Paula Deen Brownie Raspberry Trifle

Paula Deen brownie raspberry trifle takes 40 minutes and a pan of gooey brownies, raspberry jam and sliced bananas to make a creamy layered dessert. This easy make-ahead trifle dessert fits potluck tables, cookouts and holiday dinners, since it chills for hours before serving.

Bake the brownies slightly overdone but still gooey inside, because that fudgy center holds up against the cream and bananas. Bake them dry and the trifle loses its rich chocolate bite, and bake them too soft and the chunks turn to mush.

Paula spreads her brownie cake into layers with a pudding-stabilized whipped cream, so the trifle stays fluffy and sliceable instead of weeping in the bowl. The raspberry jam between each layer adds a tart, fruity streak that keeps all that chocolate and cream from tasting heavy.

Paula Deen Brownie Raspberry Trifle

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

980

kcal

Fudgy brownie chunks, pudding-thickened whipped cream, raspberry jam and bananas stack into three tall layers in one big bowl. After a short chill, the brownies soften into the cream and every spoonful gets a bit of everything.

Ingredients

• 3 cups heavy cream
  

• 3 tablespoons instant vanilla pudding mix
  

• 1 tablespoon confectioner's sugar
  

• 2 teaspoons pure vanilla extract
  

• 3/4 cup divided raspberry jam
  

• 3 thinly sliced, divided medium bananas
  

• 1 2 sticks plus 2 tablespoons unsalted butter
  

• 3 oz chopped unsweetened chocolate
  

• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  

• 2 1/2 cups granulated sugar
  

• 3 large at room temperature eggs
  

• 1 tablespoon vanilla extract
  

• 1 1/2 cups all purpose flour
  

• 1/2 teaspoon salt
  

Directions

• Heat the oven: Preheat the oven to 350°F and spray an 8 by 8-inch square baking dish with nonstick cooking spray. Then get your butter, chocolate and eggs out so the eggs reach room temperature.
• Melt the chocolate: Melt 1 1/2 sticks plus 2 tablespoons unsalted butter with 3 ounces chopped unsweetened chocolate in a double boiler or in the microwave on low, stirring often. Pour it into a large bowl and let it cool.
• Mix the batter: Whisk 1/2 cup plus 1 tablespoon unsweetened cocoa powder into the cooled chocolate until smooth, then whisk in 2 1/2 cups granulated sugar. Add the 3 eggs and 1 tablespoon vanilla extract, then fold in 1 1/2 cups flour and 1/2 teaspoon salt until just blended.
• Bake the brownies: Pour the batter into the prepared pan and bake for 20 to 25 minutes. They should be slightly overdone but still gooey inside, so cool them in the pan on a wire rack for 5 minutes.
• Cut the brownies: Cut the brownie cake into 1/2-inch chunks, which gives you about 4 cups. Set them aside while you make the cream.
• Whip the cream: Using an electric mixer, whip 3 cups heavy cream, 3 tablespoons instant vanilla pudding mix, 1 tablespoon confectioner's sugar and 2 teaspoons vanilla extract. Keep whipping until stiff peaks form.
• Layer the trifle: Spread 1 cup of the whipped cream in a large bowl and cover it with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam and one-third of the sliced bananas, then repeat twice more, ending with bananas.
• Top and chill: Finish with the remaining whipped cream spread over the top. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.

Tools for this recipe

• USA Pan 8x8 square cake pan, KitchenAid 5-speed hand mixer, Anchor Hocking 104 oz glass trifle bowl with lid, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the bananas turn brown in the trifle?

Sliced bananas can darken a little over several hours, but the whipped cream on top and between the layers keeps most of the air off them. For the prettiest bowl, assemble it the same day you plan to serve it.

Can I use boxed brownie mix instead of baking from scratch?

Yes, a boxed mix baked in an 8 by 8-inch pan works if you want a shortcut. Pull it slightly early so it stays gooey in the middle, since that texture holds up best against the cream.

How far ahead can I make a brownie raspberry trifle?

Chill it for at least 30 minutes and up to 8 hours, which makes it a good one to put together in the morning for dinner that night. You can also bake the brownies a day early and keep them covered at room temperature.

Do I need a trifle bowl to make this dessert?

Any large glass bowl works, and a clear one lets you see the layers. You can also build individual servings in small jars or cups if you want easy single portions.

What can I use instead of raspberry jam?

Strawberry or cherry preserves work well because they bring the same sweet-tart contrast to the chocolate. Spread it in a thin, even layer so it doesn't slide around the bananas.