Brownie Trifles with Raspberry Sauce
User Reviews
4.6
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Prep Time
30 mins
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Total Time
30 mins
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Servings
6 trifles
Brownie Trifles with Raspberry Sauce
Description
Brownie Trifles with Raspberry Sauce begin with baking buttery, dense brownies using unsweetened chocolate, butter, sugar, eggs, vanilla, and flour to achieve a rich chocolate flavor. The raspberry sauce is made by cooking fresh raspberries with sugar and lemon juice, then sieving out the seeds to create a smooth, vibrant sauce. This sauce is cooled before combining some with whipped cream, which is sweetened and flavored to complement the brownies and sauce. The dessert is assembled in layers, alternating the tender brownie pieces with the raspberry sauce and raspberry whipped cream for a harmonious taste and texture combination.
The dessert offers a blend of deep chocolate richness balanced by the fresh, tangy raspberry components. The whipped cream lightens the overall texture, making it less dense and more refreshing. Baking the brownies until just done ensures a moist and tender consistency, while the sauce adds a fruity brightness. This treat works well served chilled, suitable for occasions where a layered, elegant chocolate and berry dessert is desired.
Since the raspberry sauce is best chilled for at least an hour or overnight, preparing it in advance allows the flavors to develop fully. The brownies should be cooled completely before assembling to maintain the integrity of the layers. This dessert holds well when refrigerated and can be assembled shortly before serving for the best texture contrast.
Ingredients
For the Brownies
- 4 ounces unsweetened chocolate coarsely chopped
- ¾ cup butter cut into cubes, unsalted
- 1 cup granulated sugar
- 3 egg large
- 1 teaspoon vanilla extract pure
- ½ teaspoon salt
- 1 cup all-purpose flour
For the Raspberry Sauce
- 12 ounces raspberries fresh
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon vanilla extract pure
For the Raspberry Whipped Cream
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar sifted
- ½ teaspoon vanilla extract pure
- 2 tablespoons raspberry sauce
Garnish
- raspberries brand example: Driscoll's fresh
Instructions
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.
- Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 2-3 minutes or until butter is melted.
- Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
- Spread the batter into prepared pan.
- 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.
User Reviews
Overall Rating
4.6
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