HOLIDAY TRIO: Brownie Toppings

If you love a good brownie like I do, then you know they taste delicious with nothing extra added, other than a tall glass of cold milk to accompany it, of course!  But if you are looking to try something new, how about jazzing up your traditional chewy brownies with different toppings, to make them extra special!

By using a brownie mix out of the box, I decided to pour the mixed batter into a cupcake baking pan verses a traditional brownie baking pan. These would also be cute if baked in a mini muffin pan and served as samplers! I also followed the instructions on the box for brownies that are cake-like but either way, these would taste just as good!

I mixed and matched different toppings to create my holiday brownie trio. The first brownie is topped with Nutella and crushed peppermint candy, the second is topped with a dollop of fresh whipped raspberry and blackberry cream and the third is caramel drizzle topped with walnut pieces and marshmallows. Only the fresh whipped topping requires some steps to follow, so I added a recipe below for you.

I had a few family members over the house yesterday so as my happy taste testers, it was fun to see which brownie topping was the favorite of them all. Do you have a favorite brownie topping? Do tell, by adding a comment in the comments section below.

HOLIDAY TRIO: Fresh Whipped Raspberry and Blackberry Cream

 

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Recipe type: Brownie Topping

Ingredients

• FOR THE WHIPPED CREAM
• 1 cup of heavy whipping cream
• 2 tbsp confectioners sugar
• ½ tsp pure vanilla extract
• FOR THE RASPBERRY AND BLACKBERRY JAM
• 1½ cup of mixed fresh raspberries and blackberries
• ½ cup sugar
• 1 tsp lemon juice
• 2 tbsp cornstarch

Instructions

1. FOR THE WHIPPED CREAM
2. Whip all the ingredients together in a bowl of an electric mixer fitted with the whisk attachment on medium speed until you have soft peaks. Pour whipped cream in a bowl, cover with plastic wrap and place it in the fridge for an hour.
3. FOR THE RASPBERRY AND BLACKBERRY JAM
4. In a small saucepan, combine all the ingredients over medium heat, stirring often. While stirring, use the back of your wooden spoon and gently mash some of the raspberries and blackberries. Once it comes to a boil, turn down heat and let simmer for 4 minutes. Take off heat and let it cool. Once cooled, place the jam in a bowl, cover with plastic wrap and refrigerate for an hour.
5. After 1 hour, take out both bowls from the fridge. Pour the jam into the whipped cream and gently fold until combined.
6. Add a dollop of the mixed berry jam to the center of the brownies and garnish with one fresh raspberry and one blackberry.

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