Fudgy Brownie Hearts with Fresh Raspberry Buttercream
INGREDIENTS
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nonstick vegetable oil spray
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1/2 c. unsalted butter, diced
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3 oz. unsweetened chocolate, chopped
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1-1/2 c. sugar
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3 large eggs
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1 tsp. instant espresso powder
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1-1/2 tsp. vanilla
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1/4 tsp. salt
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3/4 c. flour
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powdered sugar, to sprinkle on the finished brownie hearts
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1/2 c. unsalted butter, at room temperature
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12 oz. raspberries, fresh or frozen
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1/2 tsp. freshly squeezed lemon juice
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3-1/2 c. powdered sugar
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pinch of kosher salt
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1 to 2 T. milk, if needed to thin out the frosting
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