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+ servings

Individual Fruit and Brownie Trifles

Turn fudgy brownie croutons, whipped cream and fresh fruit into Individual Fruit and Brownie Trifles.
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
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.
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