This neat little Vday recipe comes from our gal, Colleen Buckner, made adorable Mommy-and-Me versions of the recipe for her girls. Sweet strawberry-raspberry creme filling is sandwiched between tender brownie slices. Chill well for best texture. These also make great ‘ice cream’ sandwiches, if you freeze them!
1 box Better Batter Fudge Brownie Mix batter, prepared using cake-like instructions
1 cup strawberries, cored and halved
1 cup raspberries
1 stick butter or nondairy margarine, softened
splash of vanilla extract
1-2 pounds Better Batter Corn Free powdered sugar, sifted (approx)
Preheat oven to 325 degrees. Prepare a 9×13 inch baking pan. To do so, fold a long piece of heavy foil into a 13″ wide strip and fit it inside a 9″ x 13″ metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray.
Prepare brownie batter using the 3 egg or bean version (cake like) directions from BB box. Pour the batter intto prepared pan and shake pan slightly or rap on counter to get rid of bubbles. Bake the brownies until slightly puffed and dry-looking. When brownies are done, a tester inserted into center should come out with some moist crumbs attached, but the center should not jiggle. Let cool completely in pan on rack, about 30 minutes to an hour.
After the brownies have completely cooled, use a butter knife or icing spreader and slide it along the sides of the pan where there is no foil. This will loosen any stuck-on brownies. Carefully flip the brownie pan over onto a large, flat surface. Slowly loosen foil to allow the brownies to slide out and onto the flat working surface. Proceed to use heart shaped cookie cutters to cut shaped out of brownies. Arrange cutters closely to avoid waste and to get the most designs out of your brownies.
Meanwhile, prepare filling:
Puree strawberries and raspberries in a food processor until smooth. strain through a large mesh strainer into a bowl, in order to create a smooth puree. Add softened butter and vanilla extract and beat until the mixture is well incorporated – it may look slightly curdled at this point.
Add Better Batter corn free powdered sugar slowly, about 1/4 c at a time, until desired consistency is reached – ideally this should be the texture of soft ice cream, but you can make it thicker or thinner if you wish.
Place half the brownie hearts on a flat working surface. Spread with equal amounts of Strawberry-Rasberry Creme Filling on each heart and top with a second brownie heart. Serve immediately, or place in the fridge for 30 minutes to allow the filling to firm up, first. Brownie hearts may also be frozen.