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Brownie Trifle

  • Prep 10 min
  • Total 1 hr 40 min
  • Ingredients 8
  • Servings 6

Ingredients

1
pouch (10.25 oz) Betty Crocker™ Smart Size® fudge brownie mix
1/4
cup vegetable oil
2
tablespoons water
1/2
teaspoon almond extract
1
egg
2
cups frozen (thawed) whipped topping
1 1/2
cups fresh raspberries
1/4
cup sliced almonds
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
180mg
7%
Potassium
200mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
4g
18%
Sugars
34g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Experiment with different brownie flavors for this trifle.

You could substitute sliced fresh strawberries for the raspberries if you like.

Directions

  • 1 Heat oven to 325°F. Spray bottom only of 8-inch square pan with cooking spray, or grease with shortening. In large bowl, stir brownie mix, oil, water, almond extract and egg with spoon about 50 times (batter may be lumpy). Spread in pan.
  • 2 Bake 26 to 28 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.
  • 3 Break cooled brownies into bite-size pieces, placing half of pieces in 2-quart straight-sided serving bowl. Top with half of the whipped topping and half of the raspberries; repeat layers. Sprinkle almonds over top.

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