Brownie Trifle Cups (Print Version)
# Ingredients:
→ Brownie Layer
01 -
18 oz brownie mix
02 -
3 eggs
03 -
1/2 cup vegetable oil
→ Chocolate Pudding Layer
04 -
3.9 oz instant chocolate pudding mix
05 -
2 cups cold milk
→ Whipped Cream Layer
06 -
1 1/3 cups heavy cream
07 -
1/4 cup powdered sugar
08 -
1 tsp vanilla extract
→ Assembly
09 -
12 oz fresh raspberries
10 -
Fresh mint sprigs for garnish (optional)
11 -
8 small 240 ml (8 oz) serving cups
# Instructions:
01 -
Preheat oven according to brownie mix package directions. Line a 9x13 inch baking pan with parchment paper. Combine brownie mix with eggs, oil, and water as specified on package. Pour batter into prepared pan and bake until a toothpick inserted comes out clean. Allow to cool completely before cutting half of the brownies into 1/2 inch pieces. Reserve remaining brownies for another use.
02 -
In a medium bowl, whisk together chocolate pudding mix and cold milk for 2 minutes or until mixture begins to thicken. Set aside to continue setting while preparing other components.
03 -
In a medium bowl using a stand mixer or hand mixer, whip heavy cream at high speed until stiff peaks form. Gently fold in powdered sugar and vanilla extract until fully incorporated.
04 -
Place 4-5 brownie pieces in the bottom of each serving cup. Transfer chocolate pudding to a piping bag or zip-top bag with corner snipped, then pipe a layer over the brownies. Pipe a layer of whipped cream on top of the pudding. Arrange 5 raspberries atop the whipped cream.
05 -
Add a second layer of 8-9 brownie pieces, followed by another layer of chocolate pudding and whipped cream. Garnish each cup with 3-4 raspberries and a sprig of fresh mint if desired.
06 -
Serve immediately or refrigerate for 2-6 hours (or overnight) to allow flavors to meld and brownies to soften slightly.
# Notes:
01 -
You can prepare these trifle cups up to 24 hours in advance for best flavor development.
02 -
Only half the brownie batch is needed for this recipe; reserve the remainder for another use.