Brownie Trifle with Butterscotch Pudding is a decadent and easy to make pudding, topped with fresh pomegranate arils for a pop of color.

Our obsession with trifles started when we made the first Butterscotch Banana Trifle and Coconut Tiramisu Trifles. Just like the other two, this recipe is easy to follow and produces a beautiful and delicious dessert.

Brownie Trifle

Brownie Trifle with Butterscotch Pudding

These brownie trifles are rich and decadent, with layers of gooey chocolaty brownie and covered in a blanket of delicious butterscotch pudding. Topped with a handful of pomegranate arils for a pop of color and change of texture.

These brownie trifles can be prepared in individual serving bowls or in a huge trifle dish, based on your preference. I always like individual sized bowls, as they look so pretty on the dessert table. I used my all time favorite, fool proof brownie recipe in this brownie trifle dessert, because the brownies turned out amazing. The butterscotch pudding is the perfect pairing, with that sweet and unique flavor. The brownie trifles are perfect for parties, as you can make them one day in advance and just chill it in the fridge until ready to serve.

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Brownie Trifle

Why You’ll Love This Brownie Trifle:

  • They are rich and chocolaty and are a show stopper dessert.
  • Easy to find ingredients and minimum prep work is needed.
  • Perfect for brunch parties and for bigger crowds.
  • Can be made 1 day in advance so you don’t have to worry about a last minute dessert.
  • Can be served with variation of topping such as shaved almonds, pistachios, blueberries, raspberry.

What is a Trifle desert?

Trifle in English cuisine is a dessert made with fruit, an a layer of finger or brownies and custard. It can be topped with whipped cream.

How long does the Trifle take to set?

Once you cover the brownies with whipped cream, cover the dish with cling film and leave to set in the fridge for about two hours. It is best for trifle to settle for few hours so it absorbs the cream and becomes moister.

Can you store the Trifle?

Leftover trifle can be stored, loosely covered in the fridge, for up to 3 days, after which it will still be edible but the cake will be very soggy and the cream will become looser, soaking up the whipped cream and syrup. Best to eat the trifle within 2-3 days.

Can you freeze the Trifle?

Freezing the trifle is not recommended, as the cream wouldn’t freeze well, and upon defrosting it will become watery.

Brownie Trifle
Brownie Trifle with Butterscotch Pudding is a decadent and easy to make pudding, topped with fresh pomegranate arils for a pop of color.
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Brownie Trifle

Brownie Trifle with Butterscotch Pudding is a decadent and easy to make pudding, topped with fresh pomegranate arils for a pop of color.

Ingredients

For the Brownie Layer:
  • Soft butter for greasing the pan
  • 4 large eggs
  • 2 cups sugar
  • 2 sticks melted butter 8oz
  • cups cocoa sifted
  • 2 vanilla beans seeds only
  • 1/3 cup flour sifted
  • 1/2 teaspoon kosher salt
Butterscotch Pudding:
  • 12 ounces whipped cream or whipped topping
  • 1 can sweeten condensed milk 14oz
  • 8 ounces cream cheese softened
  • 2 cups milk
  • 1 box instant Butterscotch pudding mix 5oz
  • 2 vanilla beans seeds only
  • 1 cup pomegranate arils

Instructions

For the Brownie Layer:
  1. Preheat oven to 300 degrees F.
  2. Place a baking sheet (parchment paper) in an 8-inch pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.
  3. In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
  4. Pour the batter into the pan and bake for 45 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached. I find that 45 minutes for this recipe is perfect timing.
  5. When done, remove from oven and let the brownie cool in the pan for 15 minutes before transferring to a wire rack.
Butterscotch Pudding:
  1. In a large bowl, combine milk and pudding mix, blend well using a hand mixer.
  2. In a different bowl, beat cream cheese and condensed milk until smooth. Using a spatula, manually fold in the whipped topping into the cream cheese mixture. Add the cream cheese mixture and vanilla bean seeds to the pudding mixture and stir until well blended.
Assembling:
  1. Cut the brownie into small pieces.
  2. In a trifle bowl or individual serving glass bowls, place half of the brownies, half of the pudding mixture, top with the remaining brownies, followed by the remaining pudding mixture. Garnish with pomegranate arils. Refrigerate 8 hours before serving.
Calories: 756, Fat: 43g, Saturated Fat: 26g, Cholesterol: 191mg, Sodium: 557mg, Potassium: 504mg, Carbohydrates: 88g, Fiber: 4g, Sugar: 77g, Protein: 12g, Vitamin A: 29.3%, Vitamin C: 3.5%, Calcium: 25.6%, Iron: 12.1%

Made this Recipe?

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Brownie Trifle with Butterscotch Pudding