Irish Cream Brownie Trifle

Written by

mandy

Posted on December 22, 2025

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Dessert Recipes

December 22, 2025

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There’s something downright magical about the aroma of fudgy brownies baking away in the oven and the sweet, creamy notes of Irish cream liqueur swirling through the air. I’ll never forget the first time I layered up this Irish Cream Brownie Trifle for a St. Patrick’s Day bash—honestly, the kitchen smelled like a chocolate lover’s dream and the anticipation was almost too much! You know those recipes that grab you right in the feels? The kind that have everyone hovering around the kitchen, pretending not to sneak a taste? That’s exactly where this trifle comes in.

The first time I made this, I was knee-high to a grasshopper, helping my Gran assemble her “fancy pudding” for our neighborhood potluck. She let me crumble the brownies and swirl the creamy layers, teaching me the art of not overmixing (and, let’s face it, licking the spatula clean). Fast forward a few years, and now, every March, I find myself craving that same cozy, decadent bite—layers of rich chocolate brownies, fluffy whipped cream, a hint of Irish cream, and cool vanilla pudding. It’s pure, nostalgic comfort in a bowl.

My family, notorious for their picky dessert preferences, couldn’t stop dipping their spoons in for “just one more bite” (and I can’t blame them—this trifle is dangerously easy to love). Even my dad, who claims he’s “not a dessert guy,” asks for seconds. It’s become a staple for family gatherings and the ultimate sweet treat for friends who appreciate a little grown-up twist. Whether you’re searching for a show-stopping centerpiece for your next celebration or a way to brighten up your Pinterest board with something truly drool-worthy, this Irish Cream Brownie Trifle is your answer. After testing it more times than I care to admit (in the name of research, of course), I can tell you—you’re about to find your new favorite dessert. Feels like a warm hug and tastes like a celebration. You’re going to want to bookmark this one!

Why You’ll Love This Irish Cream Brownie Trifle

When I say this Irish Cream Brownie Trifle is a keeper, I mean it. Years of recipe tinkering, family taste tests, and, yes, a few late-night “quality control” sessions in my kitchen have made me a true trifle believer. Here’s why this dessert stands out from the crowd:

Quick & Easy: Comes together in just about 30 minutes (not counting cooling!), making it perfect for last-minute gatherings or when you need a wow-factor with minimal fuss.
Simple Ingredients: No need for a specialty baking aisle run—you probably have everything you need right in your pantry or fridge.
Perfect for Celebrations: Whether it’s St. Patrick’s Day, a birthday bash, or just a cozy weekend, this trifle shines as a centerpiece dessert.
Crowd-Pleaser: Kids love the chocolatey layers (just skip the Irish cream in their portion), and adults appreciate the rich, boozy twist.
Unbelievably Delicious: The combination of chewy brownies, creamy pudding, fluffy whipped cream, and a whisper of Irish cream is pure comfort food magic.

What sets this trifle apart? It’s all about the balance. I use a homemade whipped cream that’s just barely sweetened—so it doesn’t overpower the Irish cream flavor. The brownies are fudgy, not cakey, giving you those chewy bites in every spoonful. And here’s the secret sauce: I drizzle the brownies with Irish cream before layering. It soaks in, making every bite taste like a celebration. No dry brownies here, I promise!

This isn’t just another trifle—it’s my best version, born from years of birthday parties, holiday potlucks, and a few spirited “let’s see what happens if…” kitchen experiments. It’s the kind of dessert that makes you pause with the first spoonful—eyes closed, smile spreading, all the stress of the day melting away. It’s comfort food, but with a grown-up twist and zero intimidation factor. Whether you’re impressing guests, treating your family, or just spoiling yourself (you deserve it!), this Irish Cream Brownie Trifle delivers every time. Trust me, you’ll want this recipe in your back pocket for any celebration.

What Ingredients You Will Need

This Irish Cream Brownie Trifle uses easy-to-find ingredients that pack a punch in both flavor and texture. Most are pantry staples, and I’ve included a few notes and handy substitutions if you want to tweak things for dietary needs or personal taste.

