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Heart Shaped Brownies with Raspberry Swirl

Rich and fudgy brownies with a delightful raspberry swirl, perfect for parties or as a sweet gift.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Brownie Mixture
  • 1/2 cup butter, melted Use real butter for best flavor
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 cup all purpose flour Measure by spooning and leveling
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
Raspberry Swirl
  • 1/2 cup fresh or frozen raspberries, mashed Thaw and drain any extra juice if using frozen
  • 1 tablespoon powdered sugar Optional, to sweeten if raspberries are tart

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease an 8x8 inch pan and line with parchment for easy removal.
  2. In a bowl, mix melted butter and sugar until smooth. Add eggs and vanilla, beat a bit more.
  3. Stir in cocoa powder, flour, salt, and baking powder. Mix until just combined; do not over mix.
  4. Pour batter into the pan and spread it evenly.
  5. In a small bowl, mash raspberries and stir in powdered sugar if they are tart. Spoon small dollops of raspberry onto the batter.
  6. Use a skewer or knife to gently swirl the raspberry into the top of the brownie batter. Create heart shapes if desired.
  7. Bake for 20 to 25 minutes, or until a toothpick comes out with a few moist crumbs. Do not over bake.
  8. Cool in the pan, then lift out with parchment. Use a heart cookie cutter to cut shapes once the brownies are cool.

Notes

Store in an airtight container at room temperature for 2 to 3 days, or in the fridge for up to 5 days. For better results, rotate the pan once during baking if the oven runs hot on one side.