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Food
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. Feel free to mix and match your serving dishes for added visual flair, be it a variety
of wine glasses, cocktail glasses or even mason jars for sealable sweets to eat on the go.
Individual Fruit and Brownie Trifles
PREP: 20 min , COOK: 30 m MINUTES , YIELD: 8 - 12 servings 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 cupsall-purpose flour • 1/8 teaspoon salt • 2 pints raspberries • Mini chocolate chips, for garnish
FEBRUARY 2017 Individual Fruit and Brownie Trifles
For the Whipped Cream • 1 1/2 cups chilled heavy cream • 1/3 cup sour cream • 3 Tablespoons sugar • 2 teaspoons vanilla extract
Directions
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 choco- late, 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 attach- ment. 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 pre- pared 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 com- pletely, invert the pan onto a cutting board and cut into 1/2-inch brownie crou- tons.
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 alternat-
ing layers of brownie croutons, whipped cream and raspberries. Garnish each tri- fle with a sprinkle of mini chocolate chips and serve immediately.
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