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Brownie and Chocolate Pudding Trifle

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  • 1 cup Flour
  • ¼ cups Unsweetened Cocoa Powder
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 stick Unsalted Butter, Cut Into Pieces, More For The Pan
  • 8 ounces, weight Semi-sweet Chocolate, Chopped
  • 1¼ cup Sugar
  • 3 whole Large Eggs
  • 2 whole Egg Yolks
  • ½ cups Sugar
  • 3 Tablespoons Cornstarch
  • 3 cups Whole Milk
  • 5 ounces, weight Bitter Sweet Chocolate, Chopped
  • 1 pinch Salt
  • 1 Tablespoon Vanilla Extract
  • 1 container Cool Whip Whipped Topping, 8 Ounce Tub
  • 2 cups Chopped Nuts, Or As Much As Desired
  • Ice Cream, Optional For Topping


  1. For the brownies:
  2. Preheat oven to 350 F. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides (you’ll use the paper as a handle to lift the brownies out of the pan when done). Butter the paper and set pan aside. In a small bowl, whisk together the flour, cocoa, baking powder and salt; set aside.
  3. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water (or use a double boiler) Heat it, stirring occasionally until chocolate is smooth, 2 to 3 minutes. Remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture. Mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
  4. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached. This should take about 30 minutes. When done remove the brownies from the oven and cool in pan for 30 minutes. Using the paper overhang, lift the cooled brownies out of pan; transfer to a rack to cool completely (still on paper).
  5. Allow the brownies to completely cool before you cut them into bite-sized pieces and start layering the trifle.
  6. For the pudding:
  7. Whisk egg yolks, sugar and cornstarch in a medium-sized heatproof bowl. Set aside.
  8. Combine milk, chocolate and salt in a saucepan over medium heat and stir until chocolate completely melts.
  9. Pour the chocolate mixture into the egg yolk mixture and whisk constantly.
  10. Pour the mixture back into the pan over low to medium-low heat and stir until thick. The trick is to keep stirring. If you think it’s getting too hot, I would turn down the heat a little bit.
  11. Once it’s thickened, remove pan from heat and stir in vanilla. Pour it into a separate bowl and cover with plastic wrap (so it doesn’t develop that nasty looking film over the pudding) and chill.
  12. For the assembly:
  13. Basically, you are going to layer the trifle in a trifle dish, individual glasses, or a waffle cone bowl! If you are choosing to use ice cream, you only need one layer of ice cream at the top. So here it goes … Into each dish layer some brownie, pudding, whipped cream, brownie, pudding, brownie, ice cream, whipped cream and nut topping.
  14. Enjoy!
  15. Brownie recipe adapted from Martha Stewart.