Individual Fruit and Brownie Trifles

Say it with me now: brownie croutons, brownie croutons, brownie croutons.

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.

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.

Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons.

MAKE THE WHIPPED CREAM:

In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.

ASSEMBLE THE TRIFLES:

Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.