Individual Fruit and Brownie Trifles

By srumbel

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
from justataste.com

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

Preparation

Step 1

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.

Yield: 8 - 12 servings