Filed under DessertsIngredients
1/2 cup unsalted butter, diced
3 oz. unsweetened chocolate, chopped
1 1/2 cups. sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup flour
Powdered sugar, for dusting
Raspberry Buttercream Filling
1/4 cup unsalted butter, room temperature
8 ounces fresh raspberries, divided
1/4 tsp. freshly squeezed lemon juice
2 c. powdered sugar
Pinch of salt
Preheat oven to 325 degrees. Line two 9-inch square baking pans with foil, leaving a 1-2 inch overhang. Grease the foil with non-stick cooking spray. Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, one at a time. Stir in vanilla, and salt. Add flour and stir until well blended. Divide the batter evenly between the prepared pans. Bake for 18-20 minutes, or until slightly puffed and dry-looking, or tester inserted into center comes out with some moist batter attached. Transfer to wire rack and cool completely in pan.
Meanwhile, cook 6 ounces of the raspberries (reserve 2 ounces for garnish) in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Pour the sauce through a fine mesh strainer to remove the seeds. Set the strained juice aside to cool. You should have about 1/8 cup of raspberry juice. Cream the butter with an electric mixer on medium high speed about for about 2 minutes, until lightened in color and a bit fluffy. Add 1 cup of powdered sugar, the cooled raspberry sauce, lemon juice, and salt. Mix until smooth. Gradually add the additional 1 cup of powdered sugar until frosting reaches desired consistency.
Working carefully, remove cooled brownies from pans by lifting out with the foil. Remove brownies from the foil and set both pieces side by side on a work surface. Invert one of the brownies so that the bottom is facing up. Spread the raspberry buttercream over the inverted brownie to within 1/4 inch of the edge (you may not use all the frosting). Carefully place the other brownie on top of the frosted brownie to form a sandwich. Press down gently. Slice the filled brownie into 1-inch pieces (I find it helps to refrigerate the brownies briefly before cutting). Dust brownie bites with powdered sugar and top each with a single raspberry to garnish.
I think chocolate and raspberry has to be one of my favorite flavor combinations. Apparently I'm not the only one who likes it, because these brownie bites didn't last a day around here. And everyone kept mentioning how good they were. The filling and cutting can be a little tricky, so take your time and be patient. You can bake the entire brownie in one 9x13 pan and cut it in half. I just find the two halves a little easier to work with. And don't leave off the raspberry garnish! It's a perfect compliment to the sweet chocolate and buttercream frosting.
Who Dished It Up First
Adapted from these adorable Fudgy Brownie Hearts with Fresh Raspberry Buttercream that I spotted over at A Farmgirl's Dabbles. They're cut into heart shapes. You really must check it out!