This Brownie Trifle is packed with fudgy brownie bites, creamy vanilla filling, and fresh berries. It’s simple to make and always a crowd-pleaser!
Trifles With Brownies
This delicious Brownie Trifle is courtesy of my sister, who made it throughout college. A few weeks ago, she gave me her recipe, and we made it together. My boys had a few bites, and it was such a hit that my youngest son requested it for his 4th birthday. Of course, we made it for his birthday, and I knew I had to share it here in time for Valentine’s Day.
If you’re celebrating Valentine’s Day at home, this would be the perfect treat to make.
Quick Tip
And don’t let a gluten intolerance stop you from enjoying this trifle, you can always make these Gluten-Free Brownies to add in!
Ingredients In Brownie Trifle
- Chocolate brownie mix: Use a high-quality brownie mix like Ghirardelli.
- Sweetened condensed milk: Use the full-fat version for a creamier texture.
- 1% milk: Avoid whole or 2% milk, as they can make the cream too heavy.
- Instant vanilla pudding powder: Don’t prep the pudding mix; just use the dry powder.
- Heavy cream: Use chilled cream for quicker whipping and better volume.
- Powdered sugar: Sift it first to avoid lumps.
- Vanilla paste/extract: Vanilla paste adds a richer, more intense vanilla flavor.
- Fresh berries: Choose your favorite berries, or a mix like raspberries, blackberries, and strawberries.
Quick Tip
Don’t forget to line the brownie pan with parchment paper. You’ll be able to lift out the whole thing and slice with less mess. Food52 breaks down how to do that perfectly!
How To Make Brownie Trifle Tips
- Prep the Brownies: Let the brownies cool completely before cutting them into cubes for easy layering.
- Cream Layer: Let the pudding sit in the fridge so it thickens properly.
- Whip the Cream: Use chilled heavy cream for better volume when whipping.
- Assemble the Trifle: Add about 1 cup of berries per layer or adjust to your liking.
- Chill and Serve: Add fresh mint as a garnish just before serving.
How To Serve Trifle
If you’re looking for a fancier way to serve this brownie trifle, you can use individual clear trifle cups. Otherwise, serve it the classic way—with a large spoon. Since the brownies are cut into pieces, it comes out of the trifle dish nicely.
Here’s the exact trifle dish I use for this recipe.
Can I Make Brownie Trifle The Night Before?
Yes, you can make a Brownie Trifle the night before to let the brownies soften and the cream flavors develop more. If you prefer firmer brownies, prep the ingredients ahead of time:
- Wash and dry the berries, keeping them in the fridge.
- Bake the brownies a day ahead, cut them into pieces, and keep in a container with a lid at room temp.
- Make the cream filling up to a day in advance and refrigerate.
More Dessert Recipes
- Cosmic Brownies brownies with fudge topping
- Strawberry Shortcake with the best homemade biscuits
- Chocolate Pudding Pie with an Oreo crust and only six ingredients
- Chocolate Cake three layers of fudgy chocolate cake
- Icebox Cake with Oreos and chocolate cream
Brownie Trifle
Equipment
- Metal baking pan 9 x 9-inch
Ingredients
- Cooking spray
- 1 package (19 ounces) fudge brownie mix plus the ingredients called for. I prefer Ghiradelli Chocolate Triple Fudge Brownie Mix.
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup 1% milk skim is okay; do not use whole or 2%
- 1 (3.4-ounce) package instant vanilla pudding unprepared
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla paste or vanilla extract
- 3 to 4 cups fresh berries see note 1
- Fresh mint for garnish, optional
Instructions
- Line a 9×9-inch metal baking pan with parchment paper, adding an overhang. Lightly coat parchment paper with cooking spray. Preheat oven according to brownie package directions. Prepare and bake according to directions for a 9×9-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.
- In a large bowl, mix together sweetened condensed milk and 1% milk. With a hand mixer, beat in pudding mix, then chill for 5 minutes. While it’s chilling, add heavy cream, powdered sugar, and vanilla paste to a stand mixer fitted with 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.
- 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 serve cold. If desired, garnish with fresh mint.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really intended to make this with brownies but needed something fast so made the cream and then layered Graham crackers, strawberries and blueberries for an icebox cake Delicious!
I am so happy you loved this and you were able to make it work with what you had! It sounds delicious! Thanks for your comment! 🙂
This has all the best ingredients. it also presents so well. Perfect for a party or shower.
Best dessert ever! Not only is it beautiful but it tastes amazing!
Such an easy and delicious dessert!