Brownie Pumpkin Trifle Recipes

BROWNIE-PUMPKIN TRIFLE

Steps:

• Prepare brownie batter and bake as directed on package for cake-like brownies; cool completely.
• Meanwhile, melt butter in medium skillet on medium heat. Add nuts and sugar; cook and stir 4 to 6 min. or until sugar is melted and nuts are lightly toasted. Spread onto sheet of waxed paper; cool. While nuts are cooling, beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin; mix well. Stir in 2 cups COOL WHIP. Refrigerate until ready to use.
• Cut brownies in 3/4-inch cubes. Layer half each of the brownies, pudding mixture and nuts in 2-1/2-qt. serving bowl; repeat layers of brownies and pudding mixture. Top with remaining COOL WHIP and nuts.

IRISH CREAM BROWNIE TRIFLES

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.

BROWNIE TRIFLE

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).

EASY PUMPKIN CREAM TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
• Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
• Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
• Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

PUMPKIN TRIFLE

Steps:

• Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
• In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
• Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
• Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
• Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.