just treating yourself, these Heart-Shaped Brownies with Raspberry Buttercream are the sweet gesture that never misses. Whip up a batch, share the love, and don’t forget to check out more irresistible brownie creations while you’re here.

Frequently Asked Questions for Heart-Shaped Brownies with Raspberry Buttercream

Can I make these ahead of time?
Yes! Store frosted brownies in the fridge for 3–4 days.

How do I store the frosting?
Keep in an airtight container in the fridge for up to a week. Bring to room temp before using.

Can I use a boxed brownie mix?
Totally! Just bake in a 9×13 and follow the same decorating steps.

What size cookie cutter should I use?
About 2 to 3 inches wide works best—anything larger yields fewer hearts.

Can I freeze them?
Yes—freeze the unfrosted hearts, then thaw and frost fresh.

Can I use freeze-dried raspberries in the frosting?
Absolutely! Crush and sift into the buttercream for bold color and flavor.

Do I have to strain the raspberry puree?
Highly recommended for a silky-smooth buttercream.

Can I make them dairy-free?
Use dairy-free butter and chocolate—works great!

Will the frosting melt if left out?
It holds up at room temp for a few hours, but refrigerate for longer events.

What can I do with the brownie scraps?
Make trifle cups, cake pops, or freeze for milkshake mix-ins.

Can I double the recipe for a crowd?
Absolutely—just use two pans or a sheet pan and double the frosting.

Can I color the frosting more pink?
Yes—add a drop of beet juice or natural food coloring if you want a brighter hue.