Raspberry Brownie Stacks

By margiekyle

Ingredients

• 1 cup (6 ounces) semisweet or bittersweet chocolate
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 4 ounces cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1/4 cup raspberry preserves
• chocolate sprinkles, for garnish

Details

Servings 8
Adapted from goboldwithbutter.com

Preparation

Step 1

Makes 8 brownie cakes (16 2-inch round brownies)

Directions:

Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment paper so that the paper overhangs on two opposite sides.

Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half power in 30-second increments until butter is melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.

In a small bowl, combine flour, baking powder and salt.

In a separate bowl, beat sugar, eggs and vanilla extract until well-blended. Add chocolate mixture and mix until combined. Gradually add flour mixture. Mix just until combined.

To make the filling, beat cream cheese, confectioners’ sugar and preserves until combined.

Spread filling on top of a brownie circles. Place another brownie on top of filling. Repeat with remaining brownies.

If desired, place a dollop of raspberry filling on top of each brownie stack. Garnish with chocolate sprinkles. If necessary, refrigerate brownies until filling has set.