Brownie Butterscotch Trifles

Brownie Butterscotch Trifles have layers of chewy brownie chunks, butterscotch pudding, and fresh whipped cream for an elegant dessert.

Did you all have a great Halloween? What did you dress up as? I spent the day walking around Philadelphia with Jared because he had a day off playing shows for his tour. We even visited Benjamin Franklin’s grave. There were a handful of people walking around the city in full costume, it was pretty awesome but slightly alarming.

Now that Halloween is over it means we are really heading into the full swing of the holiday season. That means everyone needs lots of recipes, which is great as a food blogger! If you have any recipe requests, feel free to comment, tweet, Facebook, or email! Today’s recipe for Brownie Butterscotch Trifles is a great one for serving to a crowd. It has fantastic flavors that everyone loves and is elegant enough to impress your friends and family. What are your favorite holiday recipes?

How to make

Brownie Butterscotch Trifles

Yield: 8 servings

Brownie Butterscotch Trifles have layers of chewy brownie chunks, butterscotch pudding, and fresh whipped cream for an elegant dessert.

Ingredients

For the butterscotch pudding:

• 4 tablespoons (2 ounces) butter
• 1 cup packed brown sugar
• 1/2 teaspoon sea salt
• 3 tablespoons cornstarch
• 2 1/2 cups whole milk, divided
• 2 large eggs
• 1 teaspoon vanilla
• 1 batch classic brownies

For the whipped cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla

Directions

1. In a medium saucepan set over medium heat, melt the butter. Add the sugar and salt and stir until combined. Remove from heat.
2. In a small bowl, whisk the cornstarch with about 1/4 of the milk until very smooth. Whisk in the eggs. Pour the remaining milk into the butter mixture, whisking constantly. Whisk in the cornstarch mixture.
3. Return the pan to medium heat and bring to a boil, whisking constantly. Once it begins to boil, reduce heat to a simmer and cook for one minute, whisking constantly, until the mixture thickens. Remove from heat and stir in the vanilla. Cover and refrigerate until thoroughly chilled, at least 4 hours.
4. Cut the brownies into cubes. Refrigerate until ready to use.
5. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until frothy. Add the powdered sugar and vanilla and continue to beat on high speed until firm peaks form.
6. In individual trifle dishes or a large trifle dish, cover the bottom with a layer of brownie cubes. Spoon a layer of butterscotch pudding over then top with a layer of whipped cream. Continue until the layers reach the top of the dish. Serve.

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias