Cook's notes: This trifle is elegant and simply decadent. I made brownies (recipe follows) and had a few left over so you might call this a repurposed dessert. If you need to take a shortcut try Pillsbury Purely Simple Chocolate Chunk Brownie Mix, Reddi Wip and Mrs. Richardson's Butterscotch Caramel Sauce. It's all about the presentation for this trifle. Use a fancy glass to serve like a martini or wine glass. If making a mini trifle use a small glass or even a large shot glass will do. You will have to double the recipe if using a compote glass.
I would like to dedicate this blog posting to my friend Suzanne whose birthday is August 24th as I know she'd like this trifle as a birthday treat.
Baileys Butterscotch Brownies Ingredients:
Recipe from tastykitchen.com with very few adaptions :)
For the brownies
- 1/4 cup flour
- 1/4 tsp. baking powder
- 1/4 tsp.salt
- 2 large eggs, room temperature
- 2/3 cups sugar
- 2 tsp. instant coffee granules (I used espresso powder)
- 1/4 cup Bailey's (or other similar brand) Irish Cream
- 1 tsp. vanilla
- 4 TB. butter
- 4 oz. 72% Cacao Dark Chocolate, bar chopped (I used 60% Cacao Bittersweet Chocolate but a Semi-Sweet Chocolate bar would also work) broken in small pieces,
- 2 TB. unsweetened cocoa powder
- 1 cup butterscotch chips
- Preheat oven to 375 and line a 8×8 baking pan with aluminum foil and allow the foil to hang over 2 opposite edges. Spray with nonstick cooking spray.
- Whisk flour, baking powder, and salt in a small bowl. Set aside.
- In the bowl mix the eggs to break them up. Add in the sugar, coffee granules or espresso powder, Baileys, and vanilla. beat for 10 minutes.
- Place the butter in a small saucepan, Add broken pieces of chocolate and melt on low, whisk a few times. Remove from heat and stir in the cocoa powder.
- Gently fold the chocolate mixture into the egg mixture, add the flour mixture to the batter and gently mix. Fold in the butterscotch chips.
- Transfer the batter to the prepared baking pan and bake brownies in the preheated oven for 19-2o minutes, or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack. Cut brownies when cooled, the top part will be a little crackly but whip cream covers it.