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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 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


  • 9x9-inch Metal Pan
  • Parchment paper
  • Nonstick Spray
  • Trifle Dish



  • 1 package (19 ounces) Ghiradelli Chocolate Triple Fudge Brownie Mix, Plus the ingredients called for on the back of the box

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)


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


  • BROWNIES: Line a 9 x 9 metal pan with parchment paper, adding an overhang. Parchment paper is important for easy removal of the brownies. Lightly coat 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-inch 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 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 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 twice: 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 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 judgement for how much you'd like to add.


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