Prep: 10min | Baking: 25min
100g dark chocolate couverture
70g caster sugar
40g brown sugar
1 large egg
1/2 tsp vanilla paste
pinch of salt
500g strawberries, raspberries and kiwi, diced
For the whipped cream:
2 tbsp icing sugar
Preheat oven to 175°C.
Line a small brownie tin with aluminium foil.
Melt chocolate and butter in a bowl over some simmering water, then set aside, and mix until combined using a spoon or spatula. Add water, and mix in the sugars, salt, egg, vanilla and flour.
Once combined, pour into baking tin and bake for 25-30 min.
Remove from oven and allow to cool.
Whisk cream and icing sugar until stiff.
Returning to the cooled brownie, either dice the entire thing into 2cm cubes, or press the glass or jar used for each trifle into the brownie and then twist in order to free the circular shape from the rest of the cake to have one intact brownie base.
Next, layer 2-3 tbsp whipped cream. Scatter crumbled brownie on top for the third layer, before coating again with 2-3 tbsp whipped cream.
Lastly place the fruit on top.