Raspberry Brownie Stacks

Jennifer, Bake or Break

While brownies are usually an everyday kind of dessert, these lovelies are something quite special. With just a little bit of cookie cutter magic, you can transform a pan of brownies into beautiful individual desserts.

A sweet, smooth raspberry filling is nestled between layers of fudgy brownie for a memorable dessert. You can substitute another flavor of preserves for your favorite fruit and chocolate pairing.

Raspberry Brownie Stacks
By Jennifer
Makes 8 brownie cakes (16 2-inch round brownies)


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


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.

Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out with moist crumbs. Allow to cool completely in pan.

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

Using the overhanging parchment paper, lift cooled brownies out of pan. Using a 2-inch round cookie cutter, cut brownies into circles.

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.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. Dolores said:

    recipes sound wonderful!