Brownie Strawberry Trifle

Ingredients:

Servings:
8-10
Units: US | Metric
1 (20 ounce) box brownie mix (I use Betty Crocker)
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 quart strawberry, thinly sliced, save one whole for decoration
2 (3 1/4 ounce) packages French vanilla instant pudding
8 ounces Cool Whip
hershey's shell chocolate syrup, as needed
Directions:

1 To make brownies:.
2 Heat oven to 350°F.
3 Grease bottom of a 13x9 inch pan.
4 Stir brownie mix, water, oil and eggs in medium bowl until well blended.
5 Spread in pan.
6 Bake for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; let cool.
7 While brownies are cooling slice the berries and set aside.
8 Mix pudding with 2 cups of milk and whisk until thickened.
9 Fold in Cool Whip.
10 To layer, put brownie for first layer, add strawberries for second layer, drizzle with chocolate shell and the pudding mixture layer.
11 Repeat layers ending with the pudding mixture.
12 Decorate with the whole strawberry, cool whip and drizzle with the chocolate shell.
13 Chill until serving about 3 hours at least.
14 Enjoy!

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Refrigerator Bakery Brownies

These brownies are best enjoyed chilled, like their real-life bakery cousins. Seriously though, who can wait for brownies to cool before eating one? Enjoy one gooey and delicious right after frosting, then tuck them away in the refrigerator for the next day. The frosting will firm up and the flavors will develop.

Here you can see a brownie freshly frosted. It is still dense but the frosting is soft and melty. Totally edible. Of course you don’t have to frost the brownies at all, but may I ask what’s wrong with you?

Many people use instant coffee or espresso to bump up the chocolate flavor in desserts. If you are one such person, add a pinch of either to the frosting when adding the vanilla. I for one don’t like the taste of coffee (even if you say it can’t be tasted in desserts – I can taste it) and would rather not add the caffeine jolt to an already loaded chocolate brownie.

Ingredients

For the brownies:

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) butter

3 ounces unsweetened chocolate

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 large egg yolk

1 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips

For the frosting:

1 cup semisweet chocolate chips

4 tablespoons butter

1 teaspoon pure vanilla extract

1 pinch salt

1/2 cup powdered sugar

1-2 tablespoons milk

Preheat the oven to 350ºF and place a rack in the upper third of the oven. Grease and flour an 8 inch square baking pan and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a medium saucepan, bring 2 inches of water to a boil. In a medium, heatproof bowl, add butter and unsweetened chocolate. Place the bowl ore, but not touching, the simmering water and allow to melt, stirring occasionally to incorporate. Once the butter and chocolate have melted, remove the bowl from the simmering pot and whisk in the brown and granulated sugar. Whisk in the egg, yolk, and vanilla. Add the flour mixture all at once and fold into the chocolate mixture with a spatula until well incorporated. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging. Remove from the oven and allow to cool completely before frosting.

To prepare the frosting, place chocolate chips and butter in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted. Whisk in the vanilla and salt, then stir in the powdered sugar. Add the milk a few drops at a time, whisking briskly, until the frosting is smooth and shiny. Spread immediately on the cooled brownies. Refrigerate until the frosting is set and you are ready to serve. Brownies will keep wrapped tightly in plastic wrap for up to 5 days.

Source: http://www.theliveinkitchen.com/2013/05/10/refrigerator-bakery-brownies/

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