Raspberry Fudge Brownie Sandwiches

  • Raspberry Fudge Brownie Sandwiches

    I know, I know.  I missed the Valentine’s Day boat with these heart-shaped sandwiches of sin.  I’m a horrible baker-wife.

    I realized on Valentine’s morning, as we sat planning what we were going to make for our most-romantic-dinner-on-the-couch-that-night-while-watching-The Americans-and-drinking-a-bottle-of-Monte-Bello, that I had nothing to offer The Husband by way of dessert.

    “Oh shit.”

    I hadn’t planned a dessert for him, which was made kind of okay since he forgot my card at his office.  So of course I scurried and whipped up a batch of brownies, but didn’t spread the raspberry jam between the cute little heart shapes of chocolatey goodness until two days later.  (Insert guilty-looking face here.)
    I think The Husband actually had one of the heart-shaped brownies on Valentine’s though, sans raspberry sandwich situation (I don’t really remember details after 8pm because of the aforementioned bottle of wine), as I vaguely remember him getting one (or two?) out of the sealed ziploc bag that night.  Ah, the picture of romance.  Having to forage for your own totally-last-minute-partially-assembled dessert.  I owe him one of his favorites, big time.

    Adapted from my World’s Greatest Fudge Brownie recipe…

    4 ounces chopped unsweetened chocolate (the better the chocolate, the better the brownie)

    3/4 cup unsalted butter

    2 cups sugar

    2 1/2 teaspoons real vanilla (use the real stuff)

    3 lightly beaten eggs

    1 cup flour

    1 1/2 teaspoons salt

    Optional: 1 tablespoon instant espresso powder

    2/3 cup raspberry preserves

    1. Preheat oven to 350° and grease a large foil-lined cookie sheet with edges.
    2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
    3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
    4. Pour into prepared pan (spread evenly with an offset spatula) and bake for 24 – 26 minutes (until center is just set).
    5. Cool in the fridge & cut into heart shapes (or any shape you’d like).
    6. Spread raspberry jam onto one heart and layer a second on top.

    Tips:

    • I omitted the chocolate chips  because I knew they would be irritating to cut through with my heart-shaped cutter thing.  You can brave it and add them (maybe the mini ones) anyway…
    • No large cookie sheet with edges?   You’re basically trying to make a really thin layer of brownie, so by all means- use several 9 x 13″ pans instead.  Try to keep the batter no more than 1/2″ thick.
    • Prefer a thicker raspberry layer?   Go ahead and microwave your jam or preserves for 30 seconds to a minute, and stir… you’ll have a much thicker jam to work with after it cools.
    • Try not to freeze if you have already made the jam sandwiches.   The brownie hearts will freeze well, just not the jam.
    • Check the brownies in the oven regularly.  Depending how thick your batter is (because of the size of your pan), they might take more or less time to bake.
    • Sprinkle confectioners’ sugar over top.  I would have if I had any in the house.
    • Enjoy!

     

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    February 18th, 2015 | More Sweets Please | No Comments | Tags: , ,

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