Halloween Trifle

This Halloween Trifle is layered with chocolate brownies and pistachio cream, then topped with cookie tombstones and edible Halloween decor to make an extra spooky dessert. It's guaranteed to impress and the perfect dessert to celebrate the Halloween season.

Course Dessert

Cuisine American

Diet Kosher, Low Salt, Vegetarian

Prep Time 30

Cook Time 28

Decorating Time 10

Total Time 1 8

Servings servings

Calories 711kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For Brownies

2 cups unsalted butter
12 ounces semisweet chocolate, chopped
1 cup dutch process cocoa powder
⅓ cup vegetable oil
6 large eggs, room temperature
1 cup light brown sugar
3 ½ cups powdered sugar
2 teaspoons vanilla extract
1 cup all purpose flour
½ teaspoon kosher salt
2 cups semisweet chocolate chips

For Pistachio Whipped Cream

2 cups cold heavy cream
4 tablespoons pistachio pudding mix

To Decorate

1 to 2 tablespoons chocolate chips
7 Milano milk chocolate cookies, or other oval-shaped cookie
8 oreos, crushed
pumpkin shaped candy corn
gummy worms, cut in half
candy bones
candy eyes

Instructions

Preheat oven to 350 degrees F. Spray a 9x13 baking pan with nonstick spray and line with parchment paper.
Add butter to a large bowl. Microwave in 30 second intervals until melted.
Add chopped chocolate to the melted butter. Stir until melted. If needed, microwave again in 30 second intervals until just melted.
Add in the cocoa powder and whisk to combine. Set aside to cool.
In a large mixing bowl, add eggs and brown sugar. Vigorously mix until the sugar is fully dissolved, about 90 seconds.
Add in the powdered sugar and vanilla. Whisk until smooth.
Pour cooled butter mixture into the large mixing bowl with the eggs and brown sugar. Whisk to combine.
Using a rubber spatula, fold in the flour and kosher salt. Then, fold in 2 cups chocolate chips.
Pour batter into the prepared pan. Bake for 28 to 32 minutes. Allow brownies to cool for at least 90 minutes before removing from the pan.
While brownies cool, prepare a small baking sheet by lining it with parchment paper. Place milano cookies on the baking sheet. Add 1 to 2 tablespoons of chocolate chips to a zip top bag. Microwave in 30 second intervals until melted and smooth. Cut a small corner off the bag and pipe “RIP” on the top half of each cookie. Place in the refrigerator until the chocolate hardens.
Make the pistachio whipped cream: Add heavy cream to your stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks form. Add the pistachio pudding mix. On slow speed, mix the pudding into the whipped cream. Use a rubber spatula to scrape the sides and bottom of the bowl, then mix again until fully combined.
To assemble: Cut brownies in half. Crumble half the brownies and sprinkle them into the bottom of a trifle bowl. Press them down gently with your hand. Spread ½ of the pistachio whipped cream on top of the brownies. Crumble the other half of the brownies on top. Spread the remaining ½ of the pistachio whipped cream on top.
Sprinkle crushed oreos on top of the whipped cream. Stick Milano cookies spaced out on top. Decorate with pumpkin candy corn, gummy worms, candy bones, and candy eyes.

Notes

I highly recommend using "dutch-process" cocoa powder for this recipe. It creates a richer, moister, more decadent brownie. However, you can use regular cocoa powder if you're really in a pinch.
Don't over-bake the brownies. The inside might look a tad underdone, but they will solidify more as they cool. As long as 3 inches around the perimeter of the pan is set, the brownies should be fully cooked.

Nutrition