Brownie Chocolate Trifle


Note: This trifle can be assembled in a traditional trifle dish, individual stemless glasses, or a 9×13-inch dish, depending on how you’d like to serve it.

Ingredients

Brownies *Note: bake in 9 x 13

  • Homemade or Boxed dark chocolate brownie mix (such as Ghirardelli Dark Chocolate) with recommended egg, oil, and cup water


Pudding & Cream

  • 1 (5-oz) box instant chocolate pudding
  • 3 cups (732g) whole milk (or 2 cups almond milk plus 1 cup half-and-half)
  • 1 (8-oz) package cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 2 cups heavy cream (or fold in cool whip) 
  • 2 tsp vanilla extract


Assembly

  • 20 chocolate sandwich cookies (such as Oreos)

Instructions

  1. Bake the brownies: Preheat the oven to 325°F. Lightly grease a 9 × 13-inch baking pan. Prepare the brownie batter according to the package directions using the egg, oil, and water. Spread evenly in the pan and bake until a toothpick inserted comes out clean, 18–22 minutes. Let cool completely in the pan.
  2. Prepare the pudding: Make the pudding according to package directions using the milk. Chill for at least 30 minutes or up to overnight.
  3. Make the whipped cream cheese: Beat the cream cheese and sugar on medium-high speed until smooth and fluffy, 3–4 minutes. Reduce speed to medium and gradually add the heavy cream and vanilla, beating until whipped and fully combined, 1–2 minutes. Scrape down the bowl as needed. Fold about 1 cup of the whipped cream cheese mixture into the pudding until smooth.
  4. Prep mix-ins: Cut the cooled brownies into 1-inch pieces. Place the sandwich cookies in a zip-top bag and coarsely crush with a pestle, meat mallet or rolling pin.
  5. Assemble the trifle: Spread half of the brownies evenly in the bottom of the dish. Top with half of the pudding, third of the crushed cookies, and half of the whipped cream cheese. Repeat layers once more. Garnish with reserved chocolate cookies. Refrigerate until ready to serve (up to 24 hours).


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