Raspberries & Cream Brownie Trifles

If you’re short on time, you can substitute 1 (8.5 oz.) package of brownie bites for our from-scratch version to whip up a treat that’s ready in minutes.


12 - 12 serving

Total Time

Prep Time

Cook Time


  • 1 stick butter melted
  • 10 oz. semisweet chocolate melted
  • 1/2 c. sugar
  • 2 eggs
  • 1 tbsp. vanila extract
  • 1 c. flour
  • 2 tsp. baking powder
  • 1 tbsp. instant espresso powder
  • 1/4 c. mini chocolate chips
  • 2 c. whipped cream
  • 1 pt. raspberries


Heat oven to 325ºF.

In large bowl, whisk butter, chocolate, sugar, eggs, and vanilla extract. Whisk in flour, baking powder, and espresso powder until fully incorporated. Fold in mini chocolate chips.

Pour batter into parchment-lined 8" square pan; bake 25 min. or until done. Let cool. Cut into 1" squares.

Layer brownie squares with whipped cream and rasberries in shooter glasses, alternating layers. Garnish with additional mini chocolate chips, if desired.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.