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Last Updated on May 4, 2020 by Chenée Lewis
I don’t usually go overboard for Valentine’s Day, but I do have a tradition with some of my girlfriends to celebrate Galentine’s Day every year (shoutout to Leslie Knope). This year, I decided to make some treats for my friends and decided on brownies. Instead of just adding food coloring to make the frosting pink, I went with a raspberry buttercream frosting for an extra layer of flavor. Topped with some fun sprinkles, these raspberry frosted fudge brownies are perfect for a sweet treat for your loved ones, your friends, or just for you!
These brownies are VERY fudgy. If you undercook them a bit, they’re even more so, but I tend to like brownies a bit more set, with a fudgy center. These came out perfect.
Do I need to purée raspberries for these brownies?
Nope! You absolutely can cook down some raspberries into a lovely sauce for this frosting. But I made these on a Wednesday night, and I don’t know about you, but for me, time is at a premium on weeknights! I’m sure that fresh raspberries would be delicious and would amp up the raspberry flavor. But to save time, I took a cue from Sally’s Baking Addiction and tried out making a buttercream with raspberry jam. That cut down on the prep work and made this easy holiday treat even easier!
Give these raspberry frosted fudge brownies a try this year for Valentine’s Day, or any time of year for a delicious bite of chocolate and raspberry! You can also switch out the sprinkles for some shaved dark chocolate for a more elegant look. Happy Valentine’s Day!
For the Brownies
- 1 cup unsalted butter – (240g) two sticks, melted and cooled*
- 2 tablespoons vegetable oil
- 1 1/4 cups granulated sugar – (260g)
- 1 cup packed light brown sugar – (200g)
- 4 large eggs – room temperature
- 1 tablespoon pure vanilla extract
- 1 tsp sea salt
- 1 cup all-purpose flour – (130g)
- 1 cup unsweetened cocoa powder – (100g)
- 8 oz semisweet baking chocolate – chopped
For the Raspberry Buttercream
- 3/4 cups unsalted butter – (1 ½ sticks) room temperature
- 4 cups confectioners’ sugar – (480g)
- 2 tbsp heavy whipping cream
- 1 ½ tsp pure vanilla extract
- 1/2 tsp table salt
- ½ cup seedless raspberry jam – or more to taste
- Sprinkles or additional shaved chocolate – for topping
- Preheat oven to 350°F and position rack in center of oven.
- Grease a 9×13 baking pan with cooking spray and line with parchment paper.
- Combine cooled melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour (another minute).
- Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until JUST combined.
- Gently fold in the chopped chocolate.
- Pour batter into prepared pan, smoothing the top out evenly.
- Bake for 25-30 minutes or until center of brownies are just set. A toothpick entered into the center of the pan should come out dirty, but the batter should generally not jiggle when shaken.
- After cooling in pan for 15-20 minutes, carefully remove them out of the pan in one piece and allow to cool completely.
- Once cooled, frost with buttercream, top with sprinkles or shaved chocolate, and slice. These brownies can be stored at room temperature for 3 days, or refrigerated for up to 5 days.