Mini Brownie Layer Cakes

1. 1

   Unmold the brownies from the pan and use a round cookie cutter (or the bottom of a glass) to cut four rounds. Store the scraps in an airtight container to snack on or crumble into brownie crumbs for use as garnish or on ice cream!

2. 2

   In the bowl of an electric mixer, whip the cream and sugar to medium peaks. Add the vanilla and mix to combine.

3. 3

   Transfer the whipped cream to a pastry bag fitted with a medium star tip. Place one brownie layer on a small plate. Pipe about 1/4 of the whipped cream on top of the brownie layer, and top with another piece of brownie. Top with another 1/4 of the whipped cream. Repeat with the remaining brownie and cream.

4. 4

   In a small pot, warm the raspberry jam over low heat to loosen it. Drizzle the warm jam over the cakes. If desired, top with a few crumbles of the brownie scraps.

No additional tips available.