IRISH CREAM BROWNIE TRIFLES
I did a thing. I made a small batch of brownies, a small pot of pudding laced with Irish cream, and layered it all together. I did a whipped cream and chocolate shaving thing on top, too. And the good news is, with the rest of the bottle of Irish cream liqueur, you can have a brunch party this weekend!
Provided by Christina Lane
Categories dessert
Time 4h40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
- Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
- Spread the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes. Let cool completely in the pan.
- For the Irish cream pudding: Meanwhile, whisk together the sugar, cornstarch and salt in the bottom of a 2-quart saucepan. Slowly add the milk and egg yolk while constantly whisking.
- Turn the heat on the pan and bring it to a gentle simmer while constantly whisking. (Be sure to scrape the edges of the pan frequently to prevent lumps. Whisking vigorously will break up any lumps.) Cook the pudding, constantly whisking, until it thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Irish cream liqueur and butter until melted.
- Lift the brownies out of the pan using the parchment paper and chop into 1/2-inch cubes. In two small glasses, layer about one-third of the brownie cubes and top each with half of the pudding. Repeat with another layer of brownie cubes and pudding. Top each with the remaining brownie cubes. Cover the trifles with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- For assembly: Before serving, whip the heavy cream and the sugar together in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Dollop each trifle with the whipped cream, sprinkle with the chocolate shavings and serve.
CHOCOLATE BROWNIE TRIFLE
A naughty chocolate version of a traditional trifle, and so easy to make. Layer chocolate brownies, custard, Irish cream liqueur and whipped cream for an indulgent treat
Provided by Good Food team
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
- Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
- Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
- To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.
Nutrition Facts : Calories 538 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BAILEY'S BROWNIE TRIFLE
A great combination of chocolate! I have tried several trifles and the ones made with brownies, rather than cake, are more delicious in my opinion. The brownie is much denser than the cake, so it's not so mushy. This can be made without the Bailey's & it is equally divine. You can also use different flavors for the pudding. I have tried regular chocolate & vanilla too. Enjoy!
Provided by Alesha Ann
Categories Dessert
Time 1h30m
Yield 1 trifle, 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F degrees.
- Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla.
- Bake and cool as directed.
- Prepare pudding mix as directed using the above 2 cups of milk.
- Once the brownies are cool, cut them into small 1 inch squares.
- Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten.
- Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies.
- Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits.
- Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too.
- Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip.
- Sprinkle with reserved 1 Tablespoon of toffee bits.
- Cover and refrigerate at least 4 hours or overnight before serving.
- Best when made the night before, then all the flavors have a chance to sit and meld together.
- Cover and refrigerate any remaining trifle, if there is any left!
Nutrition Facts : Calories 249.7, Fat 14.6, SaturatedFat 5.9, Cholesterol 25, Sodium 105.4, Carbohydrate 26.9, Sugar 17.7, Protein 3.1
BROWNIE TRIFLE
Here's another easy and popular dessert. I have made it with and without the kahlua, it's such a minor amount that if a child gets one serving of this it shouldn't be too bad.
Provided by Chemaine
Categories Dessert
Time 8h50m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Prepare and bake brownie mix according to package directions in a 13 x9 inch pan. Prick top of warm brownies at 1 inch intervals with wooden pick and brush with Kahlua. Cool brownies and crumble into small pieces.
- Prepare 3 packages of pudding mix according to package directions, USING a total of 4 cups of milk instead of 6 cups, and omitting chilling procedure.
- Place one-third of crumbled brownies in a 3 quart trifle bowl; top with one-third each of pudding, whipped topping, and crushed candy bars.
- Repeat layers twice using remaining ingredients, ending with crushed candy bars. Cover and chill trifle at least 8 hours.
Nutrition Facts : Calories 336, Fat 11.4, SaturatedFat 5.8, Cholesterol 0.2, Sodium 191.9, Carbohydrate 54.7, Fiber 0.9, Sugar 16.6, Protein 2.3
BAILEY'S BROWNIES
I clipped this from our local newspaper. Credit goes to P.J. Canonie-Bubin. I haven't tried them YET, but I thought they would be great for St. Patty's Day.
Provided by Cyberchef
Categories Dessert
Time 40m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease bottom only of a 12/9 inch pan.
- BROWNIES: In a large bowl combine brownie mix, 1/4 cup of Bailey's, oil and eggs. Beat 50 strokes with spoon. Spread into greased pan.
- Bake at 350 degrees for 28 to 30 minutes or until set. Do not over bake. Cool one hour or until completely cooled.
- FROSTING: In a small bowl beat 1/2 cup butter until light and fluffy. Beat in powdered sugar, vanilla, 2 tablespoons Bailey's, and milk, adding enough milk for desired spreading consistency. Spread over cooled brownies.
Nutrition Facts : Calories 376.9, Fat 20.7, SaturatedFat 6.6, Cholesterol 44.8, Sodium 185.4, Carbohydrate 46.6, Sugar 16.9, Protein 2.6
BAILEY'S IRISH CREAM BROWNIES
I found this recipe several years ago but I don't remember where I got it from. These are really yummy brownies. Time does not include the cooling time.
Provided by lazyme
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt unsweetened chocolate with butter in microwave and mix well.
- Cool.
- Beat sugar and eggs together in mixing bowl.
- Add Bailey's Irish Cream and cooled chocolate mixture.
- Mix well.
- Stir in flour, salt and chocolate chips.
- Pour into greased and floured 8-inch square baking pan.
- Bake at 325ºF for approximately 20 minutes (test with wooden pick).
- Cool completely (about 1 1/2 hours).
- Pierce brownies with a wooden pick randomly.
- Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.
- Frosting:.
- In mixing bowl, combine liqueurs and butter.
- Mix well.
- Gradually add confectioners' sugar and beat until spreading consistency.
- Frost cooled brownies.
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