Happy Valentines Day! I can’t think of a better excuse to make something super chocolate-y to share with your loved ones! Whether it’s a significant other, family or bff’s! 🙂
These Valentines Brownies with Raspberry Frosting are the perfect treat to help celebrate the holiday. I wanted to add a naturally flavoured Raspberry Frosting because I felt that they needed something fresh to break up the double chocolate in these brownies and the pink hue is quite literally the icing on top!
My fiancé Michael and I will be spending a quiet evening in watching movies and cuddling by the fire. His favourite part of any type of brownies are the edges, so whenever my mom or I bake brownies we always save them for him. It got to the point where I had to buy him one of those pans that bakes “only the edges” for Christmas. Extra brownie points for me 😉
The key to keeping these brownies both chewy and melt in your mouth is not over mixing or over baking. If you over mix the batter it will become tough once baked, leaving you with harder brownies. As well, if you over bake, the brownies will dry out faster. So make sure to keep an eye on both!
I hope that you have a wonderful Valentine’s Day no matter who you’re celebrating with, just make sure to treat yourself with something delicious 🙂 As always, if you have any questions or comments please leave them below.
Valentines Brownies with Raspberry Frosting
- Servings: Approximately 20-24 brownies, depending on cut size
- Time: 2 hours
- Author: Recipe adapted from Life Made Simple
- 1 cup all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 1/2 cups granulated sugar
- 1 1/2 cups Unsalted Churn 84 Butter
- 4 eggs, from fridge
- 1/4 teaspoon baking soda
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup Unsalted Churn 84 Butter, room temperature
- 2 1/2 cups icing sugar
- 1/2 cup fresh raspberries, mashed & strained.
- 1/2 teaspoon vanilla.
- Heart shaped sprinkles (optional)
- Pre-heat oven to 325 degrees & line a 12×12 pan with parchment paper and set aside.
- Add the butter and sugar to a microwave safe bowl and heat on high for 1 minute (or until butter is melted). Stir and let cool for 5 minutes.
- Next, mix in the vanilla and cocoa powder into the melted butter and sugar mixture.
- In a large bowl, add the cocoa mixture, then add eggs, one at a time, until just incorporated.
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add the dry ingredients into the wet ingredients and mix together using a spatula until just combined.
- Stir in chocolate chips until evenly incorporated.
- Pour the brownie mixture into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a tooth pick when inserted comes out clean.
- Let cool for at least one hour before frosting.
- In a stand mixer (or using a hand held mixer) beat the room temperature butter on high speed for 2 minutes.
- Scrape down the sides of the bowl, and add the icing sugar 1 cup at a time.
- Beat on medium-high speed for 2-3 minutes, or until pale and fluffy.
- Next, add the mashed & strained raspberries and vanilla to the butter and sugar base and beat for 1-2 minutes, or until the raspberries are fully combined.*
- Frost the cooled brownies, top with sprinkles, cut & enjoy!
- It’s important to strain the raspberries after mashing them as it removes the seeds and will give you a smoother frosting.