I think we can all agree that everything tastes better in a mason jar. For The Rose Table en Blanc, I wanted something that was easily portable and that could be served chilled. Mini Blackberry Brownie Trifles were the perfect solution! I hope you love this as much as my guests and I did.
Photography by Katie Nixon Photography + my iPhone.
Blackberry Brownie Trifle
Brownies, see recipe below
Whipped cream, see recipe below
Blackberry sauce, see recipe below
- Cut brownies into cubes. Layer brownies, blackberry sauce, and whipped cream in mason jars, ending with whipped cream. Garnish with a fresh mint spring.
3/4 cup butter, melted
1 1/2 cups sugar
1/2 teaspoon salt
3/4 cup dark cocoa powder
3 large farm fresh eggs
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Line a 9″ x 13″ pan with parchment paper. Grease the parchment.
- Stir together the melted butter, sugar, and salt.
- Whisk in the cocoa powder.
- Add the eggs one at a time, beating until well-incoproated.
- Mix in the flour and baking powder.
- Stir in the vanilla extract.
- Pour into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely in the pan.
1-1/2 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
- Chill beaters and glass bowl for an hour.
- Pour whipping cream into bowl and beat until the cream starts to thicken.
- Add powdered sugar and vanilla extract. beat until soft peaks form. The powdered sugar will stabilize the whipped cream for several days.
12 oz blackberries
1/4 cup granulated sugar
2 Tbsp chopped mint
Splash vanilla extract
- Combine blackberries, sugar, and torn mint leaves. Smash blackberries with a fork. Stir in a splash of vanilla. Let sit for 30-45 minutes.
This recipe was created for my Le Diner en Blanc-inspired dinner party. Read more about The Rose Table en Blanc here.