Spiked Brownie Trifle Recipes

Steps:

• Prepare and bake brownie mix according to package directions. Cool on a wire rack. Cut into 1-in. cubes. , In a large bowl, beat cream cheese until fluffy. Gradually add confectioners' sugar; beat until smooth. Fold in 2 cups whipped topping. Place half of the brownie cubes in a 4-qt. trifle bowl or glass serving dish; layer with half of the cream cheese mixture., In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside half of the pudding mixture. Stir pecans and 1 cup chopped candy bars into remaining pudding mixture; spread over cream cheese layer. Layer with remaining brownies and cream cheese mixture., Fold 2 cups whipped topping into the reserved pudding mixture; spread over cream cheese layer. Spread remaining whipped topping over top., Place chocolate syrup in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight thin concentric circles 1/2 in. apart on the whipped topping. Beginning with the center circle, gently pull a knife through circles toward the outer edge. Wipe knife clean. Repeat to complete spiderweb pattern. Sprinkle remaining crushed candy bars in center of web. Refrigerate until chilled.

Steps:

• Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

Steps:

• Make and bake brownie mix as directed on box for 13x9-inch pan. Poke warm brownies at 1-inch intervals with wooden pick and brush with liqueur. Let cool. Crumble brownies into small pieces. Crush candy bars; reserve 2 tablespoons for topping.
• Make pudding mix as directed on box, omitting chilling.
• In 3-quart trifle bowl, place half of crumbled brownies. Top with half each of pudding, candy bars and whipped topping. Repeat layers. Sprinkle with reserved crushed candy. Cover and refrigerate at least 8 hours.

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:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

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).

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray; set aside.
• In medium bowl, mix brownie mix, melted butter, eggs, 1/2 cup miniature chocolate chips, 1/4 cup of the bourbon, the ground ginger and crushed cookies. Mix until well blended. Spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
• Cool completely, about 1 hour. In medium bowl, crumble cooled brownie into chunks; stir in remaining 1/4 cup bourbon. Shape mixture into 1-inch balls.
• In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Drizzle or coat with melted chocolate and garnish with crystallized ginger. Store tightly covered in refrigerator up to 1 week or in freezer up to 1 month.