Brownie Trifle

Ingredients

For the Brownies:

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

For the Chocolate Pudding:

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

For the Vanilla Whipped Cream:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 tablespoon vanilla bean paste or extract
8 ounces milk chocolate toffee bits

Directions

For the Brownies: 

1. 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.
2. 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)
3. 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.

For the Chocolate Pudding:

1. 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.
2. 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.

For the Whipped Cream: 

1. 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.

Assembly: 

1. 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.