Everyone in the viewing vicinity of this blog has got to try this incredible chocolate brownie trifle!
I made this trifle for my birthday dessert because I didn’t want a birthday cake this year. The recipe comes from my friend Erin; she gave it to me a few years ago and I have been waiting for the perfect time to make it.
The only thing you need to make gluten free is the brownies and that is a snap! I used a boxed brownie mix, but if you want to make your brownies homemade go ahead! Either will be fabulous!
This recipe has a few steps but it’s totally worth the preparation and waiting time while it’s setting up in the fridge. The trifle is great the first day, but it is even better as the days go by!
Just a warning, the trifle is very rich; so, you may want to share some of it…or not. 🙂
Thanks for the recipe Erin it is fantastic!!
Guys, you have got to make this trifle, it will rock your world!
1 pan of chocolate brownies (gluten free/regular)
1(4 oz) package instant chocolate pudding
1/2 cup water
1 pint heavy cream
6 Tbsps sugar
1 (12oz) carton Cool Whip or another pint heavy cream (I used Cool Whip)
2 or 3 crushed Skor bars (I used 3 and found crushing them in a bag is easiest)
1 Prepare brownies and cool completely. Cut into 1-inch squares.
2 In a bowl, combine pudding mix and water (it will be quite thick).
3 In a separate bowl, mix the heavy cream and 6 Tbsps sugar until thick. Fold into the pudding and water mix.
4 First, I mixed the cream and sugar; using the whisk attachment on my stand mixer. I set the mixer on high and let it run until the cream was thick and had stiff peaks. Next, I put the cream into a separate bowl and beat the pudding/water with the paddle attachment until it was incorporated. To fold the mixture together, I added the cream to the pudding/water mix and used the paddle attachment to combine everything with the mixer on low.
5 In a trifle glass or glass serving dish, place 1/3 of the brownie chunks, then drizzle caramel topping over the brownies and sprinkle 1/3 of the toffee bits.
6 Then layer 1/3 of the pudding mixture (mousse) and 1/3 of the cool whip (or whipped cream).
7 Repeat layers 2 more times. End with whipped cream and sprinkle toffee bits onto top layer for garnish. Refrigerate 3-8 hours before serving, or overnight.