Individual Fruit and Brownie Trifles

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.

While brownie croutons have stolen my heart, the real emphasis here is the individual aspect of this easy, yet impressive dessert. I’m none too shy to express my enthusiasm for no-sharing-required desserts. (See: Salted Caramel Apple Hand Pies.) So when it comes to the trio of dark chocolate, homemade whipped cream and fresh fruit, you better believe your spoon isn’t coming near my glass.

Feel free to mix and match your serving dishes for added visual flair, be it a variety of wine glasses, cocktail glasses or even mason jars for sealable sweets to eat on the go.

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

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.

FULL RECIPE https://www.justataste.com/