A sweet and boozy Baileys Chocolate Brownie Trifle – filled with rich chocolate brownie, vanilla custard, whipped cream, Baileys Irish Cream, chocolate custard and salted caramel sauce! The perfect adults-only Christmas dessert… or late night sneaky treat!
We all love a good old classic trifle for Christmas dessert… but what about changing it up this year and making a rich and decadent adults-only chocolate trifle with Baileys Irish Cream!? Sounds pretty amazing right!?
15 Minute Baileys Chocolate Brownie Trifle
This super simple trifle recipe takes just 15 minutes to make!
The layers:
- chocolate brownie (use our favourite chocolate brownie recipe or buy a pre-made brownie from the supermarket – see recipe notes below)
- Baileys Irish Cream
- vanilla double thick custard – or substitute for Baileys custard
- chocolate double thick custard
- whipped cream
- salted caramel sauce (make your own using this recipe or use a store-bought version)
How To Assemble The Baileys Trifle
Step 1 – Crumble the chocolate brownie into the base of your serving glasses
Alternatively you can make 1 large trifle using a glass bowl or trifle dish.
Step 2 – Drizzle over Baileys Irish Cream
The Baileys will soak into the chocolate brownie making it deliciously moist and boozy.
Step 3 – Layer with vanilla custard, whipped cream and chocolate custard
Step 4 – Drizzle over salted caramel sauce
Step 5 – Repeat the layers once more
Step 6 – Finish with a layer of chocolate brownie and a drizzle of salted caramel sauce
Tips For Making Baileys Chocolate Brownie Trifle
- Use a rich and dense chocolate brownie that crumbles into chunks easily (our 5 minute brownie recipe is perfect!)
- you can make this recipe as individual serves (like I’ve done in the photos above) or you can make it as 1 whole trifle in a large glass bowl or trifle bowl.
- This recipe is best prepared on the day of serving.
- Refrigerate for at least 2 hours or until ready to serve.
- You can substitute the vanilla custard for Baileys custard (which is sold in the supermarket in the lead up to Christmas).
- You can use as much or as little Baileys as you like!
- For a kid-friendly version – simply omit the Baileys Irish Cream.
- Choose thick double custards as they hold the layers better than thin runny custard.
- You can whip your own cream or use a store-bought pre-whipped cream.
- This trifle should be kept covered in the fridge and consumed within 2 days.
More Baileys Recipes
If you love Baileys Irish Cream as much as I do, then check out our most popular Baileys recipes here!
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Baileys Chocolate Brownie Trifle
Ingredients
- 20 cm chocolate brownie see notes
- Baileys Irish Cream see notes
- 900 g vanilla double thick custard
- 500 ml thickened cream whipped
- 900 g chocolate double thick custard
- 3/4 cup salted caramel sauce
Instructions
- Place 6 large individual serving glasses onto the bench (or 8-10 smaller glasses).
- Crumble the cooked chocolate brownie into small chunks.
- Divide 1/3 of the brownie chunks between the serving glasses.
- Pour over a small amount of Baileys Irish Cream (the brownie will soak up the Baileys).
- Spoon over half of the vanilla custard, half of the whipped cream and half of the chocolate custard (in layers).
- Drizzle over 1/3 of the salted caramel sauce.
- Repeat all of the layers once more (including the Baileys Irish Cream).
- Finish off with the remaining 1/3 chocolate brownie and the salted caramel sauce.
- Place into the fridge until serving.
Notes
- Use a rich and dense chocolate brownie that crumbles into chunks easily (our 5 minute brownie recipe is perfect!)
- you can make this recipe as individual serves (like I've done in the photos above) or you can make it as 1 whole trifle in a large glass bowl or trifle bowl.
- This recipe is best prepared on the day of serving.
- Refrigerate for at least 2 hours or until ready to serve.
- You can substitute the vanilla custard for Baileys custard (which is sold in the supermarket in the lead up to Christmas).
- For a kid-friendly version - simply omit the Baileys Irish Cream.
- Choose thick double custards as they hold the layers better than thin runny custard.
- You can whip your own cream or use a store-bought pre-whipped cream.
- This trifle should be kept covered in the fridge and consumed within 2 days.
Hi Lucy! These look delicious – how far in advance can these be made?? Night before ?
Thanks, Nicole
Hi Nicole, absolutely – the night before would be fine!! You can always make the brownie a few days ahead of time and then put it all together the night before or on the day to save time. xx
Can you send me the instructions on how to make the vanilla custard and the chocolate custard?
Hi Diane, I used storebought custard for this recipe (to keep it quick and simple).