Individual Fruit and Brownie Trifles

By Eat More Chocolate Team    ,   

April 15, 2015

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Chewy, crispy, fudgy cubes of bite-sized chocolate perfection. Toss them into fruit salad, skewer them on a stick, sprinkle them atop a cake or, perhaps my favorite use of all, layer them with whipped cream and fresh fruit in these Individual Fruit and Brownie Trifles.

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: 8 - 12 Servings


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.


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