Oh man. This brownie trifle is reminiscent of an “icebox” dessert your mom may have made when you were younger, especially if you make it in a 9×13 pyrex pan instead of a trifle bowl, which I did here. I brought this to a get together with friends and we ate about half of it – all good reviews. It was seriously dangerous in my fridge. It would catch my eye every time I opened the door and say things like, “just a bite, live a little!” Â I brought the rest to an impromptu pool party the next day just to get it out of my life and that crew gobbled it up happily as well.Â
Truth be told, I used Ghirardelli boxed brownie mix here but I DID make my own butterscotch. Thats a happy medium for me, but if you want to buy both then this dessert is seriously easy. it comes together so quickly and feeds a ton of people. General crowd pleaser but the kids will be especially pleased. Lastly – GF brownie mix makes some dang good brownies and my guess is you wouldn’t taste the difference SO, if someone eats GF this is a great dessert option.Â
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Toffee Brownie Trifle
Serves 16-20
Baked 8×8 Brownies
1 1/2 c. butterscotch sauce (or use store bought)
1 (8 oz) bag toffee bits (Heath Bar)
3 c. heavy whipping cream, divided
2 tbsp. cocoa powder
2 tbsp. sugar
pinch salt
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1. Whip (with whisk attachment on electric mixer) 1 c. whipping cream with cocoa, sugar, and salt until soft peaks form.
2. Whip (with cleaned whisk attachment on electric mixer) 2 c. remaining whipping cream until soft peaks form.
3. Roughly chop brownies.
4. Form layers in 9×13 inch glass pan so that it works out like this:
Toffee in three parts
Butterscotch in three parts
Cocoa whipped cream in one part
Regular whipped cream in two parts
Brownies in two parts
Top          Butterscotch
                Toffee
               Whipped cream
                Butterscotch
                Brownie
              Toffee
              Whipped cream
               Butterscotch
              Brownie
               Toffee
Bottom  Cocoa whipped cream
