I have been really behind on keeping up with writing. I have been making stuff and taking pictures, but I just haven’t felt like writing. So this week is my catch up week. For the week of my birthday I ended up getting a few things from King Arthur. Thanks Mom 🙂
With the items she purchased I ended up receiving a free brownie mix. From the brownie mix came the idea to make a chocolate brownie trifle. The recipe is actually based on one that friend of the family makes. She uses brownie mix, instant chocolate pudding, Cool Whip, and Heath Bar Bits. I decided that I wanted to dress it up a bit.
To dress the recipe up I made the King Arthur Brownie mix and added 1 tsp of espresso powder to it and divided the mix into 3 – 8 inch cake pans to give me three layers. Then I made a double batch of Dorie Greenspan’s Chocolate Pudding, and made some homemade sweetened whipped cream. This turned out fantastic. It was very rich. I think next time I will beat up more heavy cream so that there is enough to pipe whipped cream stars for the top layer.
Source: Dorie, Me, and a family friend
1 package of brownie mix, baked and cooled
1/4 cup Kahlua
2 batches of Dorie’s Chocolate Pudding, cooled
2 cups Heavy Cream, beaten to stiff peaks with 1/3 cup sugar
3/4 cup Heath Bar Bits
In a trifle dish place 1 brownie round. Poke it with a fork and pour 1/3 of the Kahlua on top of it. Take 1/3 of the whipped cream and place that on top of the brownie, and then sprinkle with 1/4 cup of heath bits. Place a layer of chocolate pudding on top of that. Repeat process until you have three layers, ending with the chocolate pudding. Place in the fridge for 4 hours to set.
You will have about 2 to 3 cups of pudding left over at the end. So just put that in a bowl and enjoy.