For the Brownie Layer:
- All-purpose flour – 1 cup (120g) (for structure; swap with gluten-free blend if needed)
- Unsweetened cocoa powder – 1/2 cup (50g) (Dutch-process for deeper chocolate flavor)
- Granulated sugar – 1 cup (200g) (for sweetness)
- Brown sugar – 1/2 cup (100g) (adds moisture and chew)
- Salt – 1/2 tsp (balances the sweetness)
- Large eggs – 2, room temperature (for binding and richness)
- Unsalted butter – 1/2 cup (113g), melted and cooled (for that fudgy texture; use a quality butter like Kerrygold for extra flavor)
- Pure vanilla extract – 1 tsp (for warmth, optional but recommended)
- Dark chocolate chips – 3/4 cup (120g) (optional, but highly encouraged!)
For the Irish Cream Soak:
- Irish cream liqueur – 1/2 cup (120ml) (like Baileys or a homemade version; use coffee or chocolate milk for non-alcoholic)
For the Pudding Layer:
- Instant vanilla pudding mix – 1 box (3.4 oz/96g)
- Whole milk – 2 cups (480ml) (or plant-based milk for dairy-free)
- Optional: 2 tbsp Irish cream liqueur for an extra kick
For the Whipped Cream:
- Heavy whipping cream – 2 cups (480ml), cold
- Powdered sugar – 1/4 cup (30g) (adjust to taste)
- Pure vanilla extract – 1 tsp
- Optional: 2 tbsp Irish cream liqueur (for flavor, can be omitted)
For Garnish:
- Chocolate shavings or curls (use a vegetable peeler on a chocolate bar—it’s fun!)
- Mini chocolate chips or green sprinkles (for the St. Paddy’s vibe)
- Extra brownie bits or whipped cream dollops

Ingredient Tips: I love using Ghirardelli or Guittard cocoa for a deep chocolate note. For the Irish cream, Baileys is classic, but any trusted brand will do—homemade is a fun twist if you’re feeling crafty! If you’re baking for kids or someone avoiding alcohol, swap Irish cream with extra vanilla and a splash of strong coffee or chocolate milk. The trifle is super forgiving—mix and match as you need, and you’ll still have a show-stopping dessert.

Equipment Needed

One of the best things about making an Irish Cream Brownie Trifle? You don’t need fancy gadgets or professional tools—just a few basics you probably already have stashed away.

Trifle bowl or large glass bowl: The classic see-through bowl shows off all those gorgeous layers. No trifle bowl? Use a large salad bowl, casserole dish, or even individual mason jars for mini trifles (so cute on a dessert table!)
Electric mixer or whisk: For whipping the cream. A sturdy balloon whisk works if you’re feeling strong-armed, but a hand or stand mixer makes life much easier.
9×9-inch (23cm) baking pan: For baking the brownies. An 8×8-inch pan works too—just watch the baking time.
Mixing bowls (2-3): You’ll want one for the brownie batter, one for the pudding, and one for the whipped cream.
Measuring cups and spoons: For accuracy, especially if you want that perfect brownie texture.
Rubber spatula: For folding and scraping every last bit of batter and cream (waste not, want not!).
Sharp knife: For cutting brownies into cubes.

If you don’t have a trifle bowl, don’t sweat it! I’ve used everything from deep Pyrex dishes to wine glasses for individual servings—just make sure your container is deep enough for at least three layers. Clean your mixer and whip attachments well before making whipped cream (any grease will sabotage your peaks!). If you’re on a budget, even a simple hand whisk and a big glass mixing bowl will do the trick. This recipe is all about celebrating what you have!

Preparation Method

Make the Brownies:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23cm) baking pan or line it with parchment for easy removal.
- In a medium bowl, whisk together 1 cup (120g) flour, 1/2 cup (50g) cocoa powder, 1 cup (200g) granulated sugar, 1/2 cup (100g) brown sugar, and 1/2 tsp salt.
- In a separate bowl, whisk 2 eggs, 1/2 cup (113g) melted butter, and 1 tsp vanilla. Pour wet ingredients into dry and gently fold until just combined. (Don’t overmix—some streaks are okay!)
- Fold in 3/4 cup (120g) chocolate chips if using. Spread batter evenly in the pan.
- Bake for 22-25 minutes, until a toothpick comes out with a few moist crumbs. (Don’t overbake—underdone is better than dry!)
- Cool brownies completely in the pan. This is important so your trifle layers don’t melt together.
Prepare the Pudding:
- In a mixing bowl, whisk together 1 box (3.4 oz/96g) instant vanilla pudding mix and 2 cups (480ml) cold milk for 2 minutes. Let sit until thickened, about 5 minutes.
- If you want that Irish cream flavor in the pudding, whisk in 2 tbsp Irish cream liqueur after thickening.
Whip the Cream:
- In a chilled bowl, beat 2 cups (480ml) heavy cream on medium-high until soft peaks form, about 3-4 minutes with an electric mixer.
- Add 1/4 cup (30g) powdered sugar and 1 tsp vanilla, plus 2 tbsp Irish cream liqueur if desired. Beat until stiff peaks form. Watch closely—overbeating turns it to butter!
Cube the Brownies:
- Once cooled, lift brownies from the pan using the parchment (if used) and cut into 1-inch (2.5cm) cubes. Don’t worry if they’re a little crumbly—imperfection is part of the charm.
Assemble the Trifle:
- Place half the brownie cubes in the bottom of your trifle bowl.
- Drizzle half the Irish cream (1/4 cup / 60ml) over brownies. Let soak 2-3 minutes—it’ll soak in like magic.
- Spoon half the pudding evenly over brownies, spreading with a spatula.
- Top with half the whipped cream, smoothing to the edges.
- Repeat layers: brownies, Irish cream, pudding, whipped cream.
- Finish with chocolate shavings, mini chips, and a sprinkle of green sprinkles if you’re feeling festive.
Chill & Serve:
- Cover and refrigerate at least 2 hours (up to overnight). This lets the flavors meld and the brownies soak up all that creamy goodness.
- Serve chilled. Scoop into bowls or glasses for that swoon-worthy layered effect.

