Chambord Brownie Bites are little rich chocolate gems flavored with raspberry and topped with marshmallows.

Chambord Brownie Bites Recipe


Chambord Brownie Bites combine the flavors of rich chocolate and raspberry. These little heavenly brownie gems have a layer of Chambord jelly amidst an abundance of chocolate and marshmallows. Easy to make and to die for!

Check your local package or liquor store for the small one-shot bottles of Chambord so you don’t have to buy a whole standard bottle. These are the little bottles like ones sold on airplanes. Any variety of raspberry liqueur will work just as well.

Chambord Brownie Bites Recipe

For the Brownies:
4 ounces cream cheese (half of a large block), at room temperature
6 Tablespoons butter, at room temperature
1 large egg
1 package (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk®)

For the Filling:
2 packages (3 ounces each) raspberry-flavored gelatin (you may substitute sugar-free)
1/2 cup boiling water
1/4 cup Chambord (raspberry liqueur)

For the Topping:
2 cups mini-marshmallows
1 large (8 ounces) semi-sweet or special dark chocolate bar, chopped
2 Tablespoons heavy cream (or 1 Tablespoon solid shortening)

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

Cream butter and cream cheese together. Add egg and mix until smooth. Combine creamed mixture with dry brownie mix, folding by hand using a large spatula. This will take some effort, but do not add any liquid. Mixture will be very thick. Spread evenly in foil-lined pan and bake for 30 minutes. Cool completely.

Using a wooden skewer, poke holes at 1-inch intervals halfway down into brownies.

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Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to room temperature. Add Chambord. Pour cooled Chambord gelatin mixture over top of cooled brownies. Top evenly with marshmallows. Refrigerate for 1 hours to set.

Melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy. Cool to room temperature, but still liquid enough to drip. Scatter-drip chocolate over cooled brownies. (Re-warm chocolate slightly as necessary.) Refrigerate about 30 minutes to harden chocolate drizzle. Serve. Refrigerate any leftovers.

Yield: 24 to 36 pieces

Chambord Brownie Bites Recipe Photo ©2023 Peggy Filippone

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