Chocolate Raspberry Brownie Hearts

Chocolate Raspberry Brownie Hearts

Valentine’s Day is next Friday. Are you one of those who celebrate with candies, chocolates and a fancy dinner? I’m sort of torn in the middle. On one hand, I don’t care so much and it seems so cliched. On the other hand, I do love getting and giving gifts. This year, some pretty cool rainbow loom Valentine’s may just show up in a few school mailboxes. Me? I’m hoping for a box of pink champagne macarons, a funny card and an uninterrupted nap. It’s the little things in life.

We’ll also be celebrating food-style with a Valentine desserts-only potluck in the office. The options are unlimited, all bets are off, no holding back. And whatever I make has to be impressive. I thrive on this stuff. These brownies? They may just make the list. They made an appearance at a friend’s Super Bowl party and were an instant hit. The brownie itself has a fudgy, moist center with a slightly crispy, chocolately top. And then, the whole thing is slathered with a heap of warm raspberry jam. It’s the raspberry that does it, really. Chocolate and raspberry goes together like, well, like chocolate and peanut butter. Only better. More sweet and rich. If you’re looking for a Valentine’s treat to bring in to the office, send in to the classroom or to use as bait for someone you’ve had your eye on, go with these.

brownie recipe adapted from King Arthur Flour. Photo inspired by the Novice Chef

Prep time: 
Cook time: 
Total time: 


  • 4 large eggs
  • 1¼ cups cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, melted
  • 2¼ cups sugar
  • 1½ cups all-purpose flour
  • raspberry jam

  1. Preheat the oven to 350 degrees. Line 9″x13″ glass baking dish with foil and spray with non-stick spray.
  2. In a large bowl, combine eggs, flour, salt and baking powder until smooth.
  3. In a separate bowl, combine melted butter and sugar until thoroughly combined.
  4. Stir the butter mixture into the egg mixture and mix until fully combined.
  5. Add in the flour, ½ cup at a time, and mix until fully combined.
  6. Spread the mixture into the baking dish, smoothing it on top. Bake for 25 minutes until a toothpick comes out clean.
  7. Allow to cool completely, then remove the foil from the baking sheet. Use a heart-shaped cookie cutter to cut out as many heart-shaped brownies from the mixture. Set the scraps aside to eat or use at another time.
  8. Take the raspberry jam and heat it for 5 seconds in the microwave. Use a knife and spread a heaping spoonful onto each brownie, covering the tops completely.


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