Brownies ‘n’ Cream Stacks

Dates in the batter are the secret ingredient that ensure these bite-sized delights bake up extra moist and delicious — a cherry-berry sauce makes ‘em even better.

Ingredients

• 1 cup pitted dates
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ¼ tsp. baking powder
• ¼ tsp. salt
• 4 eggs
• 1 cup + 2 Tbs. granulated sugar
• ½ cup butter, melted
• 1 ½ tsp. vanilla extract
• ½ cup raspberries + additional
• 4 oz. fresh cherries, pitted, halved
• 1 (8 oz.) pkg. cream cheese, at room temp.
• 1 cup confectioners’ sugar
• 1 ½ cups heavy cream
• Fresh mint leaves (optional)

Instructions

1. Heat oven to 350°F. Coat 15¼” x 10¼” rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. In small bowl, combine dates with enough boiling water to cover. Let stand until soft, about 1 hr.; drain. Meanwhile, in medium bowl, whisk flour, cocoa powder, baking powder and salt; reserve.
2. In food processor, puree dates with 2 Tbs. hot water. In large bowl, combine eggs, 1 cup granulated sugar, butter, 1 tsp. vanilla extract and dates. Fold in reserved flour mixture; spread in pan. Bake until toothpick inserted in center comes out clean, about 12 min. Transfer to rack; let cool.
3. In food processor, puree raspberries, cherries and remaining 2 Tbs. granulated sugar; strain. On medium speed, beat cream cheese, confectioners’ sugar and remaining ½ tsp. vanilla until smooth. On low, gradually beat in heavy cream; on medium, beat until stiff. Transfer to pastry bag fitted with star tip. Using 2½” round cookie cutter, cut out 16 shapes from brownie.
4. Transfer 8 brownies to serving plate; pipe on cream. Top with remaining brownies, fruit sauce and cream. If desired, garnish with mint.