Brownie Trifles with Raspberry Sauce

Mini Brownie Trifles are layered with raspberry sauce, raspberry whipped cream and finished with fresh raspberries to create a delicious dessert worthy of any upcoming holiday celebration.

This post is brought to you by Driscoll’s. All text, images and opinions are 100% my own.

With the holiday season in full swing I’m all about creating recipes that are simple to make. But they also have to be beautiful, delicious, and perfect for holiday entertaining.

Simple has become my mantra. From dinner recipes to holiday shopping, I want everything to be simple. I’m still trying to figure out why Eric and I thought it would be an amazing idea to plan a move during the holiday season, but we did. And there’s no turning back now. We’re in the middle of packing everything that we don’t need – the only problem is, I need all the things.

I can’t tell you how many times I’ve headed out to the garage and sifted through a slew of boxes to locate something that we’ve already packed away. And don’t get me started on the horrible labels that I’ve given the boxes. I thought labels such as basement, living room, and kitchen would suffice. Turns out they don’t when you’re unpacking before you even move.

There may have been a moment when I realized we somehow packed all my mini trifle glasses, glass jars, and even my favorite spoons! How this travesty happened, I don’t know, but there was some serious panic at Chez Baking Addiction.

If you have followed My Baking Addiction for any length of time, you are probably well aware of the fact that I have a serious affinity for individualized desserts like these Cranberry Trifles and these No Bake Cranberry Cheesecakes. Especially if they’re served layered in small glass containers. Hence my panic.

There’s just something about a mini trifles on a pretty tray that speaks to me. And since they have built in portion control, they’re great for holiday get-togethers with family and friends. Hence unpacking boxes to find these mini glasses.

When Driscoll’s asked me to create a recipe using their gorgeous and sweet fresh raspberries, my mind immediately went to brownies. If there’s anything in life that should go together, it’s chocolate and raspberries. So I give you Brownie Trifles – layered with raspberry sauce, raspberry whipped cream and topped with – you guessed it, fresh raspberries. Not only are these Brownie Trifles with Raspberries easy to assemble, you can make the brownies and the raspberry sauce the night before. And they’re mini, because mini is always better, and I didn’t go through all the hard work of unpacking already-packed boxes for nothing.

Whether you’re creating a dessert for a holiday gathering or an impromptu get-together with your best friends, these Mini Brownie Trifles with Raspberries are sure to be a hit. And they’ll definitely stand out amidst a sea of the standard pumpkin desserts that are sure to fill dessert tables this holiday season.

Plus, if you have two or three in the process of eating your feelings because of allthepacking, no one’s really going to judge you. They’re mini.

Do you love raspberries as much as I do? Be sure to check out Driscoll’s on Facebook, Pinterest and Instagram for loads of berry inspiration, recipes, and so much more.

Looking for more delicious raspberry desserts?

No Bake Raspberry Cheesecake
Chocolate Raspberry Cake
Raspberry Lemon Cupcakes

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Brownie Trifles with Raspberry Sauce

By: Jamie

4.58 from 21 ratings

Prep: 30 minutes mins

Total: 30 minutes mins

Servings: 6 trifles

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Mini Brownie Trifles are layered with raspberry sauce, raspberry whipped cream and finished with fresh raspberries to create a delicious dessert worthy of any upcoming holiday celebration.

Ingredients

1x2x3x

US CustomaryMetric

For the Brownies

• ▢ 4 ounces unsweetened chocolate coarsely chopped
• ▢ ¾ cup unsalted butter cut into cubes
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon salt
• ▢ 1 cup all-purpose flour

For the Raspberry Sauce

• ▢ 12 ounces fresh raspberries
• ▢ 3 tablespoons granulated sugar
• ▢ 1 tablespoon freshly squeezed lemon juice
• ▢ ¼ teaspoon pure vanilla extract

For the Raspberry Whipped Cream

• ▢ 1 cup heavy cream
• ▢ 3 tablespoons confectioners’ sugar sifted
• ▢ ½ teaspoon pure vanilla extract
• ▢ 2 tablespoons raspberry sauce

Garnish

• ▢ Driscoll’s fresh raspberries

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.

Nutrition

Calories: 741kcal, Carbohydrates: 77g, Protein: 9g, Fat: 50g, Saturated Fat: 31g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 188mg, Sodium: 246mg, Potassium: 348mg, Fiber: 7g, Sugar: 45g, Vitamin A: 1431IU, Vitamin C: 17mg, Calcium: 83mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Disclosure: This Raspberries… Now It’s Desserts post is sponsored by Driscoll’s; however, the views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with Driscoll’s berries. Thank you for supporting Driscoll’s and the brands that continue to make My Baking Addiction possible.