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Prepare brownies according to box directions. Allow to cool.
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Remove from pan and cut as many heart shapes as possible with cookie cutter.
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Puree raspberries in food processor or blender.
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In a medium bowl, cream butter and raspberry puree.
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Add in powdered sugar 1 cup at a time. Mixing until smooth and creamy.
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Transfer filling to piping bag.
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Pipe filling around the edge of one of the brownie hearts. Then fill in the middle. Top with another brownie heart, gently pressing down to make a sandwich.
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For the finishing touch, dust the tops with powdered sugar.