Tiramisu Brownie Trifle Pampered Chef Recipes

Steps:

• Preheat oven to 375°F Line Large Sheet Pan with a 20-inchpiece of Parchment Paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.
• Meanwhile, attach open star tip to Easy Accent Decorator. Fill with about 3/4 cup of the whipped topping; set aside. Chop 1 1/2 of the chocolate bars using Food Chopper; set aside. For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk. In Stainless (4-quart) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.
• Cut brownie into 1-inch cubes using Pizza Cutter. If desired, using Chef's Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.
• To assemble trifle, place one-third of the brownie cubes into Trifle Bowl. Layer one-third of the filling evenly over brownies. Repeat layers two more times. Pipe whipped topping in rows 1/2 inch apart over filling. Grate remaining chocolate bar over whipped topping using Rotary Grater.
• Cook's Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in Large Micro-Cooker Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.

Steps:

• In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition. , Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside. , For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth. , Pour half of the chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling. , Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan. , Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator.

Steps:

• Pre-heat oven to 350ºF (180°C).
• Combine brownie mix, egg, vegetable oil, and strong coffee into a large bowl. Mix well.
• Pour batter into a parchment lined 10x15-inch (25x38 cm) baking sheet.
• Bake for about 10 minutes.
• While the brownie is baking and cooling, mix mascarpone cheese, espresso powder, and vanilla extract together in a bowl until smooth.
• In a separate bowl, whip the heavy cream and gradually add in powdered sugar.
• When the cream is whipped, add to the mascarpone cheese mixture and gently fold until homogenous.
• Take the brownie out from the baking sheet put on a flat surface, then use either a mason jar lid or a cookie cutter to cut out as many circles as you can.
• To assemble the tiramisu, alternate the cream and brownie, starting with the cream.
• Chill tiramisu in the fridge for an hour.
• To serve, dust with cocoa powder and/or espresso powder.
• Nutrition Calories: 1234 Fat: 128 grams Carbs: 23 grams Fiber: 0 grams Sugars: 21 grams Protein: 8 grams
• Enjoy!