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Brownie Trifle

This Brownie Trifle is SO EASY! Layers of fudgy brownies, creamy chocolate pudding, and fluffy whipped topping make a perfect, indulgent dessert for any occasion.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Layered, Make Ahead, Trifle
Servings: 8 servings

Ingredients

Brownie Base

  • 2 boxes Ghirardelli Brownie Mix 18-ounce
  • 4 large eggs
  • 1 cup water
  • 0.5 cup vegetable oil

Chocolate Pudding Layer

  • 1 box instant chocolate pudding mix 13.9-ounce
  • 3 cups whole milk
  • 1 can sweetened condensed milk 14-ounce

Whipped Topping

  • 2 containers frozen whipped topping (Cool Whip), thawed 8-ounce each

Toppings

  • 1 bag Heath Milk Chocolate English Toffee Bits 8-ounce

Instructions

Prepare the Brownies

  • Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Ghirardelli brownie mixes with the eggs, water, and vegetable oil. Stir until well combined. Pour the batter into a greased 9x13 inch baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Let brownies cool completely before cutting into bite-sized pieces.

Make the Chocolate Pudding

  • In a separate bowl, whisk together the instant chocolate pudding mix and whole milk for about 2 minutes until thickened. Fold in the sweetened condensed milk until combined. Set aside.

Prepare the Whipped Topping

  • Take one container of thawed whipped topping and gently fold in the chocolate pudding mixture until well blended to create a chocolate whipped topping.

Assemble the Trifle

  • In a trifle dish or glass bowl, layer brownie pieces at the bottom. Spoon a layer of chocolate pudding mixture over brownies, then a layer of whipped topping. Repeat layers until ingredients are used, finishing with a thick layer of whipped topping.

Add Toppings

  • Sprinkle Heath Milk Chocolate English Toffee Bits over the top layer of whipped topping for a crunchy, sweet finish.

Chill and Serve

  • Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and the dessert to set. Serve scoops into bowls and enjoy.

Equipment

  • Mixing Bowls
  • Whisk
  • 9x13 inch baking pan
  • Trifle dish or glass bowl
  • Spatula

Notes

  • For a fruity twist, add fresh strawberries or raspberries in spring.
  • Use homemade brownies or gluten-free brownie mix as alternatives.
  • Prepare the trifle a day ahead for best flavor and ease on serving day.
  • Do not overbake the brownies to keep them moist and fudgy.
  • Store leftovers covered in the refrigerator and consume within 2-3 days.