Easy Chocolate Brownie Trifle
Creamy chocolate and brownie dessert. Perfect for a chocolate lover.
Servings: 4
Calories: 893kcal
Ingredients
- 280 g package Two-bite Brownies
- 113 g package Instant Chocolate Jello Pudding
- 2 cups milk
- 191 g package Skor minis chocolate bars
- 473 mL Whipping Cream
- 2 tablespoon Sugar
- 1 teaspoon Vanilla
Instructions
- Use 4 individual glasses, or small jars to make individual chocolate trifles, or double this recipe for one large trifle in a large bowl or trifle dish. To begin with, slice 1 ½ or 2 of the two-bite brownies into quarters, and create a brownie layer on the bottom of each of the four glasses with the brownie pieces.
- Prepare the chocolate pudding according to the package directions, and add about ¼ cup of pudding on top of the brownies in each glass, as the pudding layer in the trifle.
- Whip the cream with sugar and vanilla, and use a big spoon to add about ¼ cup as the fourth layer.
- Chop the chocolate bars, and sprinkle over the top, as the final layer.
- Repeat all the layers again in each glass, starting with the brownies, then the pudding, the whipped cream, and finishing with the Skor bar pieces on top of the trifle. Once the whole thing is put together, chill in the fridge for a few hours before serving.
Notes
For one large trifle: Double all ingredients and layer in a large trifle bowl or glass serving dish. Will need 4-6 hours chilling time (or overnight).
Make it your own: Swap pudding flavors (try caramel or vanilla), use different chocolate bars, or add a drizzle of chocolate or caramel sauce between layers.
Storage: Store covered in refrigerator for up to 2 days. Best enjoyed within 24 hours for optimal texture.
Gluten-free: Use gluten-free brownies. All other ingredients are naturally gluten-free.
Nutrition
Serving: 1g | Calories: 893kcal | Carbohydrates: 61g | Protein: 13g | Fat: 69g | Saturated Fat: 35g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 402mg | Sugar: 15g
