Mini Brownie Trifles with Raspberry Whipped Cream

In a medium saucepan, stir together raspberries, sugar and lemon juice. Heat over medium heat, stirring often, 7 to 10 minutes or until raspberries are broken down. Remove pan from heat and stir in vanilla. Strain sauce through a fine mesh sieve to remove seeds. Allow sauce to cool completely. Cover and place in refrigerator for at least one hour or overnight. 

Preheat oven to 350°F. Line an 8 × 8-inch baking pan with foil and spray with nonstick cooking spray.

Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 2 to 3 minutes or until butter is melted. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt until fully incorporated. Gradually add in flour; stir until just combined.

Spread batter into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean; do not over bake. Cool completely.
 

When you are ready to assemble the trifles, make the raspberry whipped cream. In a medium bowl, combine cream and confectioners’ sugar. Use an electric mixer on medium speed to beat the cream until stiff peaks form. Gently fold in vanilla and raspberry sauce until no streaks remain.

Use a small glass or round biscuit cutter to cut the brownies into 6 to 8 circular shapes. Once you have 6 to 8 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now 2 thinner circular brownies. Place a brownie at the bottom of each trifle dish or small glass. Spoon about 1 tablespoon of raspberry sauce onto each brownie. Add a layer of raspberry whipped cream and repeat layers once. Repeat with remaining ingredients. Garnish with fresh raspberries.