Best Chocolate Brownie Trifle Recipes

CHOCOLATE BROWNIE TRIFLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
• Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
• Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

CHOCOLATE CARAMEL BROWNIE TRIFLE RECIPE

Steps:

• Prepare brownies according to package or recipe directions. Once the brownies are baked and cooled, cut up into small, bite-sized pieces.
• Prepare chocolate pudding according to directions.
• Crush the Heath candy bars into small, bite-sized pieces.
• Spoon about a third of your pudding into a trifle dish.
• Add a layer of brownie pieces.
• Sprinkle on some of the crushed Heath.
• Drizzle on some caramel sauce.
• Top with about half of the cool whip.
• Repeat all layers.
• Keep in the refrigerator until ready to serve.

CHOCOLATE PEANUT BUTTER BROWNIE TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13-inch baking pan and two 9-inch round cake pans.
• Combine brownie mix, 2/3 cup vegetable oil, 2 eggs, and 1/4 cup water in a large bowl. Mix with a wooden spoon until well-blended, about 3 minutes. Pour into 9x13-inch baking pan and spread evenly.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs attached, 28 to 31 minutes. Cool completely, about 30 minutes. Cut into bite-size pieces.
• Combine cake mix, 1 cup water, 3 eggs, and 1/3 cup oil in another large bowl. Beat with an electric mixer on medium speed until well-blended, about 2 minutes. Divide batter between 9-inch round cake pans, smoothing tops.
• Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 29 to 33 minutes. Cool in the pans, 10 to 15 minutes, before transferring to wire racks to cool completely, about 20 minutes more. Crumble cakes into large crumbs.
• Beat milk, peanut butter, and pudding mix together with an electric mixer on medium speed until blended, about 2 minutes. Let sit until thickened, about 10 minutes.
• Place 1/3 of the brownie pieces in the bottom of a large trifle or punch bowl. Top with 1/3 of the cake crumbs, 1/3 of the pudding, and 1/3 of the whipped topping. Continue layering remaining brownie pieces, cake crumbs, pudding, and whipped topping, ending with whipped topping.
• Cut each chocolate-covered peanut butter cup into thirds so that you have long strips. Decorate sides and top of the trifle with chocolate strips.

STRAWBERRY AND CHOCOLATE BROWNIE TRIFLE

Steps:

• 1. Slice the strawberries and place in a bowl. Then stir in 1/3 cup of sugar. Cover and place in the fridge.
• 2. Prepare the brownies as directed on the box. Cool completely. Then cut into 1-inch squares.
• 3. Beat the mascarpone cheese, whipping cream, vanilla, vinegar, and 1 cup of sugar until thickened. Cover and chill.
• 4. To assemble, place 1/3 of brownie squares in the bottom of a 2 qt trifle dish, then cream mixture.
• 5. With a slotted spoon top cream mixture with strawberries. Repeat, finishing with the cream mixture on top.
• 6. Garnish the top with halved strawberries coated with sugar and mint sprigs (optional).
• 7. Chill until ready to serve.

LAYERED CHOCOLATE BROWNIE PUDDING TRIFLE

Steps:

• Prepare a large glass trifle bowl or a large glass serving bowl.
• Grease a 13 x 9-inch baking dish.
• Prepare the browninie mix according to package directions.
• Bake in a 13 x 9-inch baking pan until brownies test done.
• Cool to room temperature then refrigerate until completely cold.
• When the brownies are cold cut into about 2-1/2-inch squares.
• Prepare chocolate and cream cheese pudding separately in two bowls using 2-3/4 cups milk for each.
• Line the bottom of the trifle bowl with HALF of the brownie cubes.
• Pour the prepared chocolate pudding over the brownies then sprinkle with 1/3 of the crushed cookies.
• Cover with one 8-ounce container of the Cool Whip topping.
• Layer the remaining brownie cubes over the Cool Whip, then pour the cream cheese pudding over the Cool Whip.
• Sprinkle 1/3 of the crushed cookies over the cream cheese pudding, then top with the second 8-ounce container of Cool whip topping.
• Sprinkle the remaining crushed cookies over the Cool Whip.
• Refrigerate until ready to serve.

SWEETSLADY'S CHOCOLATE PEANUT BUTTER BROWNIE TRIFLE

Steps:

• Brownies:.
• Preheat oven to 350.
• Grease 13 x 9-inch baking pan.
• Combine dry ingredients in large mixer bowl; stir.
• Add wet ingredients and stir well.
• Spread into prepared baking pan.
• Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Let cool completely.
• Trifle:.
• Mix cream cheese and powdered sugar until smooth.
• Add in peanut butter and milk. Combine.
• Fold in Cool Whip until combined.
• Take half of the brownies out and crumble in large glass bowl, if you have one, or in a 13x9 pan.
• Add a layer of the peanut butter mixture.
• Take the other half of the brownies out and crumble on top of the peanut butter mixture.
• Put the last half of the peanut butter mixture on top.
• Drizzle chocolate syrup on top.
• Add the chopped peanut butter cups on top.
• Refrigerate until serving time.
• Enjoy!

CHOCOLATE BROWNIE MOUSSE COCONUT MACAROON TRIFLE

Steps:

• Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip.
• Whip Cream with Sugar & Vanilla until fairly stiff.
• Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding.
• Cut prepared & cooled Brownies into small squares.
• Place half of the Brownies in the bottom of a Trifle dish.
• Spread half of the Choclolate pudding mixture over the Brownies.
• Spread half of the Coconut pudding mixture over the Chocolate pudding.
• Crumble the whole pkg of Coconut Macaroons over the Coconut pudding.
• Spread remaining Coconut pudding over the Macaroons.
• Place the remaining Brownies over the Coconut pudding.
• Spread the remaining Chocolate Pudding over the Brownies.
• Spread remaining Whipped Cream over the Chocolate Pudding.
• Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.

TRIPLE-CHOCOLATE BROWNIE TRIFLE

Steps:

• To make trifles, cut brownies into 1/2-inch squares. Place layer of brownie squares in bottom of trifle bowl or 4 to 6 deep wine glasses. Spread layer of pudding over brownies.
• In medium bowl, stir together frosting and thawed whipped topping until smooth. Spread layer of frosting mixture over pudding mixture.
• Repeat with second layer of brownies, pudding and frosting mixture. If desired, garnish with fresh berries and mint sprigs. Store in refrigerator.

TRIPLE CHOCOLATE BROWNIE TRIFLE

Steps:

• Make brownies and mousse according to directions. Layer brownies, mousse, whipped topping and 1/2 bag heath bar, then repeat.

CHOCOLATE BROWNIE TRIFLE RECIPE

Steps:

• Cook brownies and cool in pan. Whip cream chill and make chocolate mousse and chill. After brownies have cooled, scrape or crush the brownies until they are crumbly. Put a layer of brownies in the trifle or glass bowl. Next, put a layer of chocolate mousse on top, being sure to spread it evenly over the brownies. Spread the whipped topping on top of the mousse. Take the toffee bars out of the freezer and crush them. Sprinkle the crushed chocolate toffee bars on top of the whipped topping. Continue layering in this way until you finish with a layer of whipped topping. Take the chocolate bar from the freezer and use a vegetable peeler to peel some chocolate curls from the chocolate bar. Sprinkle the chocolate curls on top of the whipped topping. If you have any toffee pieces left you can sprinkle those on top too. Enjoy!