Brownie Berry Trifle
Homemade fudgy brownies, berries, and whipped cream layer together easily and beautifully, and the combo is incredibly delicious too. Make in one large bowl or smaller glasses for individual servings.
Ingredients
For the brownies:
- 1 cup (226 grams) unsalted butter , cut into cubes
- 6 ounces (170 grams) bittersweet chocolate , chopped or use chips
- 1 ½ cup (300 grams) granulated sugar
- ¼ teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190 grams) all-purpose flour
For the trifle assembly:
- 6 oz (170 grams) fresh strawberries , sliced
- 6 oz (170 grams) fresh blueberries
- 6 oz (170 grams) fresh raspberries
- 4 tablespoons (50 grams) granulated sugar , divided
- 1 ½ cups (340 grams) cold heavy whipping cream
- 1 teaspoon vanilla extract
Equipment
Instructions
To make brownies:
- To make the brownies, preheat oven to 350°F. Grease a 9x13-inch baking dish or line with parchment paper.
- In a saucepan set over low heat, melt the chocolate and butter. Stir until smooth. Remove from heat and add sugar and salt. Add the eggs one at a time, mixing after each. Stir in the vanilla extract. Add the flour and stir until just combined.
- Pour batter into the prepared baking dish and bake until edges are set and the middles appear dry, about 20-25 minutes. Let cool completely.
To assemble the trifle:
- Toss the blueberries, raspberries and strawberries with 2 tablespoons of the sugar. Let sit for 10 minutes.
- In large bowl, beat heavy whipping cream with an electric mixer to soft peaks. Add vanilla and remaining 2 tablespoons sugar and continue beating to medium peaks.
- Cut cooled brownies into cubes. Layer cubed brownies, juicy berries and sweetened whipped cream into 8-ounce glasses , or into one large glass bowl or trifle dish. Chill in fridge until ready to serve.
- For best results serve within a few hours and up to 24 hours. Leftovers will still be delicious for up to 3 days, store in the fridge.
Notes
- If desired, you can use a brownie mix for the brownie layer in this trifle, or even store-bought baked brownies.
- Make ahead tips:
- Baked brownies will keep at room temperature for up to 3 days. Slice the brownies just before assembly so they don’t dry out.
- Whipped cream can be made up to 1 day in advance and kept in the refrigerator.
- Wash, dry, and store fresh berries in the fridge up to 2 days (but I like to use them within 1 day of purchase so they’re at their best).
- The assembled brownie trifle can be made up to 24 hours in advance and stored in the fridge. The brownies will soften and the layers will mingle together.
- If you want firmer brownies and more distinct layers, assemble and serve right away or within a few hours.
Calories: 636kcal, Carbohydrates: 65g, Protein: 7g, Fat: 40g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 156mg, Sodium: 98mg, Potassium: 247mg, Fiber: 4g, Sugar: 46g, Vitamin A: 1212IU, Vitamin C: 16mg, Calcium: 61mg, Iron: 3mg
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