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!
In the bowl of an electric mixer, whip the cream and sugar to medium peaks. Add the vanilla and mix to combine.
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.
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.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.