Troubleshooting: If the whipped cream won’t stiffen, your bowl may be greasy or the cream too warm—pop everything in the fridge for 10 minutes and try again. If your brownies overbake, drizzle a little extra Irish cream or milk to soften them up. When in doubt, more whipped cream on top solves everything!

Cooking Tips & Techniques

Here’s where a few pro moves and real-life lessons make all the difference for your Irish Cream Brownie Trifle:

Bake Brownies Ahead: Brownies actually slice better (and taste fudgier) if made a day ahead. If you’re in a hurry, at least let them cool completely before cubing.
Don’t Overmix: Mixing brownie batter too much makes them tough. I learned this the hard way—gentle folding keeps them chewy and soft.
Cold Cream, Cold Bowl: For best whipped cream, chill both the bowl and the cream. If you try to whip warm cream, it just won’t hold peaks. (Trust me, I’ve had a few sad, soupy attempts.)
Layer with Purpose: Spoon each layer gently to keep those pretty stripes visible. Use a piping bag for the whipped cream if you want Pinterest-worthy swirls.
Soak, Don’t Drown: Drizzle Irish cream over the brownies slowly and let it soak in. Too much at once can make the trifle soggy. A little patience pays off!
Chill Time: Give the trifle time in the fridge—2-4 hours is ideal, but overnight is even better. The flavors develop and the layers set for the best texture.
Multitask: While the brownies bake, prep your pudding and whip the cream. Trifle assembly is a breeze if everything is ready and waiting.
Consistency: Use the same size bowl for layering, and try to keep layers even for best presentation. If you’re serving in glasses, a spoon or piping bag keeps edges neat.

Don’t stress if your layers aren’t perfect—trifle is meant to be a little rustic, and honestly, the flavor is what matters most. If you ever end up with leftovers (rare in my house!), the flavors only get better by the next day. And if you run into any issues, just add more whipped cream and sprinkle on extra chocolate—you’ll be the hero of dessert time!

Variations & Adaptations

One of the best things about Irish Cream Brownie Trifle is how forgiving and adaptable it is. Here are a few fun spins and swaps to make it your own:

Gluten-Free: Use a gluten-free brownie mix or your favorite homemade gluten-free brownie recipe. All other layers are naturally gluten-free, so it’s an easy switch.
Alcohol-Free: Replace Irish cream with a mix of strong brewed coffee, extra vanilla extract, or chocolate milk. This keeps things kid-friendly but still super flavorful.
Festive Flavors: Add a layer of fresh raspberries or sliced strawberries between the cream and brownies for a fruity twist. Or, swap vanilla pudding for chocolate or pistachio for added color and flavor.
Dairy-Free: Use plant-based milk and coconut whipped cream (Trader Joe’s or homemade) for the pudding and cream layers. Use a boxed brownie mix that’s dairy-free or your favorite vegan recipe.
Mini Trifles: Layer the components in mason jars or stemless wine glasses for individual servings—perfect for parties or picnics.
Mocha Trifle: Stir 1 tsp instant espresso powder into the whipped cream and swap Irish cream for coffee liqueur for a mocha-inspired dessert.

