Brownie Trifle

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This show-stopping Brownie Trifle is loaded with tender, fudgy brownie bites, a creamy vanilla filling, and fresh berries. It's easy to make and assemble, and is such a crowd pleaser wherever you serve it.

Course Dessert

Cuisine American

Keyword brownie trifle, trifle

Prep Time 35 minutes

Cook Time 40 minutes

Chilling Time 1 hour 5 minutes

Total Time 2 hours 20 minutes

Servings -16 servings

Calories 361kcal

Author Chelsea Lords

Equipment

9x9-inch metal baking pan
Parchment paper
Nonstick Spray
Trifle Dish

Ingredients

Brownies

1 package (19 ounces) fudge brownie mix Plus the ingredients called for on the back of the box. I prefer Ghiradelli Chocolate Triple Fudge Brownie Mix.

Cream Layer

1 can (14 ounces) full-fat sweetened condensed milk
1/2 cup 1% milk (skim is okay, do not use whole or 2%)
1 package (3.4 ounces) instant vanilla pudding, unprepared
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla paste (or pure vanilla extract)

Topping

3-4 cups fresh berries Note 1
Optional: fresh mint, for garnish

US - Metric

Instructions

BROWNIES: Line a 9x9-inch metal baking pan with parchment paper, adding an overhang. Lightly coat the parchment paper with nonstick spray. Preheat the oven according to the brownie package directions. Prepare and bake according to the directions for a 9x9-inch pan. Let cool completely, lift brownies out of the pan by the edges of the parchment paper and cut into 1-inch cubes with a sharp knife.
CREAM: In a large bowl, mix together the sweetened condensed milk and 1% milk. With a hand mixer, beat in the pudding mix and then chill for 5 minutes. While it's chilling, add the heavy cream, powdered sugar, and vanilla paste (or extract) to a stand mixer fitted with the whisk attachment. Whisk on low speed to combine. Gradually increase to high speed until medium to stiff peaks form, about 1-3 minutes. Watch carefully to avoid over-beating. With a spatula, fold this cream into the pudding mixture. Fold until smooth and combined.
ASSEMBLE: Place 1/3 of the brownie pieces in the bottom of the trifle dish. Cover with 1/3 of the cream and then 1 layer of berries (~1 cup, depending on size). Repeat the layers twice: brownies, cream, berries. Chill for 1-3 hours (or overnight for soft brownies) and then serve cold. If desired, garnish with fresh mint.

Video

Notes

Note 1: Berries: You can use just one type of berry (like the raspberries in this photo), or use a combination of a few such as raspberries, blackberries, and sliced strawberries. I typically add 1 cup of berries per layer, but you may want more (or less). Use your best judgment for how much you'd like to add.

Note 2: Parchment paper: Parchment paper is important for easy removal of the brownies. Wax paper can melt and foil can stick and tear.

Nutrition