Fudgy Brownie Trifle Recipes

GLUTEN-FREE FUDGY BROWNIE TRIFLE

Gluten-Free Fudgy Brownie Trifle image

Indulgent gluten-free dessert? Layer gluten-free brownies, whipped cream and chocolate for a gluten-free celebration.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h45m

Yield 10

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Gluten Free brownie mix
Butter and eggs called for on brownie mix box
1 teaspoon instant coffee granules
4 snack-size containers (4 oz each) chocolate pudding
1 cup Cool Whip frozen whipped topping, thawed
1 cup toffee bits

Steps:

Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. Make brownie mix as directed on box, using butter and eggs; stir in coffee granules. Spread in pan. Bake as directed on box. Cool completely, about 1 hour.
Cut brownies into 1-inch squares. In bottom of 2-quart glass bowl, place half of the brownie squares. Pour 2 containers of the pudding over brownies in bowl. Top with half each of the whipped topping and toffee bits. Repeat with remaining brownies, pudding, whipped topping and toffee bits.
Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

Nutrition Facts : Fat 4 1/2, Fiber 1 g, ServingSize 1 Serving, TransFat 1 g

FUDGY BROWNIE TRIFLE

Fudgy Brownie Trifle image

Transform fudgy brownies into an attractive trifle layered with pudding, toffee bits and whipped topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 6h15m

Yield 20

Number Of Ingredients 9

Ingredients

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1 tablespoon instant coffee granules or crystals
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups cold milk
1 bag (10 oz) toffee bits
1 container (8 oz) frozen whipped topping, thawed

Steps:

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Stir coffee granules into batter. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
Cut brownies into 1-inch squares. In bottom of 3-quart glass bowl, place half of the brownie squares. 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 320, Carbohydrate 39 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 30 g, TransFat 0 g

CLASSIC FUDGY BROWNIE TRIFLE

Classic Fudgy Brownie Trifle image

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

Ingredients

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 tablespoon instant coffee granules or crystals
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups cold milk
1 bag (8 oz) toffee bits
1 container (8 oz) frozen whipped topping, thawed

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

FUDGY BROWNIE TRIFLE

Fudgy Brownie Trifle image

I have been making this one for years. I have seen many recipes using cake in the trifle, but I prefer the brownies, since they are my favorites. I always want more pudding than the original recipe called for, so I doubled the pudding here.

Provided by Jolayne Cooper

Categories Other Desserts

Time 25m

Number Of Ingredients 8

Ingredients

1 box fudge brownie mix
1/4 c water
2/3 c vegetable oil
2 eggs
1 box (6-serving size) chocolate fudge instant pudding and pie filling mix
3 c cold milk
1 pkg toffee bits
8 oz frozen whipped topping, thawed

Steps:

1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan with cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
2. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
3. Cut brownies into 1-inch squares. In bottom of 3-quart glass bowl, place half of the brownie squares. 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.
4. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

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