Chambord Brownie Bites Recipe

Total Time: 1 hr 25 mins Preparation Time: 55 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 3 ounces cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 1 egg
• 1 (21 1/4 ounce) package betty crocker triple chunk brownie mix
• 1 tablespoon chambord raspberry liquor (optional)
• 2 (3 ounce) packages raspberry jell-o gelatin
• 1/2 cup boling water
• 1/4 cup chambord raspberry liquor
• 2 cups miniature marshmallows
• 8 ounces semisweet chocolate bars, chopped
• 3 tablespoons heavy cream

Recipe

• 1 brownies:.
• 2 preheat the oven to 350ºf.
• 3 line a 9"x12" pan with non-stick foil.
• 4 cream butter and cream cheese together, add egg and mix until smooth. combine creamed mixture with dry brownie mix and chambord, if using, stirring by hand. mixture will be thick.
• 5 spread evenly in foil-lined pan and bake for 30 minutes.
• 6 cool completely.
• 7 using a wooden skewer, poke holes at 1" intervals halfway down into the brownies.
• 8 filling:.
• 9 combine boiling water and both boxes of jello. stir until no more sugar or jello granules are visible and liquid is clear.
• 10 cool to room temperature. add chambord. pour cooled chambord jello mixture over top of cooled brownies.
• 11 top evenly with mini-marshmallows.
• 12 refrigerate for 2 hours.
• 13 cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart so as to allow topping to dribble down sides.
• 14 topping:.
• 15 melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy.
• 16 cool to room temperature, but still liquid enough to drizzle. scatter-drip chocolate over cooled brownies. (re-warm chocolate slightly as necessary.)
• 17 refrigerate to harden chocolate topping.
• 18 serve. refrigerate any leftovers, that is, if there are any left!