Raspberry Liqueur Brownie Trifles

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!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

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!

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