Thursday, 12 February 2015



Yield: 8 - 12 servingsFor 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

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. *Just a Taste Magazine*

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