Looking for something to serve at Valentines/Galentines/Palentines, look no further than these Chocolate Raspberry Brownie Hearts: Valentines Special. This is a simple brownie recipe, elevated with bursts of raspberry – then cut into super cute hearts, because, well, Valentines.
These were part of a collaboration with Oliver Bonas on my Instagram, so head over there to buy any of the items in the photo! The video is available on my Instagram page.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
TIPS FOR THE BEST Chocolate Raspberry Brownie Hearts: Valentines Special
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Raspberries: Both fresh or frozen work!
- Chocolate Chunks: I stir in milk chocolate chunks for extra texture and deliciousness. You can use any chocolate you like, and you can double the quantity if you are a huge lover!
- Cutting the shapes: Use some force and sharp cutters to cut the hearts out. Make sure the brownies are totally cool!
For these Chocolate Raspberry Brownie Hearts: Valentines Special, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more Valentines Inspiration, check out my Heart Marbled Cookies or these Raspberry Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram.
Chocolate Raspberry Brownie Hearts: Valentines Special
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Free Range Eggs
- 1 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g Milk Chocolate Chopped
- 100 g Raspberries (Fresh or Frozen)
- 25 g White Chocolate Melted
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square tin.
- Melt the dark chocolate in the microwave in 20 second intervals. Set aside.
- In a large bowl/the bowl of a stand mixer, combine the melted butter and both sugars. Add the eggs and mix again. Slowly incorporate the melted chocolate until everything is fully combined.
- Fold in the flour, cocoa powder and chopped milk chocolate until just combined. Gently fold in the raspberries.
- Pour the batter into the prepared tin. Bake for 30-35 minutes, then let cool on a wire rack completely.
- Use a heart cookie cutter to cut out heart shapes. Melt the white chocolate, if using, and drizzle over the brownies. Serve on a cute platter with strawberries, cocktails, cookies etc!
