Turn fudgy brownie croutons, whipped cream and fresh fruit into Individual Fruit and Brownie Trifles.
5 from 2 votes
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 8servings
Ingredients
For the brownies:
7ouncesunsweetened chocolate, roughly chopped
3/4cupunsalted butter
1/4cupwater
1cupsugar
3/4cuppacked light brown sugar
2large eggs
1teaspoonvanilla extract
1 1/3cupsall-purpose flour
1/8teaspoonsalt
2pintsraspberries
Mini chocolate chips, for garnish
For the whipped cream:
1 1/2cupschilled heavy cream
1/3cupsour cream
3Tablespoonssugar
2teaspoonsvanilla 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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