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Raspberry Fudge Brownie Trifle

A delightful layered dessert combining rich chocolate brownies, tart raspberries, and fluffy whipped cream.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup Unsalted butter Melted for the brownie batter.
  • 2 cups Granulated sugar Sweetens the brownies.
  • 4 large Eggs Provides structure and moisture.
  • 1 teaspoon Vanilla extract Adds flavor to the brownies.
  • 1 cup All-purpose flour Gives structure to the brownies.
  • 1 cup Unsweetened cocoa powder Provides rich chocolate flavor.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 teaspoon Baking powder Helps brownies rise.
Raspberry Layer Ingredients
  • 2 cups Fresh raspberries Provides tartness and color.
  • 2 tablespoons Granulated sugar To sweeten the raspberries.
  • 1 tablespoon Lemon juice Enhances raspberry flavor.
Whipped Cream Ingredients
  • 2 cups Heavy whipping cream For a rich and fluffy topping.
  • 1/4 cup Powdered sugar Sweetens the whipped cream.
  • 1 teaspoon Vanilla extract Adds flavor to the whipped cream.
Optional Fudge Sauce
  • 1 cup Chocolate chips For making fudge sauce.
  • 1/2 cup Heavy cream To melt with chocolate chips for fudge sauce.

Equipment

  • 9x13 inch baking pan
  • Large saucepan
  • medium bowl
  • Trifle dish or individual serving glasses
  • mixing bowl
  • electric mixer
  • small saucepan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large saucepan, melt the unsalted butter over low heat. Remove from heat and stir in granulated sugar, eggs, and vanilla extract until well combined.
  3. Add flour, cocoa powder, salt, and baking powder. Mix gently until just combined. Pour the batter into the prepared pan and spread evenly.
  4. Bake for 20-25 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs. Let cool completely before cutting into bite-sized pieces.
  5. In a medium bowl, combine fresh raspberries, granulated sugar, and lemon juice. Gently toss and let sit for about 10 minutes.
  6. For the optional fudge sauce, combine chocolate chips and heavy cream in a small saucepan. Heat over low, stirring until melted and smooth. Set aside to cool slightly.
  7. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. In a trifle dish or individual glasses, layer brownie pieces, raspberry mixture, whipped cream, and drizzle with fudge sauce if using. Repeat layers until all ingredients are used, finishing with whipped cream on top.
  9. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

This trifle is perfect for parties and can be made ahead of time. Use high-quality ingredients for the best flavor.