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Chocolate Brownie Raspberry Trifle Recipe

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4.3 from 8 reviews

A decadent and visually stunning chocolate brownie trifle layered with fresh strawberries, raspberries, whipped cream, and creamy custard, perfect for special occasions and easy to prepare ahead.

Ingredients

Brownie Layer

  • 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 punnet strawberries, sliced
  • 125g punnet fresh raspberries

Dairy

  • 500ml cream, whipped to soft peaks
  • 600g readymade custard

Garnish

  • 1-2 Flake chocolate bars
  • 1 Tbsp icing sugar

Instructions

  1. Prepare Brownies: Combine the boxed brownie mix with eggs and vegetable oil or melted butter as per package instructions. Bake according to package directions. For ease, bake the brownies a day ahead and allow them to cool completely.
  2. Cut Brownies: Once cooled, cut the brownies into 1-inch squares and divide into three equal piles, set aside.
  3. Make Raspberry Sauce: In a microwave-safe jug, combine 300g frozen raspberries with caster sugar. Microwave on high for 1 minute, stir well, then microwave for another minute. Stir again and let cool completely before assembling the trifle.
  4. Start Assembly – Layer 1: In a large trifle dish or bowl, place half of the sliced strawberries evenly on the bottom.
  5. Add Raspberry Sauce and Brownies: Pour one-third of the cooled raspberry sauce over the strawberries. Layer one-third of the brownie pieces on top, then spoon over half of the whipped cream carefully to maintain layers.
  6. Add Custard and Second Layer: Spread a layer of custard over the cream and smooth it to the edges with a spoon. Pour over another third of the raspberry sauce and add the second layer of brownies.
  7. Add More Fruit and Custard: Cover the brownies with the remaining sliced strawberries and the rest of the custard, smoothing it to the edges for an even finish.
  8. Top with Final Layers: Add the final third layer of brownies on top, followed by the last of the raspberry sauce. Spread the remaining whipped cream evenly across the top and smooth the surface.
  9. Garnish: Crumble 1-2 Flake chocolate bars over the top. Decorate with fresh raspberries and dust with icing sugar.
  10. Chill: Refrigerate the trifle for at least 3 hours, preferably overnight, to allow flavors to meld and the dessert to set before serving.

Notes

  • For best results, bake the brownies a day in advance to save time during assembly.
  • You can substitute the boxed brownie mix with homemade brownies if preferred.
  • The raspberry sauce can be made ahead and refrigerated until needed.
  • If custard is not readymade, homemade custard can be used as a substitute.
  • Use fresh or frozen raspberries for the sauce; frozen raspberries provide a nice consistency when cooked down.
  • Ensure cream is whipped to soft peaks, not stiff, for a light texture.

Find it online: https://marthatasty.com/chocolate-brownie-raspberry-trifle-recipe/