Chocolate Brownie Trifle


Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours (recommended)
Total Time: 2 hours 50 minutes
Servings: 12
Category: Dessert

Notes After Making

This trifle can be assembled in a traditional trifle dish, individual stemless glasses, or a 9×13-inch baking dish.

Ingredients

Brownies

  • Homemade brownies baked in a 9×13-inch pan
    or
  • 2 boxes dark chocolate brownie mix (such as Ghirardelli Dark Chocolate), prepared with the recommended eggs, oil, and water

Pudding & Cream

  • 1 (5-ounce) box instant chocolate pudding mix
  • 3 cups whole milk (732 g)
    • or 2 cups almond milk plus 1 cup half-and-half
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup granulated sugar (50 g)
  • 2 cups heavy whipping cream
    • or substitute whipped topping such as Cool Whip
  • 2 teaspoons vanilla extract

Assembly

  • 20 chocolate sandwich cookies (such as Oreos), crushed

Instructions

Bake the Brownies

Preheat oven to 325°F. Lightly grease a 9×13-inch baking pan.

Prepare brownie batter according to package directions using the recommended eggs, oil, and water.

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, about 18–22 minutes.

Allow brownies to cool completely in the pan.

Prepare the Chocolate Pudding

Prepare the pudding according to package directions using the milk.

Refrigerate for at least 30 minutes, or up to overnight, until fully chilled and set.

Make the Whipped Cream Cheese Layer

Beat the softened cream cheese and sugar on medium-high speed until smooth and fluffy, about 3–4 minutes.

Reduce speed to medium and gradually add the heavy cream and vanilla extract. Continue beating until whipped and fully combined, about 1–2 minutes.

Fold about 1 cup of the whipped cream cheese mixture into the prepared chocolate pudding until smooth and creamy.

Prepare the Layers

Cut the cooled brownies into approximately 1-inch pieces.

Place the chocolate sandwich cookies in a zip-top bag and crush into coarse pieces using a rolling pin, meat mallet, or other heavy object.

Assemble the Trifle

Layer half of the brownie pieces evenly in the bottom of the dish.

Add:

  • Half of the chocolate pudding mixture
  • One-third of the crushed cookies
  • Half of the whipped cream cheese mixture

Repeat the layers once more.

Finish with the remaining crushed cookies as garnish.

Refrigerate until ready to serve, up to 24 hours.

Jessica’s Notes

Best Served With

  • Fresh raspberries or strawberries

Make Ahead

  • Assemble the trifle up to 24 hours before serving.
  • The brownie layer can be baked up to 2 days ahead and stored covered at room temperature.
  • The pudding mixture and whipped cream cheese layer can be prepared 1 day ahead and refrigerated separately.

Storage

Store covered in the refrigerator for up to 4 days.

For the best texture, serve within 24–48 hours, as the brownies and cookies will continue to soften over time.

Freezer-Friendly

Freezing is not recommended because the cream and pudding layers may separate after thawing.

Variations

  • Add peanut butter cups between layers for a chocolate peanut butter trifle.
  • Add peppermint extract and crushed peppermint candies for a holiday version.
  • Use vanilla pudding with white chocolate chips for a lighter variation.
  • Add caramel sauce between layers for a turtle brownie trifle.
  • Replace brownies with chocolate cake for a softer, cake-style trifle.
  • Make individual portions in cups or glasses for parties and easier serving.

Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Kitchen Sink Oatmeal Cookies

¾ cup (167 g) salted butter, softened ¾ cup (160–200 g) dark brown sugar, packed (use dark for richer flavor) ¼ cup (60 g) granulated sugar 1 large egg 1 tablespoon (15 ml) canola or neutral oil 1 tablespoon (15 ml) vanilla extract 1½ cups (190 g) all-purpose flour 1½ tablespoons (12 g) cornstarch 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cardamom (or substitute ground ginger) 1½ cups (150 g) old-fashioned rolled oats ½ cup (90 g) semisweet chocolate chips ½ cup (90 g) butterscotch chips ⅓ cup (50 g) raisins ⅓ cup (45 g) chopped walnuts or pecans Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone liners. In a large bowl, beat ¾ cup (167 g) salted butter with ¾ cup (dark brown sugar) and ¼ cup (granulated sugar) until light and fluffy, about 2 minutes. Add 1 large egg, 1 tablespoon of canola oil, and 1 tablespoon of vanilla extract, mixing until smooth and we...
Read more

Pizza Bowl

Image
  ½   cup   (60 g) all-purpose flour or 1/2 whole wheat flour  ¼   teaspoon   baking powder ⅛   teaspoon   baking soda ¼   teaspoon   salt ⅓   cup (75 g)   milk 2   tablespoons   olive oil 2   tablespoons   pizza sauce 2-3  tablespoons shredded mozzarella cheese 5 pepperonis or pre-cooked meat of choice ½   teaspoon   dried Italian herbs,  basil or oregano Mix the flour, baking powder, baking soda and salt together in a microwavable bowl. Add in the milk and oil then mix together, it’s ok if some lumps. Spoon on the  pizza sauce  and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni, and dried herbs. Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling. Ingredients (for ¾ cup flour version) • ¾ cup (90 g) all-purpose flour or half whole wheat flour • ⅓ teaspoon baking powder • ¼ teaspoon baking soda • ⅓ teaspoon salt ...
Read more