Raspberry Cream Brownies

Is anyone else obsessed with the Russell Stover holiday chocolates? Specifically the raspberry cream and strawberry cream filled hearts? I seek them out in the drug store for each and every holiday, and FYI, I recently discovered they’re under 200 calories so they’re practically a salad am I right ? I wanted to incorporate their flavors and textures in a festive brownie and all I can say is , “call me ,” “kiss me,” “love me” and “be mine” baby. All you need to do is make your favorite brownie recipe, and then top them with my easy raspberry marshmallow cream frosting that is made with butter, powdered sugar , freeze dried raspberry powder and marshmallow fluff. Drizzle the whole thing with my homemade chocolate shell and a sprinkle of freeze dried raspberries and WOW you have the perfect Valentine’s Day treat. They’re honestly stunning (if I do say so myself) and they taste exactly like those Russell Stover chocolates! Happy Valentine’s Day my lovers!

Raspberry Cream Brownies-

(Note: you can also use this cream on top of cupcakes!)

An 8x8 inch pan of your favorite brownies (if using boxed I prefer Ghirardelli)

Raspberry Marshmallow Cream-

1 stick of unsalted butter, softened  

7 oz Marshmallow fluff

1 cup powdered sugar

1 teaspoon pure vanilla extract 

Pinch of salt 

2 tablespoons freeze dried raspberry powder (I get “Summmer Ingredients” brand from amazon)(You can also use freeze dried strawberry powder if you prefer!)

Chocolate shell-

1 cup of semi sweet chocolate chips 

1 1/2 teaspoons of Coconut oil 

Cream Steps-

1. Using a stand mixer or electric hand beaters, beat together the butter powdered sugar, vanilla, fluff and pinch of salt until creamy and combined.

2. Add in the raspberry powder and beat until combined. 

3. Add your cream to a piping bag and pipe the cream in a zig-zag pattern over the top of the cooled brownie tray. Place in the fridge to set for 15 Minutes while you make the chocolate shell. 

4. For the chocolate shell place the chocolate chips and coconut oil in a microwavable bowl (can also do it on the stove over a double boiler). Microwave on high for approximately 1 minute to 1 minute 30 Seconds until smooth and pourable.

5. Drizzle or cascade the melted chocolate over the top of the raspberry cream layer of the brownies. For an extra pop of color and fruit flavor, sprinkle some freeze dried raspberry powder over the chocolate layer before it sets. Allow to set in the fridge for 15 minutes and then cut and enjoy!