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A brownie trifle cup with raspberries, whipped cream, brownie, and chocolate.
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5 from 3 votes

Brownie Trifle Cups

These brownie trifle cups are delicious individual trifles with layers of chocolate pudding, brownie bites, whipped cream, and raspberries!
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Servings: 8
Calories: 478kcal

Equipment

Ingredients

For the Brownie Layer:

  • 18 oz brownie mix
  • 3 eggs
  • 1/2 cup oil

For the Chocolate Pudding Layer:

  • 3.9 oz instant chocolate pudding
  • 2 cups cold milk

For the Whipped Cream Layer:

  • 1 1/3 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

For the Assembly:

  • 12 oz raspberries
  • mint sprigs (optional)
  • 8 small 8 oz cups

Instructions

For the Brownie Layer:

  • Preheat the oven. Line a 9x13 pan with parchment paper.
  • Prepare brownie mix with eggs, oil, and water, as listed on the box.
  • Pour the brownie batter into the prepared baking pan, and baking the brownies according to the package directions, or until a toothpick comes out clean.
  • Set aside to cool completely.
  • Cut half the brownies out of the pan (set aside the other half for another time, or just to enjoy eating on their own) and cut the brownies into small 1/2 inch sized pieces. Set aside till needed.

For the Chocolate Pudding Layer:

  • In a medium sized bowl stir together the chocolate pudding mix and milk according to the box directions (mine said 2 minutes). Set aside till needed.

For the Whipped Cream Layer:

  • Add the whipped cream to a medium sized bowl. Whip up the whipped cream with a hand mixer, or stand mixer at high speed until stiff peaks form.
  • Add in the powdered sugar and vanilla extract, and whip again until combined.

For Assembling the Trifle Cups:

  • Add one layer of brownies to the bottom of a cup (about 4 or 5 pieces).
  • Spoon your chocolate pudding into a ziptop bag and snip one of the corners off.
  • Squeeze a layer of chocolate pudding on top of the brownies.
  • Spoon the whipped cream into a ziptop bag and snip one of the corners off.
  • Squeeze a layer of whipped cream on top of the pudding.
  • Add a layer of raspberries on top of the whipped cream. I added 5 raspberries to this layer.
  • Repeat with another layer of brownies (this time probably 8 or 9 brownie pieces), another layer of pudding and whipped cream.
  • Top the cup with about 3 or 4 raspberries and a mint sprig, if desired.
  • Repeat with additional cups.
  • Enjoy immediately, or place the cups in the fridge for a couple hours, up to overnight for the brownies to soften and the flavors to meddle a bit more.

Nutrition

Calories: 478kcal | Carbohydrates: 50g | Protein: 6g | Fat: 29g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 344mg | Potassium: 219mg | Fiber: 3g | Sugar: 34g | Vitamin A: 741IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 2mg