Servings 8 servings
Ingredients
For the brownies:
- 7 ounces unsweetened chocolate, roughly chopped
- 3/4 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/8 teaspoon salt
- 2 pints raspberries
- Mini chocolate chips, for garnish
For the whipped cream:
- 1 1/2 cups chilled heavy cream
- 1/3 cup sour cream
- 3 Tablespoons sugar
- 2 teaspoons vanilla extract
Instructions
Make the brownies:
- Preheat the oven to 350ºF. Grease a 9-inch baking dish with cooking spray and set it aside.
- In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes.
- Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons.
Make the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.
Assemble the trifles:
- Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.
Notes
- Feel free to mix and match your serving dishes for added visual flair—wine glasses, cocktail glasses or even mason jars work great! If you prefer, you can also make one large brownie trifle in a trifle dish for a stunning centerpiece.
- Make-ahead: Bake and cut the brownies up to 2 days in advance, storing them in an airtight container at room temperature. Make the whipped cream up to 24 hours ahead, covering and refrigerating it—just re-whip if needed. Assemble the trifles right before serving to keep the brownies fresh and avoid sogginess.
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