Monday, June 30, 2014

Brownie Berry Trifle



For a while now, I have wanted to try making a trifle. Although the really huge ones look a bit intimidating, I thought it would be fun to make them in individual dishes.


After scrolling through some pictures of different trifles on pinterest, I decided on what kind I wanted to make. Something about strawberries and chocolate have always appealed to me. Plus, anything topped with homemade whipped cream is nearing perfection.


I did have a little trouble adding the chocolate sauce. If not extremely careful, it will probably get on everything. Also make sure the tip on the pastry bag is big enough so that it does not clog up. It took me a couple tries before I got the drizzle to look nice (I also spilled a lot of chocolate sauce...) but eventually, it worked beautifully. Raspberries would also make a nice substitute for strawberries if you don't have any on hand.



BROWNIE BERRY TRIFLE:

TIME: 85 MIN
PREP: 20 MIN
COOK: 30 MIN
CHILL: 20 min
ASSEMBLE: 15 MIN

OVEN: 350 degrees F

PAN: 9x13"

YIELD: 8 servings

INGREDIENTS:
BROWNIES:

2 cups sugar

1 cup butter

4 eggs

2 teaspoons vanilla

3/4 cup cocoa

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

CHOCOLATE DRIZZLE:

1 cup sugar

1/4 cup cocoa

3/4 cup evaporated milk

1/4 cup butter

1/8 teaspoon salt

1/2 teaspoon vanilla

WHIPPED CREAM:

3 cups heavy whipping cream

4 tablespoons granulated sugar

Strawberries, halved, for decorating

DIRECTIONS:

FOR THE BROWNIES:

Preheat oven to 350 degrees F. Line a 9x13" pan with parchment paper, allowing it to go up the sides. Grease paper.

Cream butter, sugar, eggs, and vanilla. Slowly add cocoa, and beat until well-combined. Add flour, baking powder, and salt. Pour into prepared pan, and bake for 30-35 minutes, or until it starts to pull away from the edges, and is set in the middle. Allow to cool for 10 minutes.

Quickly and carefully flip pan over, removing the brownies. Peel away parchment paper, cut away crusts, and chill for about 20 minutes. Cut into 1"-inch squares.

FOR THE CHOCOLATE DRIZZLE:

In a medium bowl, combine sugar and cocoa. Set aside.

Over medium-high heat, combine other ingredients. Slowly add sugar-cocoa mixture, stirring until well-combined. Allow to come to a boil, and boil for 2 minutes. Remove from heat, set inside fridge to cool.

FOR THE WHIPPED CREAM:

Beat together heavy whipping cream and sugar until stiff peaks form. Set aside.

TO ASSEMBLE:

Pour chocolate drizzle and heavy whipping cream into separate piping bags. In 8 glasses, pipe down a layer of whipped cream. Set down 3 strawberry halves. Pipe down another layer of whipped cream, and lay down 3 brownie bites. Pipe an additional layer, and decorate with strawberries, brownie pieces, and drizzle with chocolate. Serve immediately.




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