CHOCOLATE BROWNIE TRIFLE
Chocolate chunk brownies layered between a mixture of chocolate pudding, cream cheese, and whipped topping.
Provided by JELLYBEAN
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 60.3 g, Cholesterol 56.4 mg, Fat 30.8 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 14.4 g, Sodium 387.2 mg, Sugar 12.6 g
MINT TRUFFLE BROWNIES
Steps:
- For the brownie layer: Grease the sides and bottom of an 8-inch square baking pan and line with 2 pieces of parchment to overhang the edges. Preheat the oven to 350 degrees F.
- Combine the butter and mint in a medium saucepan and melt the butter over low heat. Remove from the heat and let sit 10 minutes to infuse. Remove and discard the mint. Rewarm the butter over low heat. Remove from the heat, then add the chocolate and let sit until almost melted; stir until smooth. Whisk in the eggs until smooth. Whisk in the cocoa, flour and salt until smooth. Whisk in the schnapps. Pour into the prepared baking pan and bake until the center is just set (a tester will not come out completely clean), 28 to 30 minutes. Let cool completely.
- For the mint layer: Beat the butter in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Add the confectioners' sugar and salt and mix on low to combine. Add the schnapps and beat on high speed until light and fluffy, about 2 minutes. Add the food coloring, a little at a time, to get a pale green color. Spread the mint layer over the brownies and refrigerate until almost set, about 15 minutes.
- For the truffle layer: Melt the butter in a small saucepan over low heat. Stir in the chocolate and remove from the heat; let sit until the chocolate is almost melted, then stir until smooth. Let cool slightly, 5 to 10 minutes, then spread over the mint layer. Top with the sprinkles, if using. Refrigerate until set, about 1 hour. Cut into squares to serve.
TRUFFLE BROWNIES
A layer of glossy ganache gives these brownies an air of sophistication (but kids will still clamor for a slice).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
- Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl; set aside.
- Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
- Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
- Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
DIVINE TRUFFLE BROWNIES
A perfectly decadent dark chocolate truffle brownie--perfect for Valentine's Day or other romantic occasion like anniversaries, -or- just because!. Tip: to take these brownies seriously over the top, lay a heart shaped stencil over each portion (before cutting), and sift powdered sugar over the top. Remove stencil, and oooh-la-la! Serve with hot fudge sauce or fresh raspberries and whipped cream, if desired.
Provided by BecR2400
Categories Dessert
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 F degrees (325 F for glass baking dish).
- Line 8-inch baking pan with foil extending over edges to form handles.
- Grease foil.
- Microwave 2 squares chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted.
- Stir until chocolate is melted.
- Stir in 1/2 cup of the sugar.
- Stir in 1 egg until well blended.
- Stir in flour.
- Spread batter in pan.
- Microwave remaining chocolate (6 squares if using semi-sweet, 4 squares if using bittersweet) and the cream in microwavable bowl on HIGH 1 1/2 minutes; stir until chocolate is melted.
- Beat remaining 1/4 cup sugar and 2 eggs in small bowl with mixer on high speed 1 minute until thick and lemon-yellow colored; beat in chocolate/cream mixture.
- Pour over batter in pan.
- Bake 35 to 40 minutes or until mousse topping is set and the edges begin to pull away from sides of pan.
- Cool in pan.
- Run knife around edge of pan to loosen brownies from sides.
- Lift from pan using foil as handles.
- Decorate with powdered sugar, if desired (see tip).
- Cut into 16 fudgy brownies.
- For an extra special touch, garnish with fresh red raspberries and whipped cream!
Nutrition Facts : Calories 209.2, Fat 15, SaturatedFat 9, Cholesterol 60.9, Sodium 40.9, Carbohydrate 19.9, Fiber 2.6, Sugar 9.6, Protein 4
DIVINE TRUFFLE BROWNIES
Try these delightfully gooey Divine Truffle Brownies and experience chocolate heaven. Take a bite out of fudgy goodness and share this recipe with all of your friends and family because these brownies are nothing short of delicious.
Provided by My Food and Family
Categories Bars & Squares
Time 55m
Yield Makes 16 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line 8-inch square baking pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 2 oz. chocolate and butter in medium microwaveable bowl on HIGH 1 min. 30 sec. or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup sugar. Blend in 1 egg. Add flour; mix well. Spread onto bottom of prepared pan.
- Microwave remaining chocolate and cream in microwaveable bowl 1 min. 30 sec.; stir until chocolate is completely melted. Beat remaining sugar and eggs in large 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 min. or until topping is set. Cool in pan. Run knife around sides of pan to loosen dessert; use foil handles to remove from pan before cutting to serve. Keep refrigerated.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 40 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 16 g, Protein 3 g
PEANUT BUTTER TRUFFLE BROWNIES
Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
- In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 27 g, TransFat 0 g
CLASSIC FUDGY BROWNIE TRIFLE
Easy to assemble, this layered indulgence will wow chocolate lovers of all ages!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
- Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
- Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 28 g, TransFat 0 g
CHOCOLATE TRUFFLE BROWNIES
If you're a member of the cake-y brownie club, move along. If fudge-y is your jam, step right up. These brownies are soft, dense and super-rich, but the best part is that they are incredibly simple to make. Melt butter in a saucepan (we often melt ours in the microwave because who needs another pot to clean?) then stir in the chocolate until it's melted. Combine the wet ingredients with the dry ingredients, pour it all into a buttered pan, slide it into the oven and in about a half hour: brownies worthy of their name.
Provided by William Norwich
Categories dessert
Time 50m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.
