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Steal hearts with this easy, show-stopping, chocolate dessert with layers of rich fudge brownie bites, chocolate pudding, and whipped topping. Heart-shaped brownies add a romantic and whimsical sweet touch. This elegant and decadent dessert will be a hit with family and when entertaining. Boxed brownie mix, instant pudding, and whipped topping make this a stress-free recipe that is brimming with chocolaty richness. This crowd-pleasing dessert can be made in advance, and is perfect for any party, gathering, or holiday. A trifle bowl shows off all the delicious layers.
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Beloved Brownie Trifle
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutesAn elegant and decadent chocolate dessert with layers of rich fudge brownie bites, chocolate pudding, and whipped topping with heart-shaped brownies
Ingredients
Baked brownies, from a boxed mix – 9×13 pan (follow directions for cake-like brownies, not fudgy brownies)
2 (3.9-ounce or 1.4-ounce sugar free) boxes chocolate instant pudding, prepared as directed
16-oz tub whipped topping (CoolWhip), thawed
Optional: Walnuts – Halves & Pieces or Chopped, lightly toasted
Optional: chocolate shavings (from a chocolate bar) for garnish
Trifle Bowl or large glass
Directions
- Prep work (if needed): Bake the brownies as per the instructions on the box. Use the option for cake-like brownies and bake in a 9×13 pan. Cool brownies in the the refrigerator. Prepare both boxes of instant pudding as per instructions on the box (pudding can be made in one bowl). Lightly toast walnuts over medium heat. If desired, shave chocolate bar with a grater or zester. See notes.
- Cut the pan of brownies in heart shapes with a cookie cutter. Remove the hearts from the pan and set aside. (You may not use all the brownie hearts, any extras are fair game for snacks!). There will be quite a bit of excess brownie in the pan after you remove the cut-out hearts, using a knife cut these scraps in bit size pieces.
- In the bottom of a trifle bowl or large glass bowl, create a layer of the brownie scraps and a sprinkle of walnuts. Add a layer of chocolate pudding on top of brownie layer.
- Take one of the brownie hearts and hold against the side of the bowl with the tip nestled in the pudding. Add a spoonful of whipped topping behind the brownie and a spoonful on either side to anchor it in place. Repeat with four (or more) additional hearts. When the hearts are all anchored, add a few spoonfuls of the topping to the center of the bowl to fill out the layer.
- Add another layer of the chocolate putting. Repeat the process of adding five more hearts with whip topping. Layer the remaining brownie scraps and another sprinkle of walnuts. Top the brownie and walnut layer with the remainder of the whipped topping. Gently place additional hearts down flat. Garnish with shaved chocolate and remaining walnuts
Notes
- Boxed brownie mixes usually require water, oil and eggs. Three eggs will result in a cake-like texture, instead of a fudge-like texture. Brownies will be easier to cut if first refrigerated.
- Whipped topping can be enhanced with a ½ teaspoon vanilla or almond extract to give it a “homemade” flavor
- Walnuts can be lightly toasted in a medium skillet over medium heat, stirring occasional, for about 2-5 minutes. WARNING: Walnuts go from toasted to burnt very quickly! (Been there, done that)
- This recipe can be made without the brownie hearts, just cut up entire brownie pan in bite size pieces
- This dessert can be made a day ahead and store in the fridge until ready to serve!
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