Make a box of brownies or your favorite brownie recipe, but divide the batter evenly and bake in two separate baking dishes (or one larger dish), so the brownies will be thin.
Make sure you alter the baking time so they don't burn or get crispy, which will happen if you don't, since there's less batter in each baking dish.
While the brownies are baking, whip heavy cream until soft peaks form, then add powdered sugar to taste, adding it slowly--a couple of tablespoons at a time. I used 1 pint of heavy cream, and about 1/2 c. of powdered sugar.
Once the brownies have cooled, use a biscuit cutter to cut circles out of them. Biscuit cutters work really well, and the edges are fluted, giving it an even fancier look! If you don't have them, you can always use a cookie cutter, or even a drinking glass.
Start with a brownie circle on the bottom of each serving plate, add a dollop of whipped cream and smooth to the edges of the brownie, add another brownie, then more whipped cream. One more brownie goes on top, with a little more whipped cream, and a few raspberries. Sift powdered sugar over the top of the dessert and serving plate.