Description
Delight in these Raspberry Brownie Parfaits, a visually stunning and incredibly delicious dessert that combines rich, fudgy brownies with a vibrant raspberry swirl and creamy whipped topping.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- fresh raspberries (for garnish)
- chocolate shavings or curls (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper for easy removal. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Stir in the vanilla extract. Add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chocolate chips. Spread the brownie batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Let the brownies cool completely in the pan on a wire rack. Once cooled, cut the brownies into small bite-sized cubes.
- While the brownies are cooling, prepare the raspberry swirl. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a sauce, about 5-8 minutes. For a smoother sauce, press the mixture through a fine-mesh sieve to remove the seeds. Let the raspberry sauce cool completely.
- In a chilled bowl, add the cold heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form. Be careful not to over-whip.
- To assemble, grab your serving glasses, jars, or bowls. Begin by placing a layer of brownie cubes at the bottom of each glass. Spoon a generous dollop of whipped topping over the brownies. Drizzle a spoonful of the cooled raspberry sauce over the whipped topping. Repeat the layering process until your glasses are filled, ending with a layer of whipped topping.
- Before serving, garnish the top of each parfait with a few fresh raspberries and some chocolate shavings or curls. Let the parfaits chill in the refrigerator for at least 30 minutes before serving.
Notes
- For best results, use high-quality cocoa powder.
- Ensure the heavy cream is very cold for optimal whipping.
- Allow parfaits to chill for at least 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 parfait
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Raspberry Brownie Parfaits, Dessert, Brownies, Raspberry, Whipped Cream