Raspberry Brownie Parfaits

Decadent layers of fudgy brownies, tart raspberries, and luscious whipped cream unite in these stunning parfaits.

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Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish and line it with parchment paper for easy removal.
In a mixing bowl, whisk together melted butter, sugar, and eggs until well combined. Stir in cocoa powder, flour, and a pinch of salt. Mix until just combined.
Pour the batter into the prepared dish and bake for 20-25 minutes or until a toothpick inserted comes out with moist crumbs. Allow to cool completely.
In a medium bowl, add cold heavy cream and beat with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Set aside in the fridge to chill.
Heat heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth and glossy. Allow it to cool slightly.
Cut the cooled brownies into small cubes. In serving glasses or bowls, layer brownie cubes, fresh raspberries, whipped cream, and a drizzle of chocolate ganache. Repeat the layers until the glasses are full, finishing with whipped cream and a few raspberries on top.
Optionally, garnish with mint leaves for added freshness.

Store leftovers in the refrigerator for up to two days. Keep components separate to maintain freshness.