Brownie Trifles
Servings: 5
Ingredients
For the brownie bites:
- 3 large eggs
- ½ cup / 50 g cocoa powder
- ⅔ cup/ 80 g all-purpose flour
- ⅓ cup/ 80 g butter, melted
- 1 teaspoon baking powder
- 1 cup/ 200 brown sugar
For the creme:
- 1 pack chocolate instant pudding, for 2 cups milk
- 2 cups/ 400 ml milk, see notes
- ⅞ cup/ 200 ml heavy cream, cold
- 1 teaspoon powdered sugar
For decoration:
- ground hazelnuts
- ground pistachio
Instructions
Brownie Bites:
- Preheat oven to 360º F / 180º С. Grease very well a 7 x 10 inch / 20 x 23 cm rectangular pan or similar size.
- Combine flour and baking powder in a bowl and mix well. Set aside.
- In another bowl whisk the melted butter and the sugar. Add the eggs and mix well to combine.
- Add the cocoa powder and whisk well, to remove any lumps.
- At the end gradually fold in the flour mixture, using a rubber spatula.
- Pour the batter into the greased pan. Smooth out on top with the spatula.
- Bake for 30 minutes or until a toothpick, inserted in the centre, comes out clean.
- When the brownie cools down, cut it into bite sized pieces. You would need half of it for the trifles.
To assemble:
- Prepare the instant pudding according to the package instructions.
- Whip the cream until soft peaks form.
- Use 4-5 large wine glasses to assemble the trifles inside.
- Start with 3-4 pieces of the brownie bites. Spoon some of the pudding on top, followed by the whipped cream. Sprinkle with ground nuts.
- Arrange 2 layers of each ingredient in every glass.
- Before serving refrigerate them at least 4 hours or overnight.
Notes
- The brownie batter would be enough for 2 batches of the dessert or 8-10 portions (if you double the cream and the pudding). If that is too much, you can serve half of the brownie separately and cut only half of it into bites.
- Alternatively bake just half batch of the brownie in a smaller pan, using 2 small eggs and 50% of the rest of the ingredients.
- Store the trifles 4-5 days in the fridge.
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