It was another fun day in the kitchen with my little. We made heart shaped brownie pies with raspberry frosting. We are headed to see some family today so we wanted to share a little treat with some of our favorite people; big and small.
I have oodles of boxes of brownie mix in my pantry (by oodles I mean like 4) so we didn’t reinvent the wheel. Instead we used a box of chocolate brownie mix as the base for out heart shaped pies. When we made the brownies we didn’t exactly use all the ingredients on the back but you certainly can. Your call. But I did want the layers of brownie to be thinner so I baked on a cookie sheet. I get it. Brownies are good but I didn’t want a super thick sandwich. A thin layer worked out perfectly.
Once the brownies had cooled, it was time to bring my little helper in. I like to keep her away from raw batter because she has yet to completely grasp the “don’t eat raw eggs” concept. I get it kid. It looks and smells good.
We cut out as many heart shapes as we could. She was on a mission to only get about 4 hearts but Daddy stepped in to help too. On one sheet we managed to get about 16 hearts to make the heart shaped pies.
I did make a double-batch of brownie mix. I wish I didn’t because the frosting was SOOO good that I wanted to eat 14. Anytime I can get dyes out of my food, I’ll do it. This is why I used raspberries for the color. My little LOVES raspberries so I borrowed some of hers. She didn’t mind…much!
We then dusted with some powdered sugar. The icing will dry some (I know it looks super gooey here). So if you want to put in pretty bags to give away, it will work just fine. That’s what I did and we can’t wait to share with family tomorrow.
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servings
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- 1 box brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 stick butter, softened
- 2 oz raspberries, fresh
- 1 cup powdered sugar more if necessary
Ingredients
Brownies
Raspberry Buttercream Frostin
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- Prepare brownies with ingredients shown above and bake according to box instructions. (Since my brownies are a thinner layer I baked at 300°F for about 32 min) Start with 25 minutes and work your way up.
- Allow brownies to cool then cut as many heart shapes as possible with cookie cutter.
- Blend raspberries and cream with butter. Add powdered sugar, as much as necessary until it comes to frosting consistency.
- Either pipe or spread icing with knife on to one side of brownie. Top with another brownie. Gently push down to make a sandwich.
- Dust with powdered sugar.