Mini Brownie Trifles with Whipped Cream and Strawberries
With layers of brownies, strawberries, and whipped cream these mini brownie trifles are the perfect dessert for Valentine's Day or any special occasion.
1pintfresh strawberries(washed, tops removed, and quartered)
Instructions
To Make the Brownies
Preheat the oven to 350℉ and grease a 9x13-inch pan.
In a large mixing bowl, combine the sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder, and salt in a large bowl until well-mixed.
Use a spatula to gently spread the batter into the prepared baking pan. Bake in the preheated oven until done and a toothpick comes out clean when inserted in the middle of the brownies–about 20 to 30 minutes. Let cool for another 20 to 30 minutes before slicing into small bite-sized squares.
To Make the Whipped Cream
Using a mixer (handheld or stand) fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
Be careful not to over-whip. If you accidentally over-whip, the cream looks curdled and heavy. To correct, carefully pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until the whipped cream becomes smooth.
To Assemble the Mini Brownie Trifles
Fill each serving dish with alternating layers of brownie bites, fresh, quartered strawberries, and whipped cream. Garnish each trifle with a sprig of fresh mint and serve immediately.
Notes
The whipped cream can be used immediately or covered tightly and chilled in the refrigerator for up to 24 hours. You can substitute store bought whipped cream for this recipe if desired.