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Homemade Hot Cocoa Brownie Trifle with Marshmallow Whip photo

Hot Cocoa Brownie Trifle with Marshmallow Whip

This Hot Cocoa Brownie Trifle with Marshmallow Whip is the ultimate cozy chocolate dessert—fudgy brownies, fluffy marshmallow whip, and rich chocolate syrup layered to perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 1 box brownie mix choose a brand with real cocoa
  • 2 large eggs for binding
  • 1/4 cup vegetable oil for moisture and richness
  • 1/4 cup water for hydration
  • 1 cup hot cocoa mix adds chocolate warmth
For the Marshmallow Whip:
  • 1 cup heavy whipping cream chilled
  • 1/2 cup powdered sugar sweetens the whip
  • 1 teaspoon vanilla extract for flavor
  • 1 cup mini marshmallows folded into the whip
For Assembly and Garnish:
  • 1/4 cup chocolate chips adds texture and bursts of chocolate
  • chocolate syrup for drizzling on top

Equipment

  • Mixing bowls
  • Electric mixer or hand whisk
  • 9x9-inch baking pan
  • Spatula
  • Trifle bowl or large glass serving dish
  • Measuring cups and spoons
  • Cooling rack

Method
 

Prepare the Brownie Batter
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the boxed brownie mix with 2 large eggs, 1/4 cup vegetable oil, and 1/4 cup water. Stir until just combined. Fold in 1 cup of hot cocoa mix.
Bake the Brownies
  1. Pour the batter into a greased 9x9-inch baking pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Remove and cool completely on a wire rack.
Make the Marshmallow Whip
  1. In a chilled mixing bowl, pour 1 cup heavy whipping cream. Beat on medium-high speed until soft peaks form. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract, then whip until stiff peaks form. Gently fold in 1 cup mini marshmallows.
Assemble the Trifle
  1. Cut cooled brownies into bite-sized cubes. In a trifle bowl, layer one-third of the brownie cubes, sprinkle 1/4 cup chocolate chips, then spoon a layer of marshmallow whip. Repeat layers two more times, finishing with marshmallow whip on top.
Garnish and Serve
  1. Drizzle chocolate syrup over the top layer of marshmallow whip. Add extra mini marshmallows or chocolate chips if desired. Chill for at least 1 hour before serving.

Notes

  • Do not overbake the brownies to keep them moist and suitable for layering.
  • Cool brownies completely before assembling to prevent the marshmallow whip from melting.
  • Fold mini marshmallows gently into the whipped cream to maintain its fluffy texture.
  • Use chilled bowls when whipping cream for better volume and stability.
  • Prepare components ahead but assemble shortly before serving for best texture.