You’ll love the sophisticated simplicity of these tasty mini trifles — the rich chocolate brownies are balanced perfectly by fresh, ripe raspberries and lightly sweetened freshly whipped cream.
C’mon now. Brownies, raspberries, freshly whipped cream. Heavenly. This is dessert perfection in my mind.
Begin with freshly baked (but cooled) brownies. I would love to say that mine were homemade but they weren’t. They were Ghirardelli. Okay, you know what? I’m not ashamed, they are SUCH good boxed brownies. I sometimes make them for guests and everyone raves about them and asks me for the recipe.
I say, “Sorry, super top-secret.”
No, not really. What I really say is, “Oh my gosh, aren’t they amazing? They’re Ghirardelli!!!” Because most times I can’t lie even if I try. Plus I like to share the love. Anyways, this post isn’t sponsored by Ghirardelli so I’ll move on.
The ultra rich, chocolatey brownies are countered perfectly by the other ingredients in these mini trifles. The fresh raspberries, obviously. The perfect companion to deep dark chocolate. And then to moisten things up a bit, I smashed a bunch of raspberries for a super simple sauce. And then the crowning jewel of these mini trifles: freshly whipped cream. Leave the Cool Whip in the fridge — we need the real stuff in this situation. Make sure you have a super cold bowl and super cold beaters. Beat the heavy cream until it is light and fluffy — and add just a bit of sugar. I left mine just barely sweetened because a lot of sugar wasn’t needed due to the rich brownies. If you prefer things on the sweeter side, feel free to add a touch more sugar until it tastes just the way you want it.
And might I add — aren’t these pretty little desserts?
Looking for more quick and easy desserts? I have you covered.
Raspberry & Brownie Mini Trifles
You’ll love the sophisticated simplicity of these tasty mini trifles — the rich chocolate brownies are balanced perfectly by raspberries and whipped cream.
- one 8×8 inch pan of brownies, cut into bite-sized pieces
- 4 cups of raspberries, divided
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- Place 1 cup of the fresh raspberries in a fine mesh strainer placed over a bowl. Using a spoon, press the berries through the strainer so that the seeds remain in the mesh strainer. Discard seeds and set aside the pulp/juice.
- In a chilled mixing bowl, use a stand mixture and whip the cream and sugar together on medium speed until soft peaks form — about 6 minutes.
- In a large trifle dish or individual dessert dishes, layer pieces of the brownie, then add whipped cream, and then raspberries. Repeat until all the brownies, whipped cream and raspberries are used up. Then drizzle with reserved raspberry sauce and serve immediately.
Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan. I have been compensated by UDIM for my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube and Pinterest