Chocolate Brownie Trifle

Serves 10

Make our Gluten Free Chocolate Brownies then serve as a spectacular and indulgent dessert.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • BROWNIE
  • 75g plain chocolate
  • 50g butter (or vegan butter)
  • 100g sugar
  • 50g Freee Plain White Flour
  • 1 egg
  • 1 tsp water
  • TRIFLE
  • 2 tbsp sherry or Madeira (optional)
  • 200g prepared jelly
  • 200ml cold custard
  • 200ml double cream
  • DECORATION
  • marigold flowers

Brownie

  1. Line a 10x15cm/4x6" baking dish with parchment paper and pre-heat the oven.
  2. Gently melt together the chocolate and butter.
  3. Put the sugar and flour into a bowl and stir to combine.
  4. Beat the egg and water into the dry ingredients.
  5. Stir in the melted chocolate and butter.
  6. Pour into your prepared parchment lined baking dish.
  7. Bake in a pre-heated oven for 15-20 minutes.

Trifle

  1. Break the brownie into chunks, put them into a large serving dish and pur the sherry or Madeira over the top.
  2. Add the prepared jelly, stir gently and smooth the top flat.
  3. Tip the custard on top and spread it out.
  4. Whip the cream and spoon it over the custard.
  5. Chill until ready to serve.

Decoration

  1. Run a bowl of cold water and dip the flowers into it.
  2. Remove the flowers and shake to remove the water, leave to air dry.
  3. Before serving, decorate the trifle with the flowers.

Equipment

10x15cm/4x6" baking dish, large serving dish

Temperature

180˚C, Fan 160˚C, 350˚F, Gas 4

Cooking time

15-20 minutes

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Ingredients

Change Quantities:
  • BROWNIE
  • 75g plain chocolate
  • 50g butter (or vegan butter)
  • 100g sugar
  • 50g Freee Plain White Flour
  • 1 egg
  • 1 tsp water
  • TRIFLE
  • 2 tbsp sherry or Madeira (optional)
  • 200g prepared jelly
  • 200ml cold custard
  • 200ml double cream
  • DECORATION
  • marigold flowers

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