Brownie And Raspberry Parfaits Food

RASPBERRY-CHOCOLATE PARFAITS

Steps:

• Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.

BROWNIE COCONUT RASPBERRY MOUSSE PARFAITS

Steps:

• To rim: Melt 1/2 oz baking chips in your microwave for 20 second intervals, stirring between each interval, until melted.
• Pour the melted chocolate on a small plate and pour 3 Tbsp sweetened coconut flakes on a separate small plate.
• Dip 2 large parfait glasses, rim side down, in the chocolate and then followed by the coconut. Let chill in the refrigerator until hardened and ready to assemble.
• Melt the 1/2 cup baking chips using the same method as the rimming.
• Pour the melted chocolate, avocado, 1/2 cup raspberries, sugar, vanilla extract and vanilla almond milk into a small food processor. Process until completely smooth and well combined.
• Take the chilled glasses out of the fridge and spoon 1/4 of the mousse into each glass.
• Top each layer of mousse with 2/3 cups of fresh raspberries.
• Follow the raspberries with 1/2 cup of brownie chunks per glass.
• Sprinkle 2 Tbsp of coconut over the brownie chunks per glass.
• Finish by dividing the remaining mousse and, finally, the remaining brownie chunks.
• Devour!

BERRY BROWNIE PARFAITS

Steps:

• Beat pudding mix, milk and rum extract in medium bowl 2 minutes, using wire whisk. Refrigerate 10 minutes. Fold in whipped topping.
• Cut each brownie into 12 squares. For each serving, spoon about 2 tablespoons pudding mixture into 6- to 10-inch parfait glass. Top with 4 brownie pieces and 4 raspberries; press lightly. Repeat layers. Top each with 2 tablespoons pudding mixture. Refrigerate 30 minutes. Garnish with remaining raspberries.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

CHOCOLATE RASPBERRY BROWNIE PARFAITS

Steps:

• Prepare brownies according to directions on box. Bake in a 9x13" pan as directed. Let cool completely. Once cooled, cut into small bite-sized pieces.
• Prepare instant pudding as directed on box.
• Wash raspberries.
• Layer brownies, pudding, and raspberries in glass or plastic cups (remember the plastic cups I used to make Individual Seven Layer Dips? Those cups work perfect for this!).
• I was able to make 8 (8oz) servings, but it just depends how big your cups are and how many layers you put in each cup.
• *I suggest making these and eating them immediately, otherwise the brownies start to get really soft (I thought the soft brownies were yummy, but my husband preferred them to be more fresh and chewy).
• Recipe adapted from $5 Dinners.