Brownie Trifles with Raspberry Sauce

INGREDIENTS

For the Brownies

4 oz

unsweetened chocolate; coarsely chopped

3/4 cup

unsalted butter, cut into cubes

1 cup

granulated sugar

large eggs

1 tsp

pure vanilla extract

1/2 tsp

salt

1 cup

all-purpose flour

For the Raspberry Sauce

1 12 ounce package

Driscoll’s fresh raspberries

3 tbsp

granulated sugar

1 tbsp

freshly squeezed lemon juice

1/4 tsp

pure vanilla extract

For the Raspberry Whipped Cream

1 cup

heavy cream

3 tbsp

confectioners’ sugar, sifted

1/2 tsp

pure vanilla extract

2 tbsp

raspberry sauce

Garnish

Driscoll’s fresh raspberries