Personally, I love adding a handful of chopped hazelnuts or pecans between layers for extra crunch (my uncle swears it’s the secret to the “fanciest” trifle). The recipe is a blank canvas—add mint extract for a fresh twist, or fold in crushed cookies for texture. Go wild, and don’t be afraid to try new combinations. The worst that can happen? You end up with extra trifle to “fix” with more whipped cream!

Serving & Storage Suggestions

This Irish Cream Brownie Trifle is a showstopper when served chilled, straight from the fridge. I love to bring it out in my big glass trifle bowl, letting the layers shine—everyone’s eyes light up before they’ve even grabbed a spoon!

Serving: Use a big spoon to scoop portions into bowls or glasses. For extra flair, top each serving with a swirl of whipped cream, a sprinkle of chocolate shavings, and a few green sprinkles if you’re feeling festive.
Pairings: Serve with hot coffee, Irish coffee, or even a little nip of Irish cream on the side for the grown-ups. It’s also lovely with a scoop of vanilla ice cream if you’re going all out.
Storage: Cover leftovers tightly with plastic wrap or a lid and store in the refrigerator for up to 3 days. The brownies will continue to soak up the creamy layers and get even more decadent (if they last that long!).
Freezing: I don’t recommend freezing the assembled trifle—whipped cream and pudding can separate. However, you can freeze the brownie layer separately for up to 2 months and assemble the trifle fresh when you need it.
Reheating: No need—trifle is best served cold. If you want to refresh the whipped cream, add a new dollop just before serving.

Honestly, the flavors blend and mellow as the trifle sits, so if you’re making it ahead, don’t worry about it getting soggy. It’s even better on day two (if you can resist!).

Nutritional Information & Benefits

Here’s a ballpark idea of what you’re looking at per serving (based on 12 servings):

Calories: About 400-450
Fat: 23g (mostly from cream and butter)
Carbohydrates: 50g
Protein: 5g

Healthier Highlights: This trifle offers calcium and vitamin D from the dairy and a little antioxidant boost from the cocoa powder. You can lighten things up by using light whipped topping, reduced-fat milk, or even swapping in Greek yogurt for the pudding layer. For gluten- or dairy-sensitive folks, the substitutions are easy and delicious (see above).

Allergen Notes: Contains eggs, dairy, wheat, and may contain nuts if you add them. Always double-check ingredient labels for hidden allergens. Personally, I love that this dessert can be adapted for different dietary needs without sacrificing the celebration factor. Moderation is key, and honestly, everyone deserves a little indulgence on special occasions!

Conclusion

If you’re searching for a no-fuss, visually stunning, and absolutely irresistible dessert to wow your friends or family this St. Patrick’s Day—or any celebration—this Irish Cream Brownie Trifle is it. The rich, fudgy brownies, creamy pudding, and fluffy whipped cream come together in a way that feels both nostalgic and new. And with the grown-up kick of Irish cream, it’s got just the right amount of festive sparkle!

Don’t be afraid to make it your own—swap flavors, add fruits, or play with the layers. That’s the joy of trifle! It’s been a staple at my family’s table for years, and I know it’ll become a favorite in your home too. If you try this recipe, I’d love to hear how you adapted it or how your crowd reacted—leave a comment below or tag me on Pinterest so I can see your beautiful creations.

Here’s to more celebrations, more sweet moments, and more reasons to break out the trifle bowl. Wishing you luck, laughter, and layers of chocolatey joy—may your St. Paddy’s be as sweet as this dessert!

Frequently Asked Questions

Can I make Irish Cream Brownie Trifle ahead of time?

Absolutely! You can assemble the trifle up to 24 hours in advance. In fact, the flavors get even better as they meld in the fridge. Just add any fresh fruit or final whipped cream garnish right before serving for the best look and texture.

How do I make this trifle alcohol-free?

Simple—swap the Irish cream with strong coffee, chocolate milk, or extra vanilla extract. Kids and non-drinkers will love it just as much, and you still get all the creamy, chocolatey goodness.

What’s the best way to store leftovers?

Cover the bowl with plastic wrap or a tight lid and keep in the refrigerator for up to 3 days. The brownies will continue to soak up the cream, making each bite even more decadent!

Can I use boxed brownie mix instead of homemade?

Yes! Use your favorite fudgy boxed brownie mix and bake according to package instructions. Just be sure to let them cool completely before cubing and layering.

How can I make mini trifles for a party?

Layer the ingredients in small mason jars, tumblers, or even stemless wine glasses. They’re adorable, easy to serve, and perfect for picnics or potlucks. Just assemble, cover, and chill until serving time.

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