Raspberry Brownie Sandwiches with Fresh Buttercream

Ingredients

For the Raspberry Brownies:

• 4x Theo Raspberry 70% Dark Chocolate bars, chopped and divided
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup unsalted butter
• 2/3 cup all-purpose flour
• ½ teaspoon kosher salt
• 3 eggs
• ½ teaspoon vanilla extract

For the Raspberry Buttercream:

• 1 cup of unsalted butter, softened
• 5 cups of powdered sugar
• 6oz fresh raspberries

Instructions:

1. Make the Raspberry Brownies: Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, leaving a small overhang to facilitate removing the finished brownies. Butter the lining or spray it with nonstick cooking spray and set the pan aside.
2. Melt 8 ounces of the chocolate in a double boiler along with the sugars and butter, stirring occasionally, and set aside to cool slightly. Sift the flour and salt together into a small bowl and set aside.
3. Whisk the eggs into the warm chocolate mixture one at a time until thoroughly combined, then whisk in the vanilla. Gently stir in the dry ingredients in two batches, then stir in the remaining 4 ounces chopped chocolate.
4. Pour the batter into the prepared pan and bake for about 13-15 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached, but not wet with raw batter. Cool completely on cooling rack, about 1 hours.
5. Make the Raspberry Buttercream: While the brownies are cooling, puree the raspberries and then run the puree through a sieve. You should have about ½ cup of the sieved puree.
6. Add the softened butter and the raspberry puree into a bowl and beat with a mixer until they are completely combined.
7. Add half of the powdered sugar and continue to beat on medium speed until the frosting is creamy. If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency then set aside.
8. To assemble: After the brownies have cooled, place in the freezer for 15 minutes. Then using foil to lift, remove brownies from pan. With a 2 1/2-inch heart-shaped cookie cutter, press into the brownie. Use thin metal spatula to lift cookie cutter filled with brownie from foil. Gently press brownie out of cookie cutter. Repeat until all brownies have been cut out. Note: You’ll need an even number so each brownie will have a top and bottom.
9. Add the raspberry buttercream to a plastic baggie and snip off the tip of one of the corners of the bag. Pipe on the buttercream to the top of half of the brownie hearts. Top each with another brownie to create a sandwich.
10. Sprinkle with powdered sugar to add a finishing touch. Enjoy!