How to Make Raspberry Topped Espresso Brownies

by Rikki Kazmierowicz


  • ½ Cups Butter
  • 3 Ounces Good quality 80% dark chocolate
  • 2 Teaspoons Vanilla extract
  • 1 ½ Cups Sugar
  • 1 Teaspoon Salt
  • ¾ Cups Flour
  • 3 Eggs
  • For the espresso frosting:
  • 2 Tablespoons Cold espresso, or more
  • ½ Cups Butter (softened)
  • 1 Teaspoon Vanilla extract
  • ¾ Cups Powdered sugar
  • 1 Pint Raspberries (for topping)
  • Instructions

    Step 1

    Melt butter and chocolate in a pan, over medium heat. Stir stir stir, and don't let it burn :)

    Step 2

    After chocolate is fully melted, remove from heat and whisk in sugar!

    Step 3

    Then stir in vanilla, salt, and 3 eggs!

    Step 4

    Add flour, a little at a time, keep whisking!

    Step 5

    Time to make your butter cream! Whisk all frosting ingredients together, adding more sugar, or espresso, depending on the consistency you prefer. Let it beat for up to 5 minutes, until fluffy!

    Step 6

    Place in a parchment lined, 9x13 pan, and bake at 350 degrees Fahrenheit for 25 min. Remove from oven and immediately place in freezer, this will keep the brownies from losing moisture.

    Step 7

    Wait until completely cool, and then using a cookie cutter, remove from pan carefully. :)

    Step 8

    I chose to make little hearts!

    Step 9

    Put frosting into a piping bag, pipe, and stack brownie bites, then place a berry on top. I drizzled mine, with ground espresso granules, for a little creative touch!

    Step 10

    Take a few pictures, and snapchat them to your friends. Let them be jealous. ;)

    Step 11

    Happy baking!!