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! 

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.

How to make Brownie Trifle

Below is a description of what’s happening in each picture for the image collage below.

1. Start with preparing the cream mixture: It’s made with sweetened condensed milk and instant vanilla pudding.
2. Add whipped cream: Whip heavy cream in a stand mixer with some vanilla and a little powdered sugar. Then fold the whipped cream into the pudding mixture. This will make up the cream layer of the trifle.
3. Add a layer of chopped brownie pieces.
4. Add the prepared cream mixture on top.
5. Press the bottom of each raspberry (or any berry) into the cream mixture
6. Layer of raspberries complete.
7. Time to repeat layers! Brownies — cream — berries.
8. And then one more layer of each: brownies — cream — berries.

Brownie Trifle tips

• Use a good quality brownie mix. I highly recommend Ghirardelli’s® chocolate triple fudge brownie mix (not sponsored). It yields ultra fudgy, chewy, and chocolaty brownie bites. Of course, homemade brownies would be delicious as well, but that adds a lot of prep time.
• Switch up the berries. You can use just one type of berry (like the raspberries in this photo), or use a combination of a few. My sister claims the best combo is raspberries, blackberries, and sliced strawberries.
• Make sure the berries are 100% dry before adding them to the trifle. If there is leftover moisture from being washed, it will water down the trifle and make for an unpleasant texture.
• Let the brownies cool completely before adding. The cream layer is cold, so you don’t want warm (or hot) brownies melting that cream layer.

QUICK TIP

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

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Brownie Trifle

4.41 from 5 votes

- Review this recipe

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.

SAVE TO RECIPE BOX

Print Recipe

Brownie Trifle

4.41 from 5 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

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 12 -16 servings

Calories 361kcal

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

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

Recipe 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 Facts

Serving: 16servings | Calories: 361kcal | Carbohydrates: 54.8g | Protein: 6g | Fat: 13.5g | Cholesterol: 32.5mg | Sodium: 249.8mg | Fiber: 0.5g | Sugar: 44g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.