Hazelnut Brownie Trifle Recipe

Prepare the Brownies

Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.

In a saucepan, melt the butter over medium heat. Remove from heat and stir in sugar, eggs, and vanilla until well combined.

In a separate bowl, whisk together flour, cocoa powder, hazelnuts, and salt. Gradually add to the wet ingredients and mix until just combined.

Pour the brownie batter into the prepared pan and bake for 25-30 minutes. Allow to cool completely.

Make Raspberry Gel

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly.

In a small bowl, dissolve gelatin in water. Stir into the raspberry mixture and remove from heat. Allow to cool before refrigerating until set.

Prepare Chocolate Sauce

In a saucepan, heat heavy cream until simmering. Remove from heat and add chopped chocolate. Stir until smooth.

Make Whipped Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form.

Assemble the Trifle

Cut the cooled brownies into cubes. In a trifle dish or individual cups, layer brownie cubes, raspberry gel, chocolate sauce, and whipped cream. Repeat layers as desired.

Top with dehydrated raspberries, tuile cookies, and fresh mint leaves before serving.