This is a delicious dessert recipe for a fudge brownie, topped with fresh raspberries and creamy whipped cream. These flavors work really great together, bringing you a fresh and flavorful dessert all in the convenience of a small jar so you get big flavor without the big mess.
1 cup All Purpose Flour
1/2 cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
2/3 cup Vegetable Oil
1 1/2 cups Sugar
2 teaspoons Pure Vanilla Extract
6 ounces Fresh Raspberries
1 1/3 cups Whipped Cream
To make the brownies, preheat the oven to 350 degrees F. Grease the inside of each jar with olive oil. Set aside until needed.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a separate medium bowl, combine the oil, sugar, vanilla, and eggs. Add the flour mixture and mix until fully incorporated. Divide the batter between the prepared jars.
Place the jars on a baking sheet and bake the jars until a toothpick inserted into the center of each comes out clean, about 25-30 minutes.
Allow the brownies to cool completely before assembling.
To assemble the trifles, place a few raspberries on top of the brownie in each jar. Top with a large dollop of whipped cream. Finish off each jar with the remaining raspberries. Serve and enjoy.
If not enjoying immediately, seal the jars with the lids and place in the refrigerator until ready to serve. The brownies will harden the longer they stay in the refrigerator. If you want to avoid this, keep the brownies at room temperature and wait to top the brownies with the whipped cream until ready to serve.
These trifles last up to 5 days, sealed and in the refrigerator.
4 16-ounce/Pint Jars