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Berries & Chocolate Brownie Trifle
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Recipe - SUPA IGA Georges Hall
Profile Wk 49 - Berries Chocolate Brownie Trifle ImageCP.jpg
Berries & Chocolate Brownie Trifle
Prep Time15 Minutes
Servings12
Cook Time35 Minutes
Ingredients
500g pkt Green’s Temptations Triple Choc Fudge Brownie mix
2 eggs
125g butter, melted
500g strawberries
¼ cup (80g) Cottee’s strawberry jam
¼ cup (60ml) Cointreau liqueur (optional)
250g raspberries
185g pkt Green’s Temptations Chocolate Mousse mix
1½ cups (375ml) milk
300ml thickened cream
300ml dollop cream
Directions
  1. Preheat oven to 180°C. Grease a 20cm (base measurement) Food Guru Non Stick Square Cake tin and line the base and sides with baking paper. Prepare the brownie mix following packet directions using eggs and butter. Pour into prepared pan. Bake for 35 mins or until firm to the touch. Set aside in the pan to cool.
  2. Meanwhile, thinly slice two-thirds of the strawberries. Place in a saucepan with jam, liqueur, if using, and two-thirds of the raspberries. Bring to a simmer over medium-low heat. Cook for 1-2 mins or until berries begin to soften. Set aside to cool.
  3. Cut the brownie into 3cm pieces. Place in the base of an 8-cup (2L) glass serving dish. Top with half the jam mixture.
  4. Prepare the mousse following packet directions using the milk. Spoon the mousse over the jam mixture in the dish. Place in the fridge for 2 hours or until set.
  5. Cut the remaining strawberries and raspberries in half. Place combined cream in a large bowl. Use an electric mixer to whisk until soft peaks form. Gently fold in the remaining jam mixture to marble. Spoon over mousse and top with the halved strawberries and raspberries to serve.
15 minutes
Prep Time
35 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
500g pkt Green’s Temptations Triple Choc Fudge Brownie mix
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Green's Triple Chocolate Fudge Brownie Mix, 500 Gram
$4.00$0.80/100g
2 eggs
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Community Co Jumbo Free Range Eggs, 18 Each
$7.50$0.42 each
125g butter, melted
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Western Star Chef's Choice Unsalted Cultured Butter, 250 Gram
$4.00$1.60/100g
500g strawberries
Not Available
¼ cup (80g) Cottee’s strawberry jam
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Cottee's Strawberry Jam, 250 Gram
Special
$2.00 was $2.30$0.80/100g
¼ cup (60ml) Cointreau liqueur (optional)
Not Available
250g raspberries
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Raspberries Punnet, 1 Each
$8.00
185g pkt Green’s Temptations Chocolate Mousse mix
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Green's Chocolate Mud Cake Mix, 530 Gram
$4.00$0.75/100g
1½ cups (375ml) milk
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A2 Full Cream Milk, 2 Litre
$5.30$2.65/l
300ml thickened cream
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Bulla Thickened Cream, 300 Millilitre
$2.50$0.83/100ml
300ml dollop cream
Not Available

Directions

  1. Preheat oven to 180°C. Grease a 20cm (base measurement) Food Guru Non Stick Square Cake tin and line the base and sides with baking paper. Prepare the brownie mix following packet directions using eggs and butter. Pour into prepared pan. Bake for 35 mins or until firm to the touch. Set aside in the pan to cool.
  2. Meanwhile, thinly slice two-thirds of the strawberries. Place in a saucepan with jam, liqueur, if using, and two-thirds of the raspberries. Bring to a simmer over medium-low heat. Cook for 1-2 mins or until berries begin to soften. Set aside to cool.
  3. Cut the brownie into 3cm pieces. Place in the base of an 8-cup (2L) glass serving dish. Top with half the jam mixture.
  4. Prepare the mousse following packet directions using the milk. Spoon the mousse over the jam mixture in the dish. Place in the fridge for 2 hours or until set.
  5. Cut the remaining strawberries and raspberries in half. Place combined cream in a large bowl. Use an electric mixer to whisk until soft peaks form. Gently fold in the remaining jam mixture to marble. Spoon over mousse and top with the halved strawberries and raspberries to serve.