Brownie Trifle

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.

And don’t let a gluten intolerance stop you from enjoying this trifle, you can always make these Gluten-Free Brownies to add in! 

Trifles With Brownies

Delicious Brownie Trifle is courtesy of my sister; it’s one of her favorite desserts that she made throughout college. A few weeks ago, she gave me a copy of 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 doing Valentine’s Day at home, this would be the perfect treat to make.

Ingredients In Brownie Trifle

• Brownie Mix: Forms the chocolatey base.
• Milk Mixture: Combines sweetened condensed milk and 1% milk for creaminess and sweetness.
• Instant Vanilla Pudding: Thickens and adds vanilla flavor.
• Heavy Whipping Cream: Whipped to make the cream layer fluffy and rich.
• Powdered Sugar: Sweetens the whipped cream.
• Vanilla: Adds vanilla flavor to the cream.
• Fresh Berries: Provide a fruity topping to the brownie trifle.

How To Make Brownie Trifle

1. Bake brownies according to package instructions.
2. Mix condensed milk, 1% milk, and instant vanilla pudding.
3. Whip heavy cream and powdered sugar until stiff.
4. Combine whipped cream with milk mixture.
5. Layer brownie cubes, cream, and fresh berries in a dish.
6. Chill for 1-3 hours. Then serve cold and enjoy your brownie trifle!

More Dessert Recipes

• Cosmic Brownies brownies with fudge ganache topping and mini chocolate candies
• Strawberry Shortcake the best homemade biscuits with fresh cream and sugared strawberries
• Chocolate Pudding Pie with an Oreo crust and only six ingredients
• Chocolate Cake three layers of fudgy chocolate cake with triple chocolate buttercream
• Icebox Cake with Oreos and chocolate cream

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4.58 from 7 votes

Brownie Trifle

By Chelsea Lords

This Brownie Trifle is a crowd-pleaser, layering fudgy brownie bites, creamy vanilla filling, and fresh berries. Easy to make and perfect for any gathering!

Prep Time: 35 minutes minutes

Cook Time: 40 minutes minutes

Chilling Time: 1 hour hour 5 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 14 servings

Equipment

• Metal baking pan 9 x 9-inch
• Parchment paper
• Hand mixer
• stand mixer
• Trifle Dish

Ingredients 

USMetric

 

1x2x3x

Brownies

• ▢ Cooking spray
• ▢ 1 package (19 ounces) fudge brownie mix plus the ingredients called for. I prefer Ghiradelli Chocolate Triple Fudge Brownie Mix.

Cream Layer

• ▢ 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

Topping

• ▢ 3 to 4 cups fresh berries see note 1
• ▢ Fresh mint for garnish, optional

Instructions 

• Line a 9x9-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 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.
• 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

Note 1: 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 is important for easy removal of the brownies. Wax paper can melt and foil can stick and tear.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 54.8g | Protein: 6g | Fat: 13.5g | Cholesterol: 32.5mg | Sodium: 249.8mg | Fiber: 0.5g | Sugar: 44g

Nutrition information is automatically calculated, so should only be used as an approximation.

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