Christmas Brownie Trifle
Christmas Brownie Trifle stacks irregular brownie pieces, light chocolate cream, and separate bands of whipped cream in one clear glass bowl. Rough brownie chunks and crumbs cover the top, with patches of both creams still visible.
The brownies must be completely cool and the pudding cold before layering, or the cream can soften and smear against the glass. Plan on about 2 hours of chilling after assembly, in addition to any brownie baking and cooling time.
Ingredients for Christmas Brownie Trifle
- 1 box chocolate brownie mix (18–20 ounces), plus the ingredients listed on the package
- 1 package instant chocolate pudding mix (about 3.4 ounces or 95g)
- 2 cups cold whole milk, or the amount specified on the pudding package
- 3 cups cold heavy whipping cream
- 1/3 cup powdered sugar (40g)
- 1 teaspoon vanilla extract
Use a deep, clear, round glass trifle bowl that holds about 4 quarts. Scratch-made or store-bought brownies can replace the mix; choose brownies firm enough to cut into pieces.
How to Make Christmas Brownie Trifle
- Bake and cool the brownies: Prepare the mix in the pan specified on its package, using its oven temperature and baking directions. Start checking at the early end of its stated time range and use its doneness cues to avoid overbaking. Cool completely, then cut or break into bite-size chunks. Reserve some rough chunks and crumbs for the top.
- Prepare the pudding: Whisk the instant pudding mix with cold milk, using the amount directed on the package. Refrigerate until thick and cold.
- Whip the cream: Beat the cold heavy cream with the powdered sugar and vanilla until it holds soft-to-medium peaks and remains spoonable. Gently fold about half into the chilled pudding to make the chocolate cream. Keep the rest separate for the white layers.
- Build the first layers: Spread brownie chunks across the bottom of the glass bowl. Spoon chocolate cream over them, followed by a separate layer of whipped cream. Gently spread each layer toward the glass without pressing down the brownies or mixing the creams.
- Repeat and top: Add another sequence of brownie chunks, chocolate cream, and whipped cream as the bowl allows. Scatter the reserved brownie chunks and crumbs generously over the top, leaving some white and chocolate cream visible.
- Chill: Cover without pressing wrap onto the topping. Refrigerate for about 2 hours, then spoon into individual bowls and serve cold.
How to Keep the Layers Distinct
Spread each component gently against the inside of the bowl as you build the trifle. This makes the dark brownie, pale chocolate cream, and white whipped cream visible through the glass. Keep the reserved whipped cream out of the pudding so it forms its own bands.
Make-Ahead and Storage
The brownies and pudding can be prepared ahead and kept separately until both are cold. For firmer brownie pieces, assemble the trifle a few hours before serving rather than the day before. Longer chilling is possible, but the brownies gradually soften where they touch the cream.
Cover and refrigerate leftovers for about 2–3 days. The trifle is best for texture when fresh; serve it chilled.
Nutrition
Approximate nutrition per serving, based on 1 of 12 servings: 450 calories, 7g protein, 32g fat, and 49g carbohydrates. Per 100g: about 265 calories, 4g protein, 19g fat, and 29g carbohydrates. Values vary with the brownies, their required ingredients, and the pudding mix.
Christmas Brownie Trifle
Equipment
- Baking pan specified on brownie mix
- Deep 4-quart glass trifle bowl
- Whisk
- Electric mixer
Ingredients
- 1 box chocolate brownie mix (18–20 ounces), plus the ingredients listed on the package
- 1 package instant chocolate pudding mix (about 3.4 ounces or 95 g)
- 2 cups cold whole milk, or the amount specified on the pudding package
- 3 cups cold heavy whipping cream
- 1/3 cup powdered sugar (40 g)
- 1 teaspoon vanilla extract
Instructions
- Prepare and bake the brownies according to the package directions, using the specified pan and oven temperature. Begin checking at the early end of the stated baking time.
- Cool the brownies completely, then cut or break them into bite-size chunks. Reserve some chunks and crumbs for the topping.
- Whisk the pudding mix with cold milk according to the package directions. Refrigerate until thick and cold.
- Beat the cold cream with the powdered sugar and vanilla until it holds soft-to-medium peaks and remains spoonable.
- Fold about half of the whipped cream into the chilled pudding to make the chocolate cream. Keep the remaining whipped cream separate.
- Spread brownie chunks across the bottom of the trifle bowl. Add a layer of chocolate cream, followed by a separate layer of whipped cream.
- Repeat the brownie, chocolate cream, and whipped cream layers as the bowl allows. Spread each layer gently toward the glass without pressing down or mixing the creams.
- Scatter the reserved brownie chunks and crumbs over the top, leaving some cream visible.
- Cover without pressing the wrap onto the topping. Refrigerate for about 2 hours, then serve cold.
Tips
- Make sure the brownies are completely cool and the pudding is cold before assembling.
- Use brownies firm enough to cut into pieces.
- Spread layers gently toward the glass to keep the bands distinct.
- Keep the reserved whipped cream separate from the pudding for visible white layers.
- Assemble a few hours before serving for firmer brownie pieces.
Variations
- Scratch-Made or Store-Bought Brownie Trifle: Replace the brownie mix with scratch-made or store-bought brownies that are firm enough to cut into pieces.