Individual Fruit and Brownie Trifles

Make the brownies: Preheat the oven to 350 ºF. Grease a 9-inch baking dish with cooking spray and set it aside. In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes. Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons. Make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form. Assemble the trifles: Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.