A homemade brownie cookie is what makes these Raspberry Brownie Parfaits so extraordinary! A gorgeous summer dessert!
Let’s take a moment to go back in time – all the way to 2015! Okay, I know that’s not that long ago, but in the world of food blogging, it’s forever and a day ago. But, that’s a topic for another time! Back in November of 2015, I published my Chocolate Brownie Cookies recipe.
If memory serves me correctly, it was the first recipe that I made from a Ricardo magazine. You can click on the link above to read about that. I love Ricardo, and still do, but unfortunately, the English print version of his food magazine was recently canceled. It’s still available in French format, but my French reading abilities are pretty much non-existent.
I love the Chocolate Brownie Cookies recipe so much though! When I read a few weeks ago that the magazine was being canceled, I found myself leafing through the Ricardo magazine collection that I have on my cookbook shelf. I was reminded of the brownie cookies and began to think about other things that I could do with them.
Since the brownie cookie bakes up very flat, I thought that it would be a great cookie for layering in a dessert. At first, I thought about a trifle recipe, but I love individual desserts, and I’ve been dying to use these stemless wine glasses again. I bought them back in December for my Christmas Citrus Cocktail.
Initially, I imagined that the brownie cookies that you see in some of the photos would layer perfectly in the glass, but I was wrong. The narrowing of the glass at the top did not allow for perfect layering, and since the cream filling is not exactly firm, I knew the cream would run down the sides and completely cover the cookie, which would hide the individual layers.
John.e suggested that I crumble the freshly baked brownie cookies and layer the dessert that way. So, I heeded his advice and not only did it work like a charm, but the dessert turned out to be more scoop-able. Crumbling the cookie eliminated the need to break through the cookie with the spoon when eating it. Genius, right!?
Now, I’m on a complete raspberry kick lately, but there’s no steadfast rule stating that you have to use raspberries in this recipe. The moist, chocolaty brownie, and the slightly sweetened whipped cream, lends themselves to just about any fruit you can think of.
I would totally consider using strawberries or blueberries in this recipe. You can even combine different types of berries. And, if you want to make this for a kid’s birthday party, you can also substitute the berries completely. Try using M&Ms or any other candy-coated chocolates you like.
There’s really no end to the possibilities with this type of parfait. It’s only limited by imagination. I have to tell you, whenever we go to Dairy Queen (which is about two times a year) I always get the Peanut Buster Parfait. I know it’s old and probably dated, but it’s a classic and I love it.
If you replace the raspberries with chopped Reese’s Peanut Butter Cups and some peanuts, you could almost recreate the DQ version at home. You could even substitute the whipped cream for vanilla ice cream! Add a drizzle of caramel too. And, maybe some chocolate sauce. (I have to stop now, or I’m going to be heading to DQ!)
While I talk myself out of doing exactly that, here’s the recipe. Please let me now what you plan to add to your parfait. I love hearing about how you recreate my recipes at home, Dear Reader. Oh, by the way, did I forget to mention that Dairy Queen is within walking distance from my Toronto apartment???
If you loved this recipe, here are some others that might interest you as well:
In a hurry? Save this recipe to your Pinterest board for later! Click HERE!
Raspberry Brownie Parfaits
For the Brownie:
- 1 cup dark chocolate chips
- 3 tablespoons butter
- 3/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 2 large eggs
- 1/2 cup brown sugar, lightly packed
For the Cream:
- 3 cups whipping cream, 35%
- 1 1/2 cups confectioner's sugar
For the Assembly:
- 2 cups raspberries, fresh (not frozen)
- Preheat your oven to 350 degrees.
- Using a double boiler, gently melt the dark chocolate and butter together. Allow the mixture to cool.
- In a large bowl, whisk together the flour and the baking powder and set aside.
- In another bowl, whisk together the brown sugar and the eggs.
- Add the egg mixture to the chocolate mixture and stir well to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Using a small ice cream scoop (I used one tablespoon sized scoop), place mounds of the batter on silicone or parchment lined baking sheets. Be careful not to place the batter too close. The batter is thin and will spread.
- Bake, one baking sheet at a time, on the middle rack for 11 minutes.
- Allow cookie to cool on the baking sheet for two minutes before transferring to a cooling rack to set.
- In the meantime, use a handheld mixer to beat the whipping cream until stiff peaks form.
- Sift in the confectioner's sugar and beat into the whipped cream. Place in the refrigerator.
- Once the cookies are cooled completely, using your hands, crumble the cookies so that the crumbles are roughly the size of small green peas.
- When ready to assemble, place 1/4 cup of the cookie crumbles into the bottom of each glass.
- Top with about 4 tablespoon of the whipped cream. Tap the glass lightly on a wooden cutting board to even out the top.
- Next, add a good layer of fresh raspberries. I added about 1/2 cup of raspberries to each glass.
- Top with another 1/4 cup plus two tablespoons of the cookie crumbles.
- Fill the remaining empty space in each glass with the whipped cream.
- Sprinkle a few of the cookie crumbles over top and add a raspberry or two for garnish.
- Serve immediately or refrigerate until ready to serve. If you refrigerate these, cover them very carefully and loosely with plastic wrap.
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook! @lordbyronskitchen | #lordbyronskitchen