Today’s Individual Brownie Trifles are a real delight. All the rich, decadent chocolate and cream you love in tidy individual servings. Perfect for special occasions or an after-school treat, everyone will love these beauties. They would be a perfect and easy way to celebrate Valentine’s Day or to serve for Super Bowl Sunday!
Chewy, cakey, or fudgy, I love all kinds of brownies. I’ve got quite a few recipes for them on the blog and today I was looking for something a little different. I was cruising around Pinterest and saw these cute Brownie Trifles and thought they would be fun to make and share with you!
Making your own whipped cream from scratch is so easy that I never reach for the pre-whipped products anymore. With a stand mixer you can have it made in just a couple of minutes and it tastes so much better than the other options, it is worth the extra few minutes to put it together.
Chocolate and fresh berries have been paired for ages, with cherries and raspberries making regular appearances. But you can use whatever fruit is in season. Or if you want, you can sprinkle the top with colored sugars, jimmies, or sprinkles. Feel free to get creative and have fun!!
You can use a boxed mix to make your own brownies or even buy them ready-made at the grocery store. If you want a gluten-free brownie recipe, you can try one of these, just leave off the toppings:
- The Best Chewy Brownies in the World
- Whipped Cream Cheese Brownies
- Dark Chocolate Brownies with Pecans and Caramel
- Easy Brownies with Peanut Butter Frosting
These Individual Brownie Trifles are so good that I may have eaten one as soon as my photography was done (and before dinner) … it was hard to stop at just one! I hope you make them for your friends and family soon – and savor every bite!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Individual Brownie Trifles:
- Baked and cooled brownies
- Heavy cream
- Powdered sugar
- Fresh berries, optional but delicious
- Fresh mint leaves, optional
- Sprinkles or other decorations, optional but fun!
How do I whip my own cream from scratch?
It is very easy, especially if you have a stand mixer or hand mixer with a whisk attachment. Pour a cup or two of heavy cream in the bowl and whip until foamy. Add a tablespoon or more of powdered sugar, to taste, mix on low until fully incorporated, then increase speed to medium or medium-high. Whip to firm peaks. Taste and add more sugar if needed.
How to make Individual Brownie Trifles:
- Bake the brownies and set them aside to cool completely (can be done a day ahead; store them covered)
- Whip the cream and sweeten it to taste, set aside
- Rinse the berries and mint; pat dry with paper towels
- Break the brownies into small pieces and create layers with the cream in glasses or bowls
- Garnish with the berries and mint and serve
If you are dairy-free, there are products available to help you create a dairy-free whipped “cream”. There are dairy-free heavy whipping creams or you can whip full-fat coconut milk or coconut cream. To help you, here is a great article from Minimalist Baker.
Some Recommended Tools to Help You Make These Brownie Trifles (affiliate links; no extra cost to you):
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- Baked gluten-free brownies, completely cooled
- 1 cup heavy whipping cream
- Powdered sugar, to taste
- Fresh berries, for garnish, optional
- Sprinkles, for garnish, optional
- Take the brownies out of the pan and break or cut into small bite-size pieces. They need to be small enough to easily eat.
- Pour the cream into the bowl of your mixer and using the whisk
attachment, beat on medium speed until foamy. Add a little powdered sugar and continue beating on medium-high speed until firm peaks form. Taste and add more sugar if desired.
- Rinse the berries and pat dry with paper towels.
- Using small glasses or bowls, layer a few piece of the brownies in the bottom and top with a dollop of the cream, add another layer of brownies and cream. Continue layering until you've filled your container, ending with cream on top.
- Sprinkle the top with a few berries or use sprinkles. Serve immediately.
- Make Ahead: Bake the brownies up to 24 hours in advance, cool, and store them at room temperature, covered. Assemble them just before you are ready to serve.
- Recipe from Jane at www.theheritagecook.com
Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 20mgCarbohydrates: 14gFiber: 0gSugar: 11gProtein: 1g
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