If you’re short on time, you can substitute 1 (8.5 oz.) package of brownie bites for our from-scratch version to whip up a treat that’s ready in minutes.
- 1 stick butter melted
- 10 oz. semisweet chocolate melted
- 1/2 c. sugar
- 2 eggs
- 1 tbsp. vanila extract
- 1 c. flour
- 2 tsp. baking powder
- 1 tbsp. instant espresso powder
- 1/4 c. mini chocolate chips
- 2 c. whipped cream
- 1 pt. raspberries
Heat oven to 325ºF.
In large bowl, whisk butter, chocolate, sugar, eggs, and vanilla extract. Whisk in flour, baking powder, and espresso powder until fully incorporated. Fold in mini chocolate chips.
Pour batter into parchment-lined 8" square pan; bake 25 min. or until done. Let cool. Cut into 1" squares.
Layer brownie squares with whipped cream and rasberries in shooter glasses, alternating layers. Garnish with additional mini chocolate chips, if desired.