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!

Click Here to PRINT This Recipe Now!