TRIPLE CHOCOLATE BROWNIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
- In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
- Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
- Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
- To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.
PEANUT BUTTER BROWNIE TRIFLE
This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings (1 cup each).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. , Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. , Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
Nutrition Facts : Calories 680 calories, Fat 38g fat (15g saturated fat), Cholesterol 28mg cholesterol, Sodium 547mg sodium, Carbohydrate 73g carbohydrate (54g sugars, Fiber 3g fiber), Protein 13g protein.
BROWNIE TRIFLE
I have made zillions of trifles in my lifetime, but this one is fantastic. Toffee bits are unavailable where I live, so I always have visitors bring me some just to make this (usually for them).
Provided by Mirj2338
Categories Dessert
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 9
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).
CLASSIC FUDGY BROWNIE TRIFLE
Easy to assemble, this layered indulgence will wow chocolate lovers of all ages!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
- Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
- Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 28 g, TransFat 0 g
RASPBERRY TRIFLE
Looking for a delicious dessert? Enjoy this great trifle recipe made with raspberries - perfect for a treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 10
Number Of Ingredients 16
Steps:
- Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Cover and refrigerate at least 3 hours, but no longer than 24 hours.
- Split ladyfingers horizontally in half; spread each half with raspberry preserves. Layer one-fourth of the ladyfingers, cut sides up, 1 1/2 cups of the raspberries and half of the pudding in 2-quart serving bowl. Repeat layers once using remaining 1 1/2 cups raspberries. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.)
- Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff; spread over dessert. Sprinkle with almonds. Cover and refrigerate until serving time. Garnish with additional raspberries and mint leaves. Cover and refrigerate any remaining dessert.
Nutrition Facts : Calories 370, Carbohydrate 53 g, Cholesterol 110 mg, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 180 mg
PILLSBURY BROWNIE TRIFLE
Steps:
- 1. Make and bake brownie mix as directed on box for 13x9 pan. Poke warm brownies at 1 in intervals with wooden pick and brush with liqueur. Let cool. Crumble brownies into small pieces. Crush candy bars; reserve 2 tablespoons for topping 2. Make pudding mix as directed on box, omitting chilling 3. In 3 quarte 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. Per Serving: 260 calories, 9g fat,
PILLSBURY ENGLISH ORANGE TRIFLE
From Pillsbury Easy Entertaining booklet 1993. This is a very pretty, company-worthy round trifle. This is perfect for the holidays. It isn't hard but it does take a very long time. It does not have to be overnight but you would have to start it very early. I have not tried this recipe yet. I had to guess at the prep time but it will be around 7 hours with all the sitting and refrigerating. Once the bread is baked the cooking part is done, however. I think for the bread I will try Cranberry-Orange Quick Bread #77086.
Provided by MoreWithLessMom
Categories Dessert
Time 6h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease and flour bottom only of 8x4 or 9x5 inch loaf pan. Prepare and bake quick bread mix according to package directions. (Or make your own.) Cool completely.
- Cut bread into 1-inch squares; place in shallow baking dish. Drizzle with orange liqueur. Cover; let stand for about 2 hours. Meanwhile, in medium saucepan combine pudding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Cover surface with plastic wrap; cool 1 hour. Fold whipped cream into cooled pudding.
- Line 2 or 2 1/2 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in bottom of bowl. Add 1/3 of bread squares; spread with 1/3 of the marmalade and 1 cup of the pudding mixture. Starting with bread squares, repeat layers 2 more times. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
- Unmold trifle onto serving plate. In small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Frost trifle. Garnish as desired.
- Presentation: The picture has almond slices along the bottom of the sides and orange curls and candied cranberries on the top. Around the trifle are very thin orange slices with a slit cut in one side so they can be placed in a swoop, almost a figure eight, with a candied cranberry in the center of each.
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