Chocolate Brownie Trifle
This magical dessert is what happens when you mix together brownies and trifle! We’re talking jelly, custard and chocolate, all in one slimming friendly pud.
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NutritionPer Serving
- Calories239
- Carbs26g
- Protein11g
- Fat10g
- Saturates4.8g
- Sugars12g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Get your spoons ready – you’ll want to dig straight into this scrummy pudding! We’ve combined two of our all-time favourite dessert recipes to make one ultimate sweet treat. These Chocolate Brownie Trifles give you dreamy layers of jelly, fresh raspberries, custard and chunks of homemade brownies. What more could you ask for?
To keep things slimming-friendly, we’ve used light custard and finished the trifle with a swirl of low fat aerosol cream – it’s best to add this right before serving.
Why not have a go at switching up the flavours? If you’re not a fan of raspberries, you can try using strawberry jelly and slices of fresh strawberries instead.
Serve at the end of any meal for a surefire way to put a smile on everyone’s faces!
What diets is this Chocolate Brownie Trifle suitable for?
This Chocolate Brownie Trifle recipe can be made suitable for vegetarians as long as you use vegetarian-friendly jelly crystals.
It can also be made gluten free if you substitute the following ingredients for gluten free alternatives:
- Self raising flour
- Baking powder
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Chocolate Brownie Trifle?
You’ll need a low-calorie chocolate syrup to make the brownies for this Chocolate Brownie Trifle. We use the Sweet Freedom Choc Shot which can be found in most supermarkets.
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Most supermarkets stock this Sweet Freedom Choc Shot but you can also pick it up online if it’s proving tricky to find!
If you don’t already have a set of trifle dishes, these ones from Amazon are ideal for this recipe.
How many calories are in this Chocolate Brownie Trifle?
This Chocolate Brownie Trifle recipe is included in our Weekly Indulgence category because it contains just 239 calories per portion.
This recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Add the jelly crystals to a measuring jug and pour in the boiling water. Stir until the crystals have dissolved, then add the cold water and stir again. Split between the 4 serving dishes and add the raspberries. Pop in the fridge until the jelly is set.
Step 2
Preheat the oven to 170°C. Grease 4 holes in the silicone muffin tin with a little reduced fat spread.
Step 3
Place the reduced fat spread, granulated sweetener, baking powder, self raising flour, eggs, cocoa and chocolate syrup into a large mixing bowl and mix thoroughly.
Step 4
Pour into the silicone muffin tin and sprinkle over the chocolate chips. Place in the oven for 12 minutes. Leave to one side to cool.
Step 5
Mix the Greek yoghurt and custard together in a small mixing bowl until just combined. You should still be able to see the Greek yoghurt swirled into the custard. Once the brownies are cooled, cut each one into 6 pieces.
Step 6
Once the jelly is set, you’re ready to assemble. Spoon some of the custard mixture on top of the jelly layer and top with 3 pieces of brownie and the halved raspberries. Top with the rest of the custard mixture.
Step 7
Add a swirl of aerosol cream to the top of each trifle then add the remaining brownie pieces, whole raspberries and sprinkle over the crumbled flake.
What could I serve with this Chocolate Brownie Trifle?
These are the perfect end to any meal! Why not serve as a dessert after the following menu of slimming-friendly dishes?
How do you know when Chocolate Brownie Trifles are ready?
You’ll need to bake the brownies until they’re risen and cooked all the way through. This should take about 12 minutes.
The jelly can be made in advance and left in the fridge until it’s completely set.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Chocolate Brownie Trifle in the fridge?
It’s always best that you eat this recipe within 4 hours of serving it. You can make it ahead of time and keep it in the fridge for around 3 days, but we’d recommend refrigerating it before you add the swirl of aerosol cream on the top.
Add the cream right before serving, otherwise you might find that it loses its shape and doesn’t look quite as pretty!
Can I freeze Chocolate Brownie Trifle?
This recipe isn’t suitable for freezing.
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Chocolate Brownie Trifle
This magical dessert is what happens when you mix together brownies and trifle! We’re talking jelly, custard and chocolate, all in one slimming friendly pud.
-
Prep Time
25 MINS
-
Cook Time
12 MINS
- KCals 239
- Carbs 26G
Instructions
- Add the jelly crystals to a measuring jug and pour in the boiling water. Stir until the crystals have dissolved, then add the cold water and stir again. Split between the 4 serving dishes and add the raspberries. Pop in the fridge until the jelly is set.
- Preheat the oven to 170°C. Grease 4 holes in the silicone muffin tin with a little reduced fat spread.
- Place the reduced fat spread, granulated sweetener, baking powder, self raising flour, eggs, cocoa and chocolate syrup into a large mixing bowl and mix thoroughly.
- Pour into the silicone muffin tin and sprinkle over the chocolate chips. Place in the oven for 12 minutes. Leave to one side to cool.
- Mix the Greek yoghurt and custard together in a small mixing bowl until just combined. You should still be able to see the Greek yoghurt swirled into the custard. Once the brownies are cooled, cut each one into 6 pieces.
- Once the jelly is set, you’re ready to assemble. Spoon some of the custard mixture on top of the jelly layer and top with 3 pieces of brownie and the halved raspberries. Top with the rest of the custard mixture.
- Add a swirl of aerosol cream to the top of each trifle then add the remaining brownie pieces, whole raspberries and sprinkle over the crumbled flake.
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Recipe notes
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