I have to share my Brownie Trifle Recipe, an impressive, rich and easy dessert that layers brownies, whipped cream and chocolate pudding into a holiday centerpiece that feeds a crowd.

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I never thought a Brownie Trifle Recipe could make me look so extra at holiday gatherings. There is something dumbly addictive about pairing a pan of brownies with instant chocolate pudding mix, it somehow reads expensive even when its not.

People always ask if I spent hours on it, and I let them believe it. The contrast between silky chocolate and dense brownie bites keeps pulling me back for one more spoon, its a little ridiculous.

And for anyone who hates juggling tiny recipes this sits perfectly in the Trifle Desserts zone, dramatic but not fussy.

Ingredients

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Dense chocolate brownies bring chewy texture and deep cocoa flavor, super sweet
Sets quickly into silky chocolate pudding, adds smooth sweetness, low nutrition
Cold milk loosens the pudding gives creaminess and a bit of protein
Whipped cream makes it light and fluffy, high fat but irrestible
Sweetens whipped cream fast, melts in, mostly empty calories
Tiny splash wakes chocolate flavors, smells warm and cozy
Chips adds crunchy chocolate bites, extra sweetness and texture
Toasted pecans give crunch, nuttiness and healthy fats, nice contrast
Dusting cocoa adds bitter chocolate zip, balances overall sweetness

Ingredient Quantities

1 9 by 13 inch pan of brownies cooled and cut into 1 inch cubes about 12 to 16 pieces or one boxed mix made per package

2 packages instant chocolate pudding mix

4 cups cold milk for the pudding

2 cups heavy whipping cream chilled

1 third cup powdered sugar

1 teaspoon vanilla extract

1 cup semisweet chocolate chips or chocolate shavings for garnish

Half cup chopped toasted pecans or walnuts optional but nice

1 tablespoon unsweetened cocoa powder for dusting optional

How to Make this

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1. If you haven’t already, bake a 9 by 13 inch pan of brownies (or make a boxed mix per package) and let them cool completely, then cut into about 1 inch cubes, roughly 12 to 16 pieces; set aside a few cubes for garnish if you want.

2. In a bowl whisk together 2 packages instant chocolate pudding mix with 4 cups cold milk for about 2 minutes until smooth and starting to thicken, then refrigerate for 5 minutes to set.

3. Chill your mixing bowl and beaters for a few minutes if you can, it helps the cream whip faster. Pour 2 cups chilled heavy whipping cream into the bowl with 1 third cup powdered sugar and 1 teaspoon vanilla extract. Whip on medium high until soft to stiff peaks form, be careful not to overwhip or it will turn grainy.

4. If using nuts, toast 1 half cup chopped pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then cool. This really ups the flavor.

5. In a large trifle bowl or deep serving dish start the first layer with some brownie cubes, spread about one third of the pudding over them to cover, then dollop or spread a layer of whipped cream on top. Sprinkle a few chocolate chips or shavings and some toasted nuts now if you like.

6. Repeat layers: brownies, pudding, whipped cream, and sprinkle chocolate chips and nuts between layers until you’ve used everything, ending with a whipped cream layer on top. Reserve a few chips and brownie cubes to decorate.

7. Garnish the top with remaining semisweet chocolate chips or shavings, the reserved brownie pieces, the toasted nuts, and lightly dust with 1 tablespoon unsweetened cocoa powder if using.

8. Cover and refrigerate at least 1 hour so the layers settle and flavors meld; for best texture chill 3 to 4 hours or overnight.

9. Serve cold with a big spoon, it holds for up to 2 days in the fridge but the brownies may soften more the longer it sits.

Equipment Needed

1. 9 by 13 inch baking pan (for the brownies)
2. Large cutting board and serrated knife to cube the brownies
3. Large mixing bowl and a smaller bowl for the pudding or toppings
4. Electric hand mixer or stand mixer with chilled beaters, or a sturdy whisk if you dont have one
5. Measuring cups and spoons
6. Rubber spatula or offset spatula for spreading layers
7. Dry skillet for toasting pecans or walnuts
8. Trifle bowl or deep serving dish plus a large serving spoon
9. Fine mesh sieve or small sifter for dusting the cocoa powder

FAQ

Q: How long will the brownie trifle stay good in the fridge? A: Keep it covered and refrigerated, it stays best 2 to 3 days. After the first day the brownies soak up pudding and get softer so serve within 24 to 48 hours if you want distinct layers.

Q: Can I make the trifle ahead of time? A: Yes, you can assemble it a few hours or the day before. For best texture, put pudding and brownie layers together ahead, but whip and fold the cream right before serving if you want peak fluffiness.

Q: My family wants it richer or less sweet, any swaps? A: Use homemade chocolate pudding or a dark chocolate ganache instead of instant for richer flavor, or cut sugar in the whipped cream a bit. You can also use bittersweet chips for garnish to balance sweetness.

Q: How do I keep the whipped cream from getting runny? A: Start with very cold heavy cream and chill your bowl and beaters if you can. Whip with the powdered sugar and vanilla until soft peaks form. For extra hold add a tablespoon of instant pudding mix or fold in a few tablespoons of mascarpone cheese.

