If you’re like me, you make New Year’s Eve all about the dessert. Don’t worry, I make sure to eat plenty of fun appetizers and other delicious food, but the dessert is the part I’m really waiting for. This year, I decided to take a fun twist on a classic one, the brownie. And the delicious Raspberry Liqueur Brownie Trifle was born!
These individual trifles combine a fudge-like, raspberry liqueur flavored brownie with layers of fluffy whipped cream and fresh raspberries. They’re the perfect dessert to help you ring in the New Year!
To get started, you’ll need to heat the butter and chocolate in a double boiler or in the microwave until both are melted and combined. Transfer the mixture to your stand mixer and add the sugar.
Once the mixture has cooled off a little, add in the raspberry liqueur, vanilla, and eggs. Make sure to scrape down the sides of the bowl before adding the flour, cocoa powder, and salt on low, mixing just until it is combined.
Bake the brownies for about 30-35 minutes and let them cool for another 30 minutes after you pull them out of the oven. Once your brownies have cooled, you can get started on making the delicious whipped cream. Just blend together the heavy whipping cream and sugar until somewhat stiff peaks form.
And now comes the best part, your trifles are ready to be assembled. Any sort of wide glass will work when it comes to showing off your trifle. It’s easiest to use one that has a wider base in addition to a wide rim because it allows for your first layer of brownies to have enough space.
Make sure that you take your time layering each trifle because every layer is clearly visible from the outside. You can use a wet paper towel or cloth to wipe away any whipped cream that has smudged the glass if you want to make sure things look extra neat or you can get creative and make each layer overlap the other.
In order to layer your trifle, you’ll need to cut your brownies into small squares. The squares will most likely need to be smaller than you think depending on the size of the glass you will be placing them in. I recommend using a plastic knife to make sure that the brownies are cut evenly and neatly.
Start by placing a layer of brownies into your glass. You’ll have plenty of brownies to work with so you can make the layer as thick or thin as you like. Once your brownies are in place, scoop a dollop of whipped cream over the brownies and carefully spread it to all sides of the glass so it fully covers the brownies. Carefully layer raspberries over the whipped cream. Then add another layer of brownies followed by another layer of whipped cream. Now you’re all set to dig in!
Raspberry Liqueur Brownie Trifles
Author: Marisa Guerra
Raspberry Liqueur Brownies
- 5 tbsp butter
- 4 oz bittersweet chocolate, finely chopped
- 1 cup sugar
- 1 ½ tbsp raspberry liqueur
- 1 tsp vanilla
- 2 eggs
- ¾ cup flour
- ¼ cup cocoa powder
- ¼ tsp salt
- Preheat oven to 350º.
- Line an 8 or 9 inch square pan with parchment paper.
- Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
- Transfer chocolate mixture to a stand mixer, add sugar, and mix on medium until it is well blended.
- Let the mixture cool slightly before adding in the raspberry liqueur and vanilla.
- Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.
- Carefully pour the batter into the pan and smooth it out until it is even.
- Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean.
- Cool for 30 minutes on a cooling rack before gently running a knife around the edges of the pan.
- 1 cup heavy cream
- 1 ½ tbsp sugar
- Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Cover and refrigerate until ready to use and slightly whisk before using if need be.
6 oz raspberries
- Using a plastic knife, gently cut the brownies into small squares.
- Carefully place a layer of brownies in your glass.
- Top brownies with a dollop of whipped cream, spreading the whipped cream so it fully covers the brownie layer. You can use a wet towel to remove any smudges of whipped cream on the glass.
- Add a layer of raspberries over the whipped cream.
- Place another layer of brownies over the raspberry layer
- Top the trifle off with one last layer of whipped cream, spreading it so it fully covers the brownie layer.