Gluten Free Cherry Brownie Trifles Recipe

by Carol Kicinski on April 23, 2015

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I like homemade desserts that can be served simply and look “homey” but can also be all dolled up if need be. These Cherry Brownie Trifles are just that kind of dessert.

They start with a grain free brownie (perfectly delicious all on its own btw) and then get layered with some whipped cream, a simple whole cherry sauce and then to top it all off a maraschino cherry and some adorable little chocolate curls. Of course, you could always just use a dusting of cocoa powder but then you won’t have your dinner guests exclaiming “how did you make these?!?”

When I am just needing a homey dessert I layer these in mason jars – I just love a dessert in a jar! But when I feel I need something fancy schmancy, I layer it all in pretty wine or dessert glasses.

Regardless of how you serve these, I am sure you and your guests will love them!

Recipe Notes: To make this dessert dairy free, use dairy free buttery sticks in place of the butter, dairy free chocolate chips, and make some whipped coconut cream in place of the whipped cream. (To learn how to make whipped coconut cream, hop over to my friend Hallie’s post and learn how it’s done.) I like to use the Bordeaux style natural maraschino cherries but you can use any type you like.


Gluten Free Cherry Brownie Trifles Recipe


12 ounces semisweet chocolate chips
2 sticks (1 cup) unsalted butter
3 teaspoons pure vanilla extract, divided use
3 large eggs
1 cup sugar
1 ½ cups almond flour
12 ounces frozen sweet cherries, thawed (or use fresh)
½ cup water
2 teaspoons cornstarch
1 cup heavy cream
2 teaspoons powdered sugar
4 ounces bar chocolate at room temperature (or use cocoa powder for dusting instead)
6 maraschino cherries with stems
Mint sprigs for garnish


Preheat oven to 350 degrees. Line a 9 by 12 lasagna pan with parchment paper.

In a saucepan, melt the chocolate chips and butter together. Stir in 2 teaspoons vanilla and let cool slightly.

In a mixing bowl, whisk the eggs and sugar together until fully combined. Add the chocolate mixture and almond flour and mix well. Pour into the prepared baking dish and bake for 30 minutes or until the edges look dry and a toothpick inserted into the center comes out almost clean. Let cool for 10 minutes, pull out the parchment with the brownies on them and crumble the brownies into ½-inch pieces. Let cool completely.

While the brownies are baking, make the cherry layer. Place the cherries in a medium saucepan. Combine a couple tablespoons of the water with the cornstarch and mix well. Add the rest of the water to the cherries and bring to a boil. Let boil gently for 3 minutes, stir in the cornstarch mixture and cook for another 30-60 seconds or until thickened. Let cool completely.

In a mixing bowl, combine the heavy cream, powdered sugar and 1 teaspoon of vanilla and whip until you have soft peaks.

To make the chocolate curls, take a vegetable peeler and scrape the sides of the chocolate bar. If the chocolate is too cold it won’t curl. Place the chocolate curls on a plate and place in the freezer to harden up.

To assemble the dessert, place a layer of crumbled brownies in the bottom of 6 glasses, top half of the whipped cream, the cooled cherry mixture, another layer of brownies, and the rest of the whipped cream. Top with chocolate curls, a cherry, and a small sprig of mint. Serve immediately or refrigerate until serving time.


Serves 6

Ready for dessert?

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