Ingredients:
- 1/2 cup (113g) unsalted butter, cut into cubes
- 6 ounces (170g) bittersweet chocolate (60-70% cacao), chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 8 ounces (225g) bittersweet chocolate (60-70% cacao), chopped
- 1 1/2 cups (355ml) heavy cream, divided
- 2 large eggs, separated
- 1/4 cup (50g) granulated sugar
- Pinch of salt
- 1 1/2 cups (355ml) heavy cream
- 2 tablespoons (25g) powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate shavings, for garnish (optional)
- Fresh raspberries, for garnish (optional)
- Coffee Liqueur or Sherry (optional for drizzling on brownies)
Instructions:
- Bake the Brownies: Preheat oven to 350°F (175°C). Grease and flour the baking pan. Melt butter and chocolate. Whisk in sugars, then eggs and vanilla. Whisk in dry ingredients. Pour into prepared pan and bake until set with a slight jiggle. Let cool completely.
- Make the Chocolate Mousse: Melt chocolate with 1/2 cup heavy cream. In a separate bowl, whisk egg yolks with sugar until pale. Temper the chocolate mixture into the yolks. In another bowl, whip egg whites with a pinch of salt until stiff peaks form. Gently fold egg whites into the chocolate mixture. Whip remaining 1 cup of heavy cream until soft peaks form. Gently fold whipped cream into the chocolate mixture. Cover and chill for at least 1 hour.
- Make the Whipped Cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the Trifle: Crumble or cube the cooled brownies. Begin layering in the trifle bowl: brownies, optional coffee liqueur or sherry drizzle, chocolate mousse, whipped cream. Repeat layers.
- Garnish and Chill: Garnish with chocolate shavings and/or fresh raspberries. Chill for at least 30 minutes before serving to allow the flavors to meld.