Brownie Raspberry Trifle

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Recipe Courtesy of

Servings: 4 to 6
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 Brownie Cake, recipe follows
3 cups heavy cream
3 tablespoons instant vanilla pudding mix
1 tablespoon confectioners’ sugar
2 teaspoons pure vanilla extract
3/4 cup raspberry jam, divided
3 medium bananas, thinly sliced, divided

Brownie Cake:

1 cup (2 sticks) plus 2 tablespoons unsalted butter
3 ounces chopped unsweetened chocolate
1/2 cup plus 1 tablespoon unsweetened cocoa powder
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt





Cut the Brownie Cake into 1/2-inch chunks, about 4 cups. Set aside.

Using an electric mixer, whip the cream, pudding mix, confectioners’ sugar, and vanilla until stiff peaks form.

In a large bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with 2 more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.

Brownie Cake:

Preheat the oven to 350 degrees F. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.

In a double boiler, or a microwave set on low power, melt the butter and chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended.

Pour the batter into the prepared pan. Bake until the brownies are slightly overdone (they should be gooey inside), 20 to 25 minutes. Let cool in the pan on a wire rack for 5 minutes.

Show: Paula's Best Dishes Episode: Dinner Party
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Reader Comments:


Will u email the recipe for the pie in the jelly jar I would love it it is so cute and also I hope u are feeling better thanks so much I really do appreciate it thanks again and god bless

By Tina on July 14, 2012


I watched your show this morning which featured this recipe but you used self-rising flour and I think less sugar. I would love to make these brownies but can't afford to mess them up and do over. Does anyone know if it matters what flour is used?

By Christi on July 14, 2012


Two or three weeks ago on one of your shows you made a chocolate trifle with a brownie mix, instant chocolate pudding, whipped topping and possibly nuts. I did not get the pudding and milk amount. I have searched through your recipes and those of the food network and do not see it. If you could direct me to it I would be most appreciative. Thank you. PS. I believe one of your sons was on the show that day.

By Carol Barker on May 30, 2011

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