Brownie Mocha Trifle Food

BROWNIE MOCHA TRIFLE

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.

DOUBLE CHOCOLATE MOCHA TRIFLE

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.

TRIPLE-CHOCOLATE BROWNIE TRIFLE

Steps:

• To make trifles, cut brownies into 1/2-inch squares. Place layer of brownie squares in bottom of trifle bowl or 4 to 6 deep wine glasses. Spread layer of pudding over brownies.
• In medium bowl, stir together frosting and thawed whipped topping until smooth. Spread layer of frosting mixture over pudding mixture.
• Repeat with second layer of brownies, pudding and frosting mixture. If desired, garnish with fresh berries and mint sprigs. Store in refrigerator.

CHOCOLATE BROWNIE TRIFLE

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.

COFFEE BROWNIE TRIFLE

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.

MOCHA MOUSSE BROWNIE TRIFLE

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.

PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE

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.

MOCHA TRUFFLE BROWNIES

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.