Q: My brownies get soggy too fast, any tips? A: Chill the cooled brownies in the fridge or freezer for 15 to 30 minutes before cutting so they hold their shape. Cut slightly larger cubes and don't over-layer pudding on each brownie piece. Toasted nuts sprinkled between layers also add texture and slow sogginess.

Q: Any good swaps for allergies or dietary needs? A: Use dairy free milk and a non dairy whipped topping or coconut cream for a dairy free version. Gluten free boxed brownie mix or a homemade gluten free brownie work fine too. Just check brands for cross contamination if needed.

Brownie Trifle Recipe Substitutions and Variations

Brownies: dont have brownies? Use a dense chocolate sheet cake cut into cubes, or blondies for a different twist, or even crushed chocolate cookies for extra crunch.
Instant chocolate pudding: make a stovetop chocolate pudding (cocoa, sugar, cornstarch and milk) using the same total milk volume (about 4 cups), or use ready-made chocolate mousse or store pudding cups.
Whipped cream (heavy cream + powdered sugar + vanilla): swap with whipped coconut cream for a dairy free version, or use stabilized whipped topping like Cool Whip, or make a richer layer by mixing 8 oz cream cheese with powdered sugar and a splash of milk.
Chocolate chips / nuts garnish: replace chips with chopped dark or milk chocolate, chocolate curls or a drizzle of ganache; swap pecans/walnuts for toasted almonds or hazelnuts, or skip nuts and use fresh berries instead.

Pro Tips

– Chill everything that touches the cream — bowl, beaters, and the cream itself. Cold gear whips faster and gives taller, silkier peaks. If the cream starts to get warm, pop the bowl in the freezer for 5 minutes and try again, it helps big time.

– Keep the brownie cubes from turning into mush: use brownies a day old or briefly toast the cubes on a sheet at 350F for 5 minutes to firm them up. If you want extra depth, very lightly brush a few cubes with coffee or a coffee liqueur, but don’t soak them or the whole thing will get soggy.

– When combining pudding and whipped cream, fold gently with a spatula, don’t beat. Overmixing knocks the air out and makes the trifle heavy. If your pudding set too thick, stir in a tablespoon or two of milk to loosen before folding.

– Toast the nuts and use two kinds of chocolate textures: big shavings or chunks on top for drama and small chips between layers for pockets of chew. Save some crunchy bits and a couple brownie cubes to scatter on top right before serving. Works every time.

Brownie Trifle Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I have to share my Brownie Trifle Recipe, an impressive, rich and easy dessert that layers brownies, whipped cream and chocolate pudding into a holiday centerpiece that feeds a crowd.

Servings

servings

Calories

428

kcal

Equipment: 1. 9 by 13 inch baking pan (for the brownies)
2. Large cutting board and serrated knife to cube the brownies
3. Large mixing bowl and a smaller bowl for the pudding or toppings
4. Electric hand mixer or stand mixer with chilled beaters, or a sturdy whisk if you dont have one
5. Measuring cups and spoons
6. Rubber spatula or offset spatula for spreading layers
7. Dry skillet for toasting pecans or walnuts
8. Trifle bowl or deep serving dish plus a large serving spoon
9. Fine mesh sieve or small sifter for dusting the cocoa powder

Ingredients

1 9 by 13 inch pan of brownies cooled and cut into 1 inch cubes about 12 to 16 pieces or one boxed mix made per package
2 packages instant chocolate pudding mix
4 cups cold milk for the pudding
2 cups heavy whipping cream chilled
1 third cup powdered sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or chocolate shavings for garnish
Half cup chopped toasted pecans or walnuts optional but nice
1 tablespoon unsweetened cocoa powder for dusting optional

Directions

If you haven’t already, bake a 9 by 13 inch pan of brownies (or make a boxed mix per package) and let them cool completely, then cut into about 1 inch cubes, roughly 12 to 16 pieces; set aside a few cubes for garnish if you want.
In a bowl whisk together 2 packages instant chocolate pudding mix with 4 cups cold milk for about 2 minutes until smooth and starting to thicken, then refrigerate for 5 minutes to set.
Chill your mixing bowl and beaters for a few minutes if you can, it helps the cream whip faster. Pour 2 cups chilled heavy whipping cream into the bowl with 1 third cup powdered sugar and 1 teaspoon vanilla extract. Whip on medium high until soft to stiff peaks form, be careful not to overwhip or it will turn grainy.
If using nuts, toast 1 half cup chopped pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then cool. This really ups the flavor.
In a large trifle bowl or deep serving dish start the first layer with some brownie cubes, spread about one third of the pudding over them to cover, then dollop or spread a layer of whipped cream on top. Sprinkle a few chocolate chips or shavings and some toasted nuts now if you like.
Repeat layers: brownies, pudding, whipped cream, and sprinkle chocolate chips and nuts between layers until you’ve used everything, ending with a whipped cream layer on top. Reserve a few chips and brownie cubes to decorate.
Garnish the top with remaining semisweet chocolate chips or shavings, the reserved brownie pieces, the toasted nuts, and lightly dust with 1 tablespoon unsweetened cocoa powder if using.
Cover and refrigerate at least 1 hour so the layers settle and flavors meld; for best texture chill 3 to 4 hours or overnight.
Serve cold with a big spoon, it holds for up to 2 days in the fridge but the brownies may soften more the longer it sits.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.