Thursday, January 9, 2014

Brownie Mudslide Trifle

In this dessert, rich, dark brownies meet a chocolate and vanilla boozy pudding. Layered with whipped cream, it makes for a perfectly decadent dessert.
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When I'm craving dessert, it's usually something pudding-like with cookies or brownies mixed in.
Maybe it's my way of not having to choose just one dessert.

For this reason, trifles are a favorite of mine and the potential flavor combinations are endless. 
They are also muy easy and you can make them ahead.
And they feed a crowd.
Definite bonus points for that!
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I used my super easy browned butter brownies (minus the pumpkin spice and m&m's) for the base of this trifle. And since my crowd consisted of adults only, I made a vanilla pudding spiked with Bailey's and a dark chocolate pudding spiked with Kahlua. 
And that's where you get the Mudslide!
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When your assembling, layer those three components with some whipped cream and honey roasted nuts.
Your welcome.

Brownie Mudslide Trifle

For the brownies:

1 cup unsalted butter (2 sticks)
1 ½ cups light brown sugar
1 ½ cups granulated sugar
4 eggs
2 tsp pure vanilla extract
1 tsp espresso powder, optional
1 cup extra dark cocoa powder
2 cups all-purpose flour
1 tsp Kosher salt
1 cup bittersweet chocolate chips

Preheat oven to 350ยบ F. Butter a 9x9 inch square baking pan. Line with parchment down one side of pan leaving an overhang on two sides.
Melt butter over medium heat in a small saucepan. Once butter is melted, it will begin to sputter and pop. Continue to cook, whisking occasionally until butter turns deep amber brown and smells nutty. Pour into a large bowl and allow to cool for a few minutes.
Add eggs to bowl, one at a time, whisking well to incorporate after each addition.
Add both sugars and whisk well. Add espresso powder and cocoa powder and whisk until combined.
Using a rubber spatula, fold in flour and salt only until flour is absorbed. Fold in chocolate chips.
Scoop batter into prepared pan and bake for 33-38 minutes or until a toothpick comes out with only a few moist crumbs.
Remove from oven and allow to cool before slicing into bars.

For the Bailey's Vanilla Pudding:
⅓ cup cornstarch
½ cup granulated sugar
pinch of Kosher salt
3 cups whole milk
½ cup Bailey's Irish Creme
1 Tbsp vanilla extract

Place first four ingredients in a blender and blend well. Pour into a heat proof bowl. Set bowl over a pot of simmering water and cook, stirring occasionally, for 15-20 minutes or until thick enough to coat the back of a spoon. Stir in Bailey's and vanilla.
Place pudding in the refrigerator to thicken for at least one hour. Pudding can be made one day ahead.

For the Kahlua Chocolate Pudding:
⅓ cup cornstarch
½ cup granulated sugar
pinch of Kosher salt
3 cups whole milk
½ cup Kahlua Coffe Liquer
1 Tbsp vanilla extract

Place first four ingredients in a blender and blend well. Pour into a heat proof bowl. Set bowl over a pot of simmering water and cook, stirring occasionally, for 15-20 minutes or until thick enough to coat the back of a spoon. Stir in Kahlua and vanilla.
Place pudding in the refrigerator to thicken for at least one hour. Pudding can be made one day ahead.

For the whipped cream:
2 cups heavy whipping cream
1 Tbsp granulated sugar
½ cup chopped honey roasted macadamia nuts (or your favorite nut)

Pour cream into a large bowl and beat on high speed with a hand mixer until medium peaks form. Add sugar and continue to beat until stiff peaks form.

To Assemble:
In the bottom of a trifle dish, place one-inch pieces of brownies in an even layer.
Spoon one-third of vanilla pudding over brownies.
Spoon one-third of chocolate pudding over vanilla pudding.
Spoon one-third of whipped cream over chocolate pudding.
Sprinkle with one-third of chopped nuts.
Repeat layers two more times ending with whipped cream and chopped nuts.
Allow to sit in the refrigerator for at least 8 hours or overnight.
Serve in individual servings.

Enjoy!







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