You’ll love the sophisticated simplicity of these tasty mini trifles. Rich chocolate brownies are balanced perfectly by fresh, ripe raspberries and lightly sweetened freshly whipped cream.
Why you’ll love it: It’s so easy to prep the elements of this dessert (start with an easy brownie mix!) and put it together when you need it. Everyone loves this recipe!
How long it takes: 10 minutes (once the brownies are baked)
Equipment you’ll need: fine mesh strainer, mixer, dessert bowls
C’mon now. Brownies, raspberries, freshly whipped cream. Heavenly! This is dessert perfection in my mind.
The base of the trifle is freshly baked (but cooled) brownies. I would love to say that mine are homemade but they aren’t. They are from a Ghirardelli boxed mix. They are SUCH good boxed brownies and so easy to make.
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!”
About These Mini Trifles
The trifles are basically three layers: brownie chunks, fresh raspberries, and whipped cream. I guess there are really four layers because I make a fresh raspberry sauce to drizzle over the trifles.
Wouldn’t you agree that fresh raspberries are the perfect companion to deep dark chocolate? The ultra rich, chocolatey brownies are balanced perfectly by the tart raspberries. It’s a sweet/tart thing.
The crowning jewel of these mini trifles is lightly sweetened freshly whipped cream. Leave the Cool Whip in the fridge, we need the real stuff in this situation (although if Cool Whip is what you like, go for it!).
The whipped cream is just barely sweetened because the rich brownies provide most of the sweetness. If you prefer things on the sweeter side, feel free to add a touch more sugar to the whipped cream until it tastes just the way you want it.
For perfect whipped cream, make sure you have a super cold bowl and super cold beaters. I usually put mine the freezer for a half hour or so before I whip the cream.
Make It Your Own
- Make homemade brownies. If you have a favorite brownie recipe, go for it. You may use any boxed mix you prefer, as well.
- Substitute strawberries for the raspberries. Instead of making the puree, simply crush a cup of the strawberries.
- Turn this dessert into an amazing sundae. Simply substitute ice cream for the whipped cream.
Make Ahead Tips
Bake the brownies ahead of time so they have a chance to cool off before cutting them into squares and adding them to the trifles.
Make the raspberry puree up to a day ahead of time and refrigerate.
- 1 (8 × 8 inch) pan of brownies, cut into bite-sized pieces (made from an 18 oz. pkg. brownie mix)
- 4 cups fresh raspberries, divided
- 1 cup heavy whipping cream, chilled
- 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, whip the cream and sugar together on medium to high speed until soft peaks form — about 6 minutes.
- In individual dessert dishes (or a large trifle bowl), layer brownie pieces, add a layer of whipped cream, and then fresh raspberries. Repeat until all the brownies, whipped cream and raspberries are used up.
- Drizzle with reserved raspberry sauce and serve immediately.
- I prefer Ghirardelli brownie mixes. An 18 oz. box makes an 8 x 8 inch pan of brownies. If you prefer, make homemade brownies.
- Make Ahead: The brownies can be prepped ahead and cooled. The raspberry puree can be made ahead. Whipped cream is best made immediately before serving. Assemble the trifles right before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.