I made these little trifles for Super Bowl, but they’d be equally delicious for a Valentine Day dessert, or say because it’s Wednesday and you want something good!
Any of those excuses work, but make them because they are soooo good, a little time-consuming, but so worth it.
They started with a brownie crust. Just use a box crust and cut them into chunks and pop them in a trifle bowl or little cups. And if you’ll notice in the picture are chopped up Reese Cups, yeah they’re the next layer……yum
Then you take a couple of boxes of vanilla pudding, some milk, peanut butter and Cool Whip to make a cheesecake/mousse filling
Top off with some whip cream, homemade or more Cool Whip and some chopped up Reese Cups
The perfect dessert for whatever reason you come up with!
1 large box or 2 small boxes of vanilla pudding mix
3 cups of milk
1/2 cup of peanut butter
8 oz. Cool Whip
1/2 of Heavy whipping cream*
3 TBSP sugar*
1 tsp. vanilla*
Mini Reese Cup and Small Reese Cups
Make brownies according to box directions, cool and cube. In a large bowl with a mix, beat pudding mix and milk about 2 minutes until very thick. Add peanut butter and mix until just combined. Fold in Cool Whip. In cups or a large bowl, add cubed brownies, top with some chopped Reese Cups, then spoon or pipe in peanut butter filling.
In a bowl add whipping cream and whip until very thick, then add sugar and vanilla and mix until combined. Pipe or spoon on top of the peanut butter filling. ****Skip this step if using Cool Whip to top them.
Leave it to me to take a nice innocent fruit and turn it into a decedent dessert! They are a little tart and sweet with a wonderful glaze on top that sends them over the top…Yum
I also love these little brownies, because there’s no mix involved and basically just ingredients you’d already have, except maybe the extract. Flour, sugar, salt, butter,eggs, extract and zest in the brownies and in the glaze, confectioner’s sugar, juice from the orange and the rest of the zest from the orange.
Preheat oven to 350, in a large bowl add sugar, flour and salt, mix together well. Then add butter, eggs, extract and 1/2 of the zest and beat with a mixer on medium until well combined. Pour in a 13 x 9 pan that’s been sprayed with non stick spray. Bake for 30 minutes or until golden brown, remove from oven and poke all over with a fork. In a small bowl combine remaining zest, confectioner’s sugar and orange juice, if the glaze is too thin add more sugar or too thick add a little water. Pour over warm brownies, cool completely before cutting.
These brownies are the best ever! So chocolately, dense, fudgy with a very thin sheet of icing, it JUST DOESN’T GET BETTER!
Ordinarily we would have already had our Homecoming at our High School, but because of a little hurricane that came our way, everything got postponed. So we celebrated Home Coming Friday night, with friends, family, lasagna, garlic bread, and these brownies!
I’ve always taken my daughter to the Home Coming Football game, so she would get a sense of community and now that’s she’s older, she still loves to go. Fortunately it was warm Friday night, so no sitting on blankets and under blankets trying to keep warm. Something else my daughter loved was these brownies, and that’s high praise from her! I cut my out so there would be no end pieces (Miss Picky Palate doesn’t like the ends), but it also makes them look super neat
Line a 13 x 9 baking pan with foil and preheat oven to 325. Spray pan with baking spray. Mix brownie mix, butter, buttermilk, eggs and vanilla together, mixture will be very thick and spread in baking pan. Bake about 45 minutes until the center is just set, but still a bit soft. While the brownies cool, make frosting. In a sauce pan, melt butter, then add cocoa powder and milk, stir until it gets thick and just starts to boil, then remove from hear. Whisk in powder sugar until there’s no lumps, pour over brownies and refrigerate over night. In the morning, remove the brownies by pulling up the foil and cut out with a knife or cookie cutter. You will need water on hand to clean your knife or cookie cutter.
***If you don’t have buttermilk (I never do) put 1 tsp. of white vinegar in a measuring cup and then fill the measuring cup up to 1/2 a cup, stir and wait a few minutes and it’ll thicken and become buttermilk for you!