Description
This decadent Chocolate Brownie Trifle is a layered dessert featuring rich homemade brownies, luscious raspberry sauce, fresh strawberries, fluffy whipped cream, and smooth custard. Topped with crumbled chocolate flakes and a dusting of icing sugar, it’s a visually stunning and indulgent treat perfect for special occasions or a delightful dessert to impress your guests.
Ingredients
Scale
Brownie
- 1 boxed brownie mix (Countdown’s Own Brand recommended)
- 2 eggs
- 80ml vegetable oil or melted butter
Fruit and Sauce
- 300g frozen raspberries
- 3 Tbsp caster sugar
- 250g strawberries, sliced
- 125g fresh raspberries
Cream and Custard
- 500ml cream, whipped to soft peaks
- 600g readymade custard
Topping
- 1-2 Flake chocolate bars, crumbled
- 1 Tbsp icing sugar
Instructions
- Prepare Brownies: Combine the boxed brownie mix with eggs and vegetable oil (or melted butter) according to the package directions. Bake as instructed, then allow to cool completely. Cutting into 1-inch squares, divide into three equal piles. This can be done a day ahead to save time.
- Make Raspberry Sauce: In a microwave-safe jug, combine frozen raspberries with caster sugar. Microwave on high for 1 minute, stir well, then microwave for another minute and stir again. Set aside to cool.
- Assemble Trifle – Layer 1: Place half of the sliced strawberries evenly at the bottom of a trifle dish or large serving bowl. Pour a third of the cooled raspberry sauce over the strawberries. Add the first layer of brownie squares and spoon half of the whipped cream carefully over them.
- Assemble Trifle – Layer 2: Spread a layer of custard over the cream and smooth it to the edges. Add another third of the raspberry sauce and the second layer of brownies on top.
- Assemble Trifle – Layer 3: Arrange the remaining strawberries on top of the brownies, then spread the rest of the custard evenly. Smooth to the edges with a spoon.
- Final Layer and Decoration: Add the final layer of brownies and spoon over the last of the raspberry sauce. Top with the remaining whipped cream and spread until smooth. Decorate with crumbled Flake chocolate, fresh raspberries, and a light dusting of icing sugar.
- Chill: Refrigerate the assembled trifle for at least 3 hours, preferably overnight, to allow flavors to meld and the dessert to set before serving.
Notes
- This dessert is perfect for make-ahead occasions since the brownies can be baked the day before and the trifle assembled in advance.
- The raspberry sauce can be adjusted for sweetness if desired by adding more or less caster sugar.
- Use fresh whipped cream soft peaks for a light texture that holds well in layers.
- For a gluten-free option, choose a gluten-free brownie mix or bake gluten-free brownies from scratch.
- For extra crunch and decoration, adding chocolate flakes gives a delightful chocolate texture contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 367
- Sugar: 14 grams
- Sodium: 86 milligrams
- Fat: 28 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 1 gram
- Carbohydrates: 26 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 108 milligrams
