Mini Brownie Trifles layered with raspberry sauce, raspberry whipped cream, and fresh raspberries make an elegant and easy dessert perfect for holiday gatherings.
This post is brought to you by Driscoll’s. All text, images and opinions are 100% my own.
With the holidays approaching, I focus on recipes that are quick to assemble, look beautiful, and travel well for entertaining. Simple is my mantra — from meals to gift shopping — especially this year while Eric and I are moving during the season. Packing has been chaotic; I’ve often opened a box only to realize I already packed the item I needed. My box labels like “basement,” “living room,” and “kitchen” seemed helpful, but they haven’t made unpacking any easier.
At one point I discovered I’d packed my mini trifle glasses, jars, and favorite spoons. There was a small panic moment because I love individual desserts—mini trifles, cranberry parfaits, and single-serve cheesecakes are some of my favorites. There’s something about a tray of petite desserts that feels special, and portion-controlled desserts are ideal for holiday events.
When Driscoll’s asked me to develop a recipe using their bright, sweet raspberries, I immediately thought chocolate and raspberries — a classic pairing. The result: Mini Brownie Trifles layered with raspberry sauce, raspberry whipped cream, and finished with fresh raspberries. These trifles are straightforward to assemble; you can make the brownies and raspberry sauce the day before. They’re mini because that’s the whole point: easy to serve, elegant on a tray, and low-commitment for guests.
These Mini Brownie Trifles with Raspberries will stand out on any dessert table, especially amid standard holiday pumpkin treats. And if you find yourself reaching for a second or third while packing or unpacking, no one will judge — they’re mini, after all.
Love raspberries as much as I do? Follow Driscoll’s for inspiration, recipes, and berry ideas on their social channels.
Looking for more raspberry desserts? Try the No Bake Raspberry Cheesecake, Chocolate Raspberry Cake, or Raspberry Lemon Cupcakes.
Brownie Trifles with Raspberry Sauce
Ingredients
For the Brownies
- 4 ounces unsweetened chocolate, coarsely chopped
- 3/4 cup unsalted butter, cut into cubes
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 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
- 1/4 teaspoon pure vanilla extract
For the Raspberry Whipped Cream
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons raspberry sauce
Garnish
- Driscoll’s fresh raspberries
Instructions
Make the Raspberry Sauce:
- In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring often, until the raspberries break down, about 7–10 minutes. Remove from heat and stir in vanilla. Strain through a fine mesh sieve to remove seeds. Cool completely, then refrigerate at least one hour or overnight.
Make the Brownies:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
- In a microwave-safe bowl, heat chocolate and butter at 50% power for 2–3 minutes or until butter is melted. Stir until chocolate is melted.
- Whisk in sugar, eggs, vanilla, and salt. Gradually stir in flour until just combined. Spread batter into prepared pan.
- Bake 30–35 minutes; do not overbake. Cool completely.
- To make the raspberry whipped cream, combine heavy cream and confectioners’ sugar in a medium bowl. Beat with an electric mixer on medium until stiff peaks form. Gently fold in vanilla and 2 tablespoons raspberry sauce until evenly mixed.
Assemble the Brownie Trifles:
- Use a small glass or round biscuit cutter to cut the brownies into 6–8 circles. Slice each circle in half horizontally to make thinner layers. Place a brownie circle in the bottom of each trifle dish or small glass, spoon about 1 tablespoon raspberry sauce over it, then add a layer of raspberry whipped cream. Repeat layers and top with fresh raspberries.
Nutrition
Carbohydrates: 77 g,
Protein: 9 g,
Fat: 50 g,
Saturated Fat: 31 g,
Fiber: 7 g,
Sugar: 45 g
Nutrition information is automatically calculated and should be used as an approximation.
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Disclosure: This Raspberries… Now It’s Desserts post is sponsored by Driscoll’s. The views and opinions shared here are my own and reflect my experience with Driscoll’s berries. Thank you for supporting the brands that help make this content possible.