Ingredients:

  • 1 box (18 oz / 510g) brownie mix
  • 1/2 cup (113g) melted unsalted butter
  • 2 large eggs
  • 1/4 cup (60ml) water
  • 1 package (3.4 oz / 96g) instant chocolate pudding mix
  • 2 cups (480ml) cold whole milk
  • 1 tsp (5ml) pure vanilla extract
  • 8 oz (225g) softened cream cheese
  • 1/2 cup (60g) powdered sugar
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 tsp (5ml) vanilla extract
  • 4 oz (115g) semi-sweet chocolate, shaved
  • 1 cup (150g) fresh raspberries

Instructions:

  1. Preheat oven to 350°F (175°C). Combine brownie mix, melted butter, eggs, and water. Spread into a greased 8x8 inch pan and bake for 20-25 minutes until the center is just set. Let cool completely before cutting into 1-inch cubes.
  2. Beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream and vanilla to stiff peaks, then gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  3. Whisk the instant chocolate pudding mix with milk and vanilla until thickened.
  4. In a 12-inch glass trifle bowl, layer the ingredients starting with a thick foundation of brownie cubes, followed by a layer of chocolate pudding, and then a layer of the stabilized cream cheese whipped topping.
  5. Repeat the layers until all ingredients are used, finishing with the cream topping. Garnish with shaved semi-sweet chocolate and fresh raspberries.
  6. Chill the trifle in the refrigerator for 2 hours to allow the layers to stabilize and the brownies to absorb moisture before serving.