Description
This Raspberry Fudge Brownie Trifle is a decadent layered dessert combining rich homemade or boxed brownies, a smooth chocolate fudge sauce, fresh raspberries, and fluffy whipped cream. Perfect for entertaining, this chilled trifle offers a delightful balance of fudgy chocolate, tart berries, and creamy sweetness in every bite.
Ingredients
Scale
Brownie Layer
- 1 box of brownie mix (or your favorite homemade brownie recipe)
- Eggs, oil, and water (according to brownie mix instructions)
- 1 cup chocolate chips (optional, for extra fudginess)
Fudge Layer
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
Raspberry Layer
- 1 ½ cups fresh raspberries (plus more for garnish)
- 2 tablespoons powdered sugar (optional, for sweetening the raspberries)
Whipped Cream
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Brownies: Preheat your oven according to the directions on your brownie mix. Prepare the brownies as directed on the box or your homemade recipe. If you’re using chocolate chips, gently fold them into the brownie batter before baking. Bake according to package instructions, then allow the brownies to cool completely before proceeding.
- Make the Fudge Layer: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat immediately and add the semi-sweet chocolate chips and unsalted butter. Stir continuously until the mixture is smooth, glossy, and well combined. Let the fudge sauce cool to room temperature to thicken slightly before using.
- Prepare the Raspberry Layer: In a small bowl, gently toss the fresh raspberries with the powdered sugar, if desired, to sweeten them. Set the raspberries aside to macerate.
- Whip the Cream: In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Take care not to overwhip to avoid turning it into butter.
- Assemble the Trifle: Cut the cooled brownies into bite-sized cubes. Using a large trifle dish or individual serving cups, begin layering starting with a layer of brownie cubes, followed by a layer of fudge sauce, then some raspberries, and a generous layer of whipped cream. Repeat these layers until the dish is full, finishing with a final topping of whipped cream on top.
- Chill and Serve: Refrigerate the assembled trifle for at least 2 hours or overnight to allow the flavors to meld and the layers to set. Just before serving, garnish with extra fresh raspberries and optional chocolate shavings for an elegant finishing touch.
Notes
- You can use either a boxed brownie mix or your favorite homemade brownie recipe based on your preference.
- Adding chocolate chips to the brownie batter intensifies the fudginess but is optional.
- Be sure to cool the brownies completely before assembling the trifle to prevent melting the whipped cream or fudge layers.
- If fresh raspberries aren’t available, frozen raspberries can be used, but thaw and drain excess liquid before use.
- For a less sweet raspberry layer, omit the powdered sugar or adjust to taste.
- Chocolate shavings or curls make an attractive garnish but can be skipped if unavailable.
- This trifle is best served chilled and eaten within 2 days for optimal freshness.