- Place the butter in a medium saucepan, and melt over low heat. Remove from the heat, add the chocolate and stir constantly until melted. Set aside.
- In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted chocolate mixture, and mix until combined. Add the flour and salt, and mix just until combined. Fold in the nuts or chocolate chips if desired.
- Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired, dust the top with cocoa powder before cutting.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 93 milligrams, Sugar 20 grams, TransFat 0 grams
BROWNIE TRIFLE
I have made zillions of trifles in my lifetime, but this one is fantastic. Toffee bits are unavailable where I live, so I always have visitors bring me some just to make this (usually for them).
Provided by Mirj2338
Categories Dessert
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F degrees.
- Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
- Bake and cool as directed.
- Cut brownies into 1-inch squares.
- Place half of the brownie squares in the bottom of a 3-quart glass bowl.
- Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
- Top with half each of the toffee bits and whipped cream.
- Repeat with remaining brownies, pudding, toffee bits and whipped cream.
- Sprinkle with reserved toffee bits.
- Cover and refrigerate at least 4 hours before serving.
- Cover and refrigerate any remaining trifle (if you have any left, doubtful).
TRUFFLE BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
- Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
- With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
- Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
- To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
- Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.
RASPBERRY TRUFFLE BROWNIES
Categories Chocolate Dessert Bake Family Reunion Poker/Game Night Party Potluck Bon Appétit
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.
- Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room temperature.) Dust brownie with powdered sugar. Cut into 12 wedges and serve.
TRUFFLE BROWNIES
Provided by Rochelle Palermo
Categories Chocolate Egg Dessert Bake Kid-Friendly Backyard BBQ Walnut Simmer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 25
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Line 9 x 9 x 2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
- Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
- Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
- Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.
MOCHA TRUFFLE BROWNIES
Instant coffee adds a delightful aroma and deep, rich flavor to these chocolatey Mocha Truffle Brownies.
Provided by My Food and Family
Categories Bars & Squares
Time 55m
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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TRUFFLE BROWNIES RECIPE | BON APPéTIT
From bonappetit.com
4/5 (48)Published 2010-06-01Servings 25
- Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.
- Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.
- Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
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- Preheat the oven to 350 degrees F. Spray a 9x13 pan with nonstick cooking spray and set aside.
- First, make the cheesecake batter. Using an electric mixer, beat the cream cheese, sugar, egg, and vanilla together until smooth. Set aside.
- In a medium-sized saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Stir until mixture is shiny, but do not let it bubble or boil. Remove from heat.
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- Chop the butter and the unsweetened baking chocolate into chunks and place together in a microwave safe bowl.
- Microwave in 30 second intervals, stirring in between, until melted. Set aside to cool, stirring occasionally.
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- Cream the brown sugar and butter till light and fluffy. Slowly add flour and mix till blended. Pat into bottom of greased pan. Set aside.
- Gently melt chocolate, butter (and espresso, if using) in microwave. Stir till smooth. Let cool slightly before adding sugar and vanilla. Then mix in eggs, one at a time. Stir in flour, and salt until just combined. Pour over crust.
CHOCOLATE BROWNIE TRUFFLES - RECIPE | SYSCO FOODIE
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- Using a paddle, mix on low for 30 seconds. Scrape down bowl and paddle, and mix on low for 30 seconds longer. Pour batter into greased sheet pans. Bake at 350 degrees for 25 to 20 minutes.
- Let the brownies cool. Scoop 1 ounce of brownie and roll into balls. Place in a cooler for 15 minutes to firm.
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- Bake brownies according to package directions, using foil to cover your pan for easy removal. Leave in pan and let cool completely. (The refrigerator can help speed up this process.)
- Finely crush 20 Oreo cookies in a food processor. Add cream cheese to food processor and pulse until mixture is combined and smooth, scraping down the sides of the machine as needed. Spread over brownies and press to compact.
OREO TRUFFLE BROWNIES — SALT & BAKER
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- Make the brownies according to package directions. I baked mine in an 8x8 inch brownie pan. Bake and cool.
- Make Oreo truffle: In a medium sized bowl mix the crushed Oreos and cream cheese until combined. Use a wooden spoon or your hands, whatever you’d like.
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- Empty the brownie mix in a large bowl and mix with oil, water, and eggs (according to the package) and mix well until smooth. Pour the brownie batter into the baking dish and spread evenly. Bake for 25 minutes and allow to cool at room temperature for 25 minutes.
- Once the brownies are cool but not hot, use a cookie scooper or large spoon and scoop out the brownie and flatten with fingers. Place the truffle or caramel in the middle and wrap the brownie around the candy. Pinch the brownie around the candy and set aside. You can also make large brownie balls too. Once finished, place in the refrigerator for 15-30 minutes to chill.
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- Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)
- In medium bowl, make brownie mix according to the package directions. Spread in pan. Bake according to package directions. Cool completely, about 1 hour. You can speed this up by cooling in the refrigerator.
- In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
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- Pre-heat your oven to 400 degrees Fahrenheit and grease two 8x8-inch or 9x9-inch square baking pans.
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- Follow the directions on the boxed brownie mix and bake as instructed. Once the brownies are fully baked, allow them to cool completely. Note: We used Betty Crocker Fudge Brownies in family size.
- Take the brownies and cut all around the edges (removing any hard edges) and keeping only the soft brownies.
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From pillsbury.com
- Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
- Press brownies evenly in bottom of pan. Bake 22 to 24 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
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- Allow brownies to cool completely after baking. Once cool, break apart with your hands until they are crumbled.
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