Raspberry Jam Frosting Stuffed between 2 fudgy Brownie Hearts creates these Raspberry Heart Sandwich Brownies. These little bites of love are so fun to make, an easy and festive treat, and are simply delicious.
What Are Raspberry Jelly Heart Brownies?
- 2 brownie hearts stuffed with velvety, smooth raspberry jelly-based frosting
- 3-ingredient, 5 minute raspberry jelly buttercream
- Rich, chewy, and fudgy chocolate brownies
- Heart-shaped treats perfect for Valentine’s Day or any festive love celebration
- Easy, quick, and fun recipe to prep, bake, and serve
Thick, Fudgy Brownie Ingredients
Eggs: You’ll need four large eggs at room temperature for this recipe. You’ll beat the eggs and the sugars together vigorously for at least 3 minutes to create that chewy texture and shiny, crackly top.
Unsalted Butter: Butter will be melted down in this recipe. By doing so, these brownies are moist and have a butter flavor in every single bite. Additionally, using melted butter makes prep so much easier!
Vegetable Oil: Vegetable oil adds extra moisture in every single bite! It can be substituted for another, flavorless oil.
Light Brown Sugar + Granulated Sugar: Both these sugars work together to create fudgy, chewy, and sweet brownies.
Vanilla Extract: Though these brownies are deep and rich in chocolate flavor, pure vanilla extract rounds out the flavor!
All Purpose Flour: All purpose flour creates dense and fudgy brownies. However, the brownies will be dry and cakey if the flour is not measured correctly. In order to measure flour properly, use a kitchen scale to measure out 94g of flour or spoon and level flour into your measuring cups before leveling off the tops of the cups with a knife.
Unsweetened Cocoa Powder: Unsweetened cocoa flour creates the chocolate flavor in these brownies. Dutch or natural will work!
Salt: Salt is one of the most important ingredients in these raspberry jam frosting heart brownies, as it brings out the sweetness.
Making Raspberry Jelly Frosting
Making fruit frostings can be tricky. Often you have to cook berries down to reduce them, puree them before pushing the mixture through a sieve, or blend up freeze-dried berries to create a fruit flavor without adding too much moisture to your frosting.
However, I think using a jelly is the quickest, simplest, and most effective way to make a fruit-flavored frosting. The fruit flavor is concentrated in a thick jelly and can be added straight into the frosting without any extra work! To make the frosting, you will:
Step 1: Beat room temperature butter and powdered sugar together until smooth.
Step 2: Add raspberry jam to the mixture and beat until combined.
Assembling Heart Brownie Sandwiches
In order to create perfect heart sandwiches stuffed with raspberry jam buttercream, you’ll want to follow these tips!
- Cooling: wait until the brownies have cooled completely before cutting
- Cutting: use a sharp plastic knife or a cookie cutter to shape the brownies
- Spreading: spread the raspberry jelly frosting with a knife, by filling a piping bag, or by placing the frosting into the corner of a ziploc bag before cutting off the tip
Frequently Asked Questions
YES! Though I recommend using jelly or seedless preserves rather than a jam that has fruit pieces if you can, you are more than welcome to use a jam! It may be just a tad harder to spread and will slightly change the texture of the treats since you’ll have larger fruit pieces in there.
To make fudgy brownies, do not overmix when adding your dry ingredients to your wet ingredients. Doing so can create a drier, cakier brownie. Additionally, to keep your brownies moist and chewy, slightly underbake them until a toothpick comes out with moist but stable pieces of batter. The brownies will continue to bake as they cool, so if you bake them until a toothpick comes out clean, they will be drier by the time they fully cool.
Expert Tips & Tricks
Baking Fudgy & Moist Brownies: In order to make chewy fudge brownies, you’ll want to slightly underbake these brownies. A toothpick inserted into the center of the pan should come out with moist batter on it.
- batter should not look wet or shiny
- top should be cracked
- edges should look firm
The brownies will continue to cook and firm up as they cool. Further, if you bake until a toothpick comes out clean, you will have overbaked your brownies. Overbaked brownies will be dry and cakey.
Cooling & Cutting: DO NOT attempt to cut the brownies into shapes until the sheet of brownies has cooled completely. You will end up with squished, unrecognizable, unstable brownie shapes if you cut the brownies into shapes before they have cooled.
Raspberry Frosting-Filled Sandwich Brownies are two fudgy brownie pieces stuffed with raspberry jam frosting. The brownies are chewy and rich, and the frosting is a 5-minute, 3-ingredient velvety wonder. These are perfect for a fun, easy, and festive treat!
For the Brownies
- 4 large eggs (200g), room temperature
- 1/2 cup (110g) unsalted butter, melted
- 1/3 cup (100g) vegetable oil
- 3/4 cup (158g) granulated sugar
- 1 cup (240g) light brown sugar
- 1 tablespoon vanilla extract
- 1 cup (140g) all purposed flour
- 2/3 cup (55g) unsweetened cocoa powder
- 1/2 teaspoon salt
For the Raspberry Frosting
- 1/3 cup (74g) unsalted butter, room temperature
- 1 1/3 cup (160g) powdered sugar
- 1/4 cup (120g) raspberry preserves, room temperature
For the Brownies
- Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 pan with parchment paper and spray the paper and sides of the pan to ensure the brownies remove from the pan cleanly after cooling.
- In a large bowl, whisk room temperature eggs, unsalted butter, vegetable oil, granulated sugar, light brown sugar, and vanilla extract together until smooth.
- Carefully, use a whisk to mix all purpose flour, cocoa powder, and salt into the batter. Only mix until you see the chunks of the flour mixture disappear into the batter. Batter may appear lumpy and should look thick, but overmixing past when you see the dry ingredients incorporate into the batter will lead to drier brownies.
- Pour batter into your prepared pan and use a spoon or knife to spread it across the pan evenly. Bake the brownies for 19-23 minutes or until a toothpick inserted into the center comes out with moist batter on it. The brownies will continue to bake and firm up as they cool.
- Allow the brownies to cool fully before attempting to cut and frost. This could take a couple of hours.
For the Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter and powdered sugar together on low speed to avoid creating a mess. Beat until the mixture is smooth.
- Add room temperature raspberry preserves to the frosting and mix on medium speed until incorporated. Use a rubber spatula to scrape down the sides and the bottom of the bowl before mixing again to ensure the jelly is spread evenly throughout the frosting.
- If desired, transfer the frosting to a piping bag, zippable bag that you can snip the corner off of, or pastry bag for greater control when filling the sandwiches.
- After the brownies have fully cooled, use a knife or cookie cutter to cut the brownies into desired shapes. As long as all of the shapes are even, the shape does not matter. The smaller your shape, the more brownie sandwiches you will be able to create.
- Use a sharp knife to cut each shape in half along the sides. For a heart, you would not cut down the center to create two “broken” halves of the heart, but you would cut it on its side to create two, full, thinner hearts. See the photos above for a photo representation.
- Top the bottom halves of each of the shapes with raspberry filling using a knife, spoon, piping bag, or zippable bag with the corner cut off.
- Place the top halves on top of each of the bottom halves to create brownie sandwiches with frosting stuffed in between.
- Store brownie heart sandwiches at room temperature for up to 2 days tightly covered or in an airtight container or in the fridge for up to 5 days. Brownie hearts can be frozen in a freezer bag or container for up to 3 months.