|Fudge brownie mix||8 1⁄2 Ounce (1 Package Atkins Quick Quisine Deluxe)|
|Unsalted butter||4 Tablespoon (At Room Temperature, 4 Tablespoons)|
|Water||1⁄3 Cup (5.33 tbs)|
|Unsweetened raspberry jam||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
1. Heat oven to 350°F.
2. Combine brownie mix, butter, water, and eggs in a medium bowl. Beat with an electric mixer until fluffy, 30 seconds.
3. Drop batter by slightly rounded tablespoonfuls 2 inches apart on un-greased baking sheets, flattening with the back of the spoon, to make 24 cookies. Bake until tops are puffed and springy when touched, 8 to 10 minutes. Transfer to a rack to cool.
4. Spread the bottoms of 12 cookies with jam, then spread with whipped cream. Top with remaining 12 cookies.