Notice anything different around here? The Dessert Chronicles has a new home! Thanks to the incredible help of Sara at Moonsteam Designs, it should now be a lot easier to find what you are looking for. Over on the right, you can subscribe to The Dessert Chronicles by e-mail so that you never miss a mouth watering dessert. Click on the social media icons to follow me on Facebook, Twitter, Pinterest and Instagram! I have also added categories and archives menus to make it easier to find older recipes. Poke around and check out all the new features! I’d love to hear what you think.
Now back to the desserts…
Brownies. Chocolate pudding. Whipped Cream. Oreos. Need I say more? This dessert is clearly for all of the chocolate lovers out there. I have a minor obsession with putting desserts into mason jars lately, but I just can’t stop. For some reason, eating dessert out of a mason jar is just so much more fun! Sure, you can have a big scoop of a normal sized trifle to yourself, but when you are handed a trifle in a mason jar, it suddenly seems acceptable to eat the entire jar yourself. Too bad I couldn’t even finish half of one. These are ultra decadent and rich.
I clearly have a thing for chocolate pudding and oreos, well and for anything chocolate in general. This dessert is very similar to the dirt ‘n’ worms cupcakes that I made a few weeks ago. You just cannot go wrong with this combination of ingredients.
Are you ready for a chocolate overload? I layered a brownie, chocolate pudding, whipped cream and crushed oreo and then repeated all of those layers one more time until I reached the top of the jar. Are you already preheating your oven and gathering your ingredients? I made everything except the oreos from scratch, but that’s just cause I’m weird like that. You can obviously use box mix brownies and store bought pudding and whipped cream. It will be just as delicious!
The recipes I used are below. An 8×8 pan of brownies and the pudding recipe I used only yielded enough ingredients for three of these mason jars. Double or triple these recipes if you are making these for a crowd, but like I said, I couldn’t even finish half of one of these by myself. I would actually recommend using smaller mason jars or glasses, so that these are more individually sized.
Chocolate Brownie Trifle
To assemble: Use a glass or round cookie cutter to cut brownie rounds the size of the jar or glass that you are using. Layer a brownie then pudding, whipped cream and crushed oreos. Repeat this sequence if desired.
1 cup semi-sweet chocolate chips
1/2 stick unsalted butter
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 tsp. salt
Preheat oven to 325 degrees F. Grease an 8×8 pan.
Melt the chocolate chips and butter in a glass bowl set over a saucepan of simmering water over low heat. Stir frequently.
Off the heat, whisk in both sugars. Add the eggs and the vanilla.
Stir in the flour and salt.
Add batter to prepared pan and bake about 20 minutes or until a toothpick comes out clean.
Skinny Chocