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

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.

Course Dessert
Cuisine American
Keyword Brownie Trifle
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 756 kcal
Author Catalina Castravet


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


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.


  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.
Nutrition Facts
Brownie Trifle
Amount Per Serving
Calories 756 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 26g163%
Cholesterol 191mg64%
Sodium 557mg24%
Potassium 504mg14%
Carbohydrates 88g29%
Fiber 4g17%
Sugar 77g86%
Protein 12g24%
Vitamin A 1465IU29%
Vitamin C 2.9mg4%
Calcium 256mg26%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.