Dessert | Food

Butterscotch Brownie Trifle

July 12, 2021

Heya! Assalamu alaikum!

I’m hosting a free bake along on Wednesday, 14 July 2021 and we will be preparing this yum dessert. There are 3 components to this awesome trifle. There is a brownie layer that we will be making as well. It is a great fudgy brownie recipe. Then we will make the butterscotch pudding, which in itself is a delicious custard with butterscotch flavour. Mind you no artificial flavours are being used here, we will make the butterscotch as well. Then we have a softly whipped cream that goes between the brownie and the pudding. If you like to add any nuts, or fruits feel free to add them as well. Caramelised nuts would add a great flavour and crunch/ texture to this dessert. So here goes the ingredients and the recipe:

Butterscotch Brownie Trifle

For the Brownies:

5 ounces (141 gms) Unsalted Butter, at room temperature

7 ounces (198 gms) semi-sweet chocolate chips

1 Cup of Sugar

2 tsp of Vanilla Extract

¼ tsp of Salt

1 Tbsp Cocoa Powder

2 Large Eggs

2 Tbsp of warm Water

1 tsp of Instant coffee Powder

2/3 Cup of All-Purpose Flour

For the Butterscotch Pudding

1 and 1/2 cups (360ml) full-fat milk

1 cup (240ml) whipping cream

3 large egg yolks

2 Tablespoons cornstarch

3/4 cup (150g) packed brown sugar

3 Tablespoons water

1/2 teaspoon salt

3 Tablespoons (45g) unsalted butter, softened to room temperature

1 teaspoon pure vanilla extract

For the garnish

1 cup Whipped cream

Sliced Bananas or any fruit of your choice chopped (optional)

Toasted/ caramelised nuts crushed (optional)

Chocolate Chips / Shavings/caramel sauce to decorate 

For the Brownie:

Preheat oven to 350F / 180C. Brush and grease an 8 by an 8-inch square pan with oil/butter and lay the bottom with baking paper. Set aside.

In a small cup mix together the warm water with the instant coffee powder set aside.

In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and coffee mixture. Beat until all is combined.

Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.

Pour batter into your prepared pan and bake for about 20-30 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but no wet batter.

Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely. Cut into small square cubes. 

For the Butterscotch pudding:

  1. Whisk the whole milk and heavy cream together. Set aside. Whisk the egg yolks and cornstarch together. Set that aside too. Have both ready to go in step 3.
  2. Whisk the brown sugar, water, and salt together in a medium heavy-duty saucepan over medium heat. Without stirring, allow to cook and bubble until darker brown, about 5-6 minutes. It should begin to smell caramelized at that point. If desired, you can take the temperature with a candy thermometer to be certain it is ready. Look for around 240°F (116°C).
  3. Slowly and carefully whisk in the heavy cream/milk. It will sizzle and may splatter, so pour in slowly. Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. Turn the heat down to low. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the butter until completely smooth, then add the vanilla.
  5. Cool for 5 minutes, then pours into serving glasses or bowls. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate until chilled and thickened. You can serve this pudding as is or let’s make the trifle!

Assembling:

Assemble the trifle with a layer of brownie cubes in the bottom of the trifle dish(es), spoon or pipe on a layer of the Butterscotch pudding, followed by a layer of bananas and whipped cream. Repeat and then drizzle with and sprinkle with chocolate chips. Chill for a couple of hours or just serve immediately.

This recipe serves at least 8-10 people generously. You may make this in mason jars, or cute glasses as well to serve individual portions or in a large trifle/ glass dish to serve a crowd.