September 4, 2015
Mini Chocolate Brownie Trifles are layered with raspberry sauce, raspberry whipped cream and finished with fresh raspberries to create a delicious dessert worthy of any upcoming celebration.
Make the Raspberry Sauce: In a medium saucepan, stir together Driscoll’s raspberries, sugar and lemon juice. Heat over medium heat, stirring often until raspberries are broken down, about 7-10 minutes. Remove pan from heat and stir in vanilla extract. Strain sauce through a fine mesh sieve to remove the seeds. Allow sauce to cool completely. Cover and place in refrigerator for at least one hour or overnight.
Make the Brownies: Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
Bake for 30-35 minutes; do not over bake. Cool completely. When you are ready to assemble the trifles, make the raspberry whipped cream. In a medium bowl, combine cream and confectioners’ sugar. Use an electric mixer on medium speed to beat the cream until stiff peaks are formed. Fold in vanilla and raspberry sauce, gently folding until no streaks remain.
Assemble the Brownie Trifles: Use a small glass or round biscuit cutter to cut the brownies into 6-8 circular shapes. Once you have 6-8 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies. Place a brownie at the bottom of each trifle dish or small glass. Spoon about 1 tablespoon of raspberry sauce onto each brownie. Add a layer of raspberry whipped cream and repeat layers. Garnish with fresh raspberries.
For the Brownies
For the Raspberry Sauce
For the Raspberry Whipped Cream