Happy Valentine’s Day, sweets! You didn’t think I’d let this day go by without sharing an epic dessert, did you? No matter what your thoughts on this day may be, I think we can all agree chocolate is ALWAYS a good idea, especially when we’re talking about this showstopping Brownie Toffee Trifle!
I absolutely love trifles and I think they have party and entertaining written all over them. Add chocolate to the mix and I’m just about ready to throw myself in the bowl! I’m partnering with my friends at Farberware today and taking the classic brownie trifle we all grew up with and giving it a major upgrade. It’s time to trade in the boxed mixes and toss that whipped topping for the real deal! Get the spoons ready!
One of the things I love most about this dessert (aside from the whole chocolate thing!) is how adaptable it is. Looking to make an easy batch of brownies in a pinch? This recipe will become a staple! In the mood for homemade chocolate pudding? Go for it! Making the trifle for a party and realize you forgot the heath bars – trade them for peanut butter cups, Oreos, or fresh raspberries! The options are endless!
The first thing I’m going to let you in on is one of my little tricks that always keeps me ahead of the game and looking like a star when I have a last minute get-together to host or attend.
I always make 2 batches of brownies.
The first could be for the trifle that I’m whipping up later today, maybe I just wanted to make a batch for girls’ night, or maybe I just felt like a great brownie. The second batch gets wrapped and frozen so I’m ready to assemble a trifle on the fly, or make brownies appear out of thin air!
Once your brownies are prepared, it’s time to make the luscious chocolate pudding. It’s a simple recipe you make on the stovetop and the hardest part about the entire situation is not polishing it off with a spoon immediately! Don’t say I didn’t warn you…
Once you’re ready to assemble the trifle, it’s time to make the homemade whipped cream. I really don’t think anything trumps the taste of homemade whipped cream, and it really is the perfect little cloud of vanilla fluff in between all those layers of decadent chocolate. The toffee candy adds the perfect crunch to each bite and I just love the flavor. I used the broken up heath bar pieces you can find in the baking aisle, and all I can tell you is those things are dangerous to have in the house. Who knew those little bites of candy could wreak havoc on you just sitting in the pantry!! I put them on everything!
I know you’re going to love this one and remember to keep tagging me over on Instagram so I can see and share your bakes!
Happy baking! xo
Layers of homemade brownies, chocolate pudding, whipped cream and crunchy toffee create an irresistible dessert sure to impress. It’s perfect for holidays, potlucks, and is always a show-stopper!
- 1 cup unsalted butter
- 3/4 cup cocoa powder
- 1/4 cup light brown sugar
- 1 3/4 cup granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces semisweet or dark chocolate, chopped
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tablespoon vanilla bean paste or extract
- 8 ounces milk chocolate toffee bits
- Preheat oven to 350°F. Spray Farberware Colorvive 9" x 13" Baking Pan with nonstick cooking spray and line with parchment paper or foil, leaving a 1-inch overhang. Spray once more with nonstick cooking spray.
- Melt butter in microwave and whisk in cocoa powder until smooth, followed by both sugars. Add eggs one at a time followed by vanilla extract. Stir in flour, espresso powder, baking powder and salt, mixing until combined. (You will most likely have to switch from a whisk to a spatula at this point as the as the mixture will become quite thick)
- Spread batter evenly in prepared 9" x 13" pan and bake for 20-22 minutes, rotating once halfway through, until top is set. Transfer brownies to a cooling rack. When brownies are completely cool, remove from pan and wrap well in plastic wrap. Store brownies in the freezer until ready to assemble trifle.
- Sift together cocoa powder, cornstarch, sugar and salt in a Farberware Glide Saucepan. Slowly whisk in milk and heavy cream in a thin stream, to avoid any lumps from forming.
- Bring mixture to a boil over medium-high heat, whisking continuously, and then boil for 2 minutes, continuing to whisk. Remove from heat and whisk in chocolate and vanilla extract. Transfer pudding to a bowl and press a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Refrigerate pudding for at least 2 hours, or until completely chilled.
- When ready to assemble the trifle, whip heavy cream with powdered sugar and vanilla bean paste on medium-high speed of an electric mixer until stiff peaks form.
- Cut brownies into 1-inch cubes and place half of them in an even layer in the bottom of the trifle dish. Spoon half of the chilled chocolate pudding on top of the brownies. Top with half of the whipped cream, followed by half of the milk chocolate toffee bits. Repeat layers once more. Refrigerate trifle until ready to serve.
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for supporting Buttercream Blondie and allowing me to share what I love.