Today, in case you didn’t know is Valentine’s Day. I’m spending the evening with my boyfriend. Like the good modern day couple we are, we decided to split up the evening’s responsibilities since we had decided to stay in and avoid the crowds. He offered to take care of dinner, so that left me with dessert. (Which, was fine. I like making dessert better anyway.) So, I searched the best resources I could find for ideas, a.k.a Pinterest. I came across one recipe for Fudgy Brownie Hearts with Fresh Raspberry Buttercream from A Farmgirl’s Dabbles, which looked adorable and sounded yummy. (You can click on the recipe name to see the original.)
The original calls for some espresso infused, homemade brownies. But, as I was short on time I just decided to use my favorite box brownie mix. I prefer Ghirardelli Dark Chocolate, but I suspect anything works.
I decided to add some heart sprinkles just for a whimsical, fun touch.
I did, however, follow her recipe for the raspberry buttercream. I must say, my execution was lacking. Part of the issue was I needed to halve the recipe. The other issue came about because I didn’t simmer my raspberry sauce long enough, so there was too much liquid. It ended up making the whole frosting a bit too runny…more of an icing really.
All in all I think they came out okay. I chilled the frosting so it did mold up a bit, but never quite got that delicious buttercream texture. Together it was a bit too sweet for me, especially the icing. But, that was my own fault because I had tried to thicken it a bit with some more powdered sugar. Even a little bit more was too much. But I think I’d try this recipe again and maybe tweak it a bit to lighten up the sweetness overall (I’m sure the espresso in the original brownie recipe helped as well.)
If you decide to give it a try and it comes out better for you let me know, especially if you make any recipe changes. I hope you and any loved ones you’re spending the day with have a lovely rest of your day.
Happy Valentine’s Day!