Chocolate Brownie Trifle
A decadent, fudgy bake crafted with rich Belgian chocolate and premium inclusions, delivering a dense, melt-in-the-mouth texture.
Ingredients
- • 50 g self raising flour
- • 25 g reduced fat spread
- • 2 eggs
- • 2 tbsp white granulated sweetener
- • 1 tbsp cocoa powder
- • 2 tsp low-calorie chocolate syrup
- • 1/2 tsp baking powder
- • 10 g chocolate chips
- • 111/2 g sachet of raspberry sugar free jelly crystals
- • 100 ml boiling water
- • 100 ml cold water
- • 50 g raspberries
- • 100 g 0% Greek yoghurt
- • 100 g light custard
- • 100 g raspberries, (leave 8 raspberries whole but slice the rest in half)
- • low fat aerosol cream
- • 20 g chocolate flake bar, (crumbled)
Preparation Steps
Add the jelly crystals to a measuring jug and pour in the boiling water. Stir until the crystals have dissolved, then add the cold water and stir again. Split between the 4 serving dishes and add the raspberries. Pop in the fridge until the jelly is set.
Preheat the oven to 170°C. Grease 4 holes in the silicone muffin tin with a little reduced fat spread.
Place the reduced fat spread, granulated sweetener, baking powder, self raising flour, eggs, cocoa and chocolate syrup into a large mixing bowl and mix thoroughly.
Pour into the silicone muffin tin and sprinkle over the chocolate chips. Place in the oven for 12 minutes. Leave to one side to cool.
Mix the Greek yoghurt and custard together in a small mixing bowl until just combined. You should still be able to see the Greek yoghurt swirled into the custard. Once the brownies are cooled, cut each one into 6 pieces.
Once the jelly is set, you’re ready to assemble. Spoon some of the custard mixture on top of the jelly layer and top with 3 pieces of brownie and the halved raspberries. Top with the rest of the custard mixture.
Add a swirl of aerosol cream to the top of each trifle then add the remaining brownie pieces, whole raspberries and sprinkle over the crumbled flake.