1(8 × 8 inch) pan of brownies, cut into bite-sized pieces(made from an 18 oz. pkg. brownie mix)
4cupsfresh raspberries, divided
1cupheavy whipping cream, chilled
1tablespoongranulated sugar
Instructions
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.
Notes
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.