Decadent Chocolate Brownie and Raspberry Cream Shooters

Satisfy your sweet tooth with our Decadent Chocolate Brownie and Raspberry Cream Shooters.

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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.}

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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!)


Decadent Chocolate Brownie and Raspberry Cream Shooters
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Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 servings

Decadent Chocolate Brownie and Raspberry Cream Shooters

Incredible little jars of heaven. Sweet, tangy, creamy, chocolaty and outright decadent!


  • 1 box Brownie Mix ((I like Ghirardelli))
  • 1 Egg
  • 1/3 cup Vegetable Oil
  • 1/4 cup Raspberry Liqueur ((Framboise or Chambord))
  • 1/4 cup Dark Chocolate Syrup
  • 1 cup Dark Chocolate Chips (tossed in a bit of flour)
    Raspberry Cream
  • 1 cup Heavy Cream
  • 8oz Cream Cheese (softened)
  • 1/4 cup Raspberry Liqueur
  • 2 tablespoons Raspberry Preserves
    Raspberry Sauce
  • 1 bag Frozen Raspberries (6 oz.)
  • 1/4 cup Sugar
  • 1 tablespoon Orange Zest


  • Preheat oven to 350 degrees.
    Raspberry Sauce
  • Place frozen berries and sugar into a pot over medium high heat and bring to a boil.
  • Reduce to a simmer and cook for 10 minutes.
  • Stir in zest and set aside to cool
  • Mix brownie mix, egg, oil, liqueur, and chocolate syrup until well blended.
  • Stir in chocolate chips.
  • Pour into 9 by 9 inch baking pan sprayed with cooking spray and bake for 35 minutes or until a toothpick comes out clean 2” from the edge.
    Raspberry Cream
  • Whip heavy cream until soft peaks form.
  • Place cream in a bowl and set aside.
  • Back in the mixing bowl, whip softened cream cheese with preserves and liqueur until fluffy.
  • Fold in whipped cream.
    To Assemble Dessert
  • Cut small pieces of brownie and place in a tall shot glass or small Mason jar.
  • Top with a drizzle of raspberry sauce followed by raspberry cream.
  • Repeat with another layer of brownie, sauce and cream.
  • Garnish with a few raspberries, shaved chocolate and a mint sprig.