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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, simple to assemble, and 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!
This 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!
How to make a brownie trifle
Below is a description of what’s happening in each picture for the image collage below.
- Start with preparing the cream mixture: sweetened condensed milk and instant vanilla pudding.
- Add whipped cream: whip heavy cream in a stand mixer with some vanilla and a little powdered sugar. Then fold the cream into the pudding mixture. This will make up the cream layer of the trifle.
- Add a layer of chopped brownie pieces
- Add the prepared cream mixture on top
- Press the bottom of each raspberry (or any berry) into the cream mixture
- Layer of raspberries complete
- Time to repeat layers! Brownies — cream — berries
- 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 chocolatey brownie bites. Of course homemade brownies would be delicious as well, but add a lot of prep time.
- Switch up the berries: you can use just one 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 condensation 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.
- Don’t forget to line the brownie pan with parchment paper: Food52 breaks down how to do that perfectly!
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 6 ingredients
- Chocolate Cake three layers of fudgy chocolate cake with a triple chocolate buttercream
- Icebox Cake with oreos and a chocolate cream
This show-stopping brownie trifle is loaded with tender & fudgy brownie bites, a creamy vanilla filling, and fresh berries. It's easy to make, simple to assemble, and a crowd pleaser wherever you serve it.
- 1 package (19 ounces) Ghiradelli Chocolate Triple Fudge Brownie Mix, PLUS the ingredients called for on the back of the box
- 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, do not prepare according to package directions
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla paste (or pure vanilla extract)
- 3-4 cups fresh berries Note 1
- Optional: fresh mint, for garnish
BROWNIES: Line a 9 x 9 metal pan with parchment paper (I add an overhang). Parchment paper is important for easy removal of the brownies to chop for the trifle. Lightly grease the parchment paper with nonstick spray. Preheat the oven according to package directions. Prepare the brownies according to package directions and bake according to directions for a 9 x 9 pan. Let cool completely before chopping into 1 inch cubes with a sharp knife.
CREAM: In a large bowl, mix together the sweetened condensed milk and 1% milk. With hand mixers, 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 condensed milk and pudding mixture. Fold until smooth and combined.
ASSEMBLE: place 1/3 of 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: brownies, cream, berries. Repeat the layers one last time: brownies, cream, berries. Chill for 1-3 hours (or overnight for soft brownies) and then serve cold. If desired garnish with fresh mint.
Note 1: you can use just one 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 judgement for how much you'd like to add.