Brownie Mocha Trifle Recipes

Steps:

• Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces. , In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. , In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.

Steps:

• If baking a boxed brownie mix, prepare and bake according to directions on box, I have used Toffee brownies and peanut butter brownies, cool and cube.
• Place 1/2 of cubed brownies in a 2 quart serving bowl.
• Prepare mousse mix according to directions.
• (mousse mix is found as a box mix in the pudding/jello section of grocer).
• Spread 1/2 of this over brownie layer.
• Top with 1/2 of whipped cream and sprinkle with the toffee bits.
• Repeat the layers once and sprinkle with grated chocolate, chopped nuts, broken pretzels, hot fudge.
• Refrigerate until serving.

Steps:

• Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
• For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
• In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
• Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
• For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
• Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

Steps:

• Make syrup:
• Combine 3 tablespoons water and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in Cognac. Cool.
• Make mocha pastry cream:
• Combine milk and espresso powder in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Discard bean. Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes. Sift in cornstarch; beat to blend well. Gradually beat hot milk mixture into egg mixture. Return mixture to saucepan. Whisk over medium heat until mixture comes to boil, about 3 minutes. Remove from heat. Add chocolate. Whisk until chocolate melts and mixture is smooth. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream. Refrigerate until cold, about 3 hours. (Can be made 2 days ahead. Cover syrup and store at room temperature. Keep pastry cream refrigerated.)
• Whisk cold pastry cream until smooth. Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form. Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping. Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten. Fold remaining whipped cream from large bowl into pastry cream in 2 additions.
• Assemble:
• Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl. Brush 1/4 of syrup over cake. Spread 3 tablespoons raspberry preserves over cake. Spread 1 cup pastry cream over. Arrange 1/2 cup fresh or frozen raspberries atop pastry cream. Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries.
• Spread reserved 1 1/2 cups whipped cream over trifle. Top whipped cream with 2 cups fresh raspberries. Lightly brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with red currant bunches or grape clusters, if desired. Cover and refrigerate at least 3 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
• Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
• Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

Steps:

• Heat oven to 350°F.
• Microwave 2 oz. chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1/2 cup sugar and 1/4 cup coffee; mix well. Blend in 1 egg. Stir in flour; spread onto bottom of 8-inch square pan sprayed with cooking spray.
• Microwave remaining chocolate and cream in microwaveable bowl 1-1/2 min.; stir until chocolate is completely melted. Stir in remaining coffee.
• Beat remaining sugar and eggs in small bowl with mixer on high speed 1 min. or until thick and lemon colored. Add cream mixture; mix well. Pour over batter in pan.
• Bake 35 to 40 min. or until topping is set and edges begin to pull away from sides of pan. Cool completely before cutting to serve.

Steps:

• Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
• In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
• In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Steps:

• Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
• Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
• Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
• Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

Steps:

• Prepare/Bake brownies according to cake-like directions.
• Cool completely.
• In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
• Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
• Fold in whipped topping.
• Cut brownies into 1 inch cubes.
• Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
• Repeat layers 2 more times.
• Chill 30 minutes before serving.

Steps:

• Toss brownie cubes with 1/4 cup coffee.
• Beat cream cheese and remaining coffee in large bowl with whisk until well blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP.
• Place half the brownies in 3-qt. serving bowl; top with half the pudding mixture. Cover with layers of berries, remaining brownies and remaining pudding mixture. Refrigerate 1 hour.