Irish Cream Brownie Trifles Recipe

Irish Cream Brownie Trifles

• Difficulty: Easy
• Servings: 2
• Nutritional Information per Serving (1 of 2): Calories 982, Total Fat 50 g, Saturated Fat 29 g, Carbohydrates 126 g, Dietary Fiber 6 g, Sugar 95 g, Protein 13 g, Cholesterol 304 mg, Sodium 534 mg
• Total Time: 4 hr 40 min (including chilling)
• Active Time: 20 min

Indulge in these decadent Irish Cream Brownie Triflesfudgy homemade brownies layered with silky Irish cream pudding, topped with fluffy whipped cream and chocolate shavings. This easy, boozy treat is perfect for intimate date nights or weekend brunches, leaving you with extra liqueur for cocktails!

Ingredients

For the Brownies:

• 4 tablespoons unsalted butter
• 1/2 cup plus 1 tablespoon granulated sugar
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1/4 cup all-purpose flour

For the Irish Cream Pudding:

• 3 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon fine salt
• 3/4 cup whole milk
• 1 large egg yolk
• 2 tablespoons Irish cream liqueur
• 1 tablespoon unsalted butter

For Assembly:

• 1/4 cup cold heavy whipping cream
• 2 tablespoons confectioners' sugar
• Chocolate shavings from a 70% bittersweet chocolate bar, for garnish

Instructions

1. Preheat the oven to 325F. Line a 9-by-5 inch loaf pan with parchment paper.
2. In a small saucepan over low heat, melt the butter. Add sugar and cocoa powder, cooking and stirring frequently until the mixture is fully melted and smooth, about 3 to 4 minutes. Transfer this to a medium bowl and allow it to cool slightly. (Alternatively, melt butter, sugar, and cocoa powder together in a microwave-safe bowl by microwaving on high for 30 seconds, stirring, then microwaving another 30 seconds.)
3. Add the salt and vanilla extract, then let the mixture rest for an additional minute. Stir in the egg until fully incorporated. Add the flour and stir vigorously approximately 50 times.
4. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with fudgy crumbs and the surface looks glossy and starts to crack, roughly 23 minutes. Let cool completely in the pan.
5. While the brownies bake, prepare the Irish cream pudding: whisk together sugar, cornstarch, and salt in the bottom of a 2-quart saucepan. Gradually add milk and egg yolk, whisking thoroughly.
6. Place the pan over medium heat and gently bring to a simmer, whisking constantly to avoid lumps and stirring the edges frequently. Cook until the pudding thickens enough to coat the back of a spoon, about 4 to 5 minutes. Remove from heat and stir in Irish cream liqueur and butter until melted.
7. Lift the brownies out of the pan using the parchment paper and cut into 1/2-inch cubes. In two small glasses, layer approximately one-third of the brownie pieces, then pour half of the pudding over them. Repeat layering with brownie cubes and pudding, finishing with the remaining brownies on top. Cover with plastic wrap and chill for at least 4 hours or overnight.
8. Before serving, whip the heavy cream and confectioners' sugar together on high speed with an electric mixer until soft peaks form, about 2 minutes. Spoon whipped cream onto each trifle, sprinkle with chocolate shavings, and enjoy.