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Brownie Trifle

Tanvi Srivastava
If you are looking for an impressive dessert that is easy to make, then you will love this brownie trifle recipe! Layers of fudgy cardamom spiced brownies, eggless vanilla custard (pudding), orange slices, tutti fruits bits & whipped cream- each bite is chocolatey, citrusy & creamy! 
5 from 1 vote
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

To Make Brownie Layer

  • 1 box (18oz) Ghirardelli Brownie Mix plus egg, milk and butter to make the brownies (or use egg, water and oil)
  • 1 egg
  • ⅓ cup oil
  • ¼ cup water or milk
  • ½ teaspoon green cardamom powder heaped

For The Custard

  • 2 cup milk full fat
  • 2.5-3 tablespoon custard powder I use Brown and Polson vanilla flavor. Use instant vanilla pudding mix instead
  • ¼ teaspoon vanilla paste
  • ⅓ cup condensed milk to sweeten the custard
  • 2 fresh oranges Juice 1 orange, Peel & Section or Slice the 2nd

For Whipped Cream

  • 1.5 cup heavy cream
  • ½ teaspoon orange zest
  • ⅓ cup granulated sugar

Toppings

  • Marachino Cherries
  • Chopped Hazelnuts
  • Tutti Fruitti

Instructions
 

Make The Brownies

  • Preheat oven to 350F. Line a 8 by 8 inch square pan with parchment leavening a bit of an overhang to pull the brownies out after baking.
  • Add melted (and cooled) butter, egg and milk to a large bow. Whisk to combine thoroughly.
  • Add in the brownie mix and the chocolate spread (that comes with the pack). Also add the cardamom powder.
  • Pour the prepared brownie batter in the pan. Bake for 40-42 minutes. Pull out of the oven and cool completely, Using a sharp ice slice into small bite size squares.

Prepare The Custard

  • While the brownies are baking, make the custard. Add custard powder to a small bowl and pour ⅓ cup of cold milk. Mix to combine.Keep near.
  • Add the rest of the milk to a small pot and bring to a boil. Once boiling, reduce to simmer and while stirring with once hand, add the custard powder slurry slowly to the pot.
  • The milk will start immediately thickening, Keep stirring for the next 2 minutes. Let cook on slow heat for 2-3 minutes before adding the condensed milk. Mix and let cook for additional 3-4 minutes.
  • Pour the thickened custard in a bowl and press a parchment on to the surface of custard to avoid film formation. Let cool completely.

Whipping Cream

  • Whip the heavy cream to soft peaks using hand mixer. Add orange zest and sugar slowly and incorporate. Keep chilled under ready to layer.

Layer the Trifle

  • In individual serving dessert bowls, place 4-5 brownie pieces at the bottom. Drizzle 1 tablespoon of orange juice. Next, add 1- 1.5 tablespoon of chilled custard. Add the orange slice on top of custard and push down a little to level. Then place 2 tablespoons of whipped cream on top of orange. Repeat layers if you wish.
  • Top with chopped hazelnuts, marachino cherry and tutti fruitti. Cover and chill for 2 hurst's before serving.

Notes

The best part about this trifle is that you can make the components 1-2 days in advance.
  • Bake the brownies and let them cool completely. Cover the baking sheet with foil or cling film and store at room temperature for 2 days.
  • Make the Custard up to 3 days in advance. Cool it completely. Cover and store refrigerated.
Pro Tip :- To prevent the skin from forming during chilling the custard, once you have poured the custard in bowl to cool down, press parchment paper onto its surface so that the evaporation is stopped.
  • Section the oranges and make the juice up to 2 days in advance. Store refrigerated.
  • I wont recommend making whipping cream in advance, I think its best made the same day.
Tried this recipe?Let us know how it was!