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two large brownie trifles showing off the layers in glass serving cups with a bottle of Jameson's in the background

Brownie Trifle with Whiskey Strawberries

This brownie trifle with whiskey strawberries recipe features fudgy brownie pieces, Bailey’s spiked cream, and whiskey drenched strawberries.

Category Dessert
Cuisine American, British
Keyword brownie trifle, brownie trifle with strawberries, chocolate brownie trifle, strawberry and brownie trifle
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Author Amanda | Naturally Sweet Kitchen

Ingredients

Brownie

  • 30 g unbleached plain flour
  • 20 g raw cacao powder
  • ¼ tsp fine sea salt
  • 45 g unsalted butter
  • 30 g chopped dark chocolate
  • 55 g coconut sugar
  • 45 ml pure maple syrup
  • 1 large egg room temperature
  • ½ tsp pure vanilla extract

Whiskey Strawberries

  • 125 g diced strawberries
  • 1 ½ tbsp Irish whiskey
  • 2 tbsp chopped fresh mint

Bailey’s Whipped Cream

  • 300 ml double cream
  • 2 tbsp agave nectar
  • 3 tbsp Bailey’s Irish Cream liqueur

Method

Brownie

  1. Preheat the oven to 180ºC (350ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
  2. Whisk together the flour, cacao powder, and salt in a bowl. Set aside.
  3. Melt the butter and dark chocolate together over a medium-low heat in a double boiler (or in 15 second increments in the microwave). Allow to cool for 5 minutes. Whisk in the coconut sugar until emulsified.
  4. Add the maple syrup, egg, and vanilla extract and whisk well to combine. Add the dry ingredients and whisk together.
  5. Pour the batter into the prepared tin and smooth it to the edges. Bake the brownies for 16-18 minutes, or until they just start to pull away from the edges. They still might be a bit gooey inside and that’s okay.
  6. Allow the brownies to cool completely in the tin while you make the rest of the components.

Whiskey Strawberries

  1. Tip the strawberries, whiskey, and mint into a bowl and stir together. Allow the strawberries to sit and infuse for at least 30 minutes.

Bailey’s Whipped Cream

  1. To a large bowl, combine the cream, agave, and Bailey’s liqueur. Whip the cream to medium peaks using a whisk or electric beaters. Set aside until ready to assemble.

Assembly

  1. Chop the cooled brownies into ½-inch cubes.
  2. Layer the trifles in individual serving glasses starting with the brownies. Add a layer of whipped cream. Add a layer of strawberries. Drop in a second layer of brownie cubes. Top with another layer of whipped cream.
  3. To finish, sprinkle over some extra brownie crumbles, fresh mint, and a drizzle of the strawberry sauce at the bottom of the bowl.
  4. Serve immediately.

Recipe Video

Notes

These trifles are best served the day they are made. If necessary, they will keep covered in the fridge for up to 2 days.