Decadent Chocolate Brownie and Raspberry Cream Shooters

I am a self-proclaimed two bite girl when it comes to desserts. Wasn’t born with a sweet tooth and still don’t have much of one. But when I was pregnant with my third kiddo, who we aptly call the “Prove Me Wrong” child, I could not get enough of desserts.

One day while I was sourcing for fabrics for a design client, I passed a Baskin Robbins on my way to the fabric store. As I was walking the aisles filled with bolts and bolts of fabrics, I simply could not concentrate! Normally, I can whip through the fabrics, pulling exactly the right ones for the design job and get it done in a matter of minutes. Not that day. Nope. All I could think about was that damn ice cream. SO much so that I left the store, got back in my car and drove directly to the ice cream shop. I walked in and ordered the biggest double scoop I could and the second I took that first bite, I swear my eyeballs rolled back in my head. It was sheer heaven!

When I created this recipe, I had that same experience from 7 years ago at the first bite of these incredible little jars of heaven. Sweet, tangy, creamy, chocolatey and outright decadent! They are simple to make and really fun to serve in small mason jars at a get together, party or picnic with family and friends!

Start with a boxed brownie mix that you doctor up with extra chocolate syrup, chocolate chips, and raspberry liqueur. Mix that well and bake in the oven. Allow to cool. While that’s baking, start your raspberry sauce. Frozen raspberries are placed in a small pot with sugar and orange zest and simmer for a bit then allowed to cool.

Make the raspberry cream too. Whip heavy cream and set aside.

Cream cheese is whipped together with raspberry preserves and liqueur until fluffy. Gently fold in the reserved whipped cream.

Once cooled, strain the raspberry sauce through a fine sieve, scraping the underside of the strainer as needed. {TIP: You can transfer the strained sauce in a Ziploc bag with a corner tip snipped off for easy assembly of the brownie shooters later.}

To assemble, simply start with a small piece of brownie stuffed into the bottom of a small mason jar. Top with a dollop of cream, followed by a squiggle of sauce. Repeat another layer and top with fresh raspberries and mint. {TIP: To prepare ahead for an event, leave off the fresh raspberries and mint. Place the lids on the jars and set aside baggies of raspberries and mint to garnish once you’re ready to serve.}

For more super yummy bites of chocolate heaven, check out Mandy’s Triple Chocolate Kahlua Cake (our most pinned recipe ever!) and Orange Chocolate Chunk Cookies. For those of us who like to drink our dessert, step over to White Chocolate Coconut Martini (it’s like a Mounds Bar in a cocktail. No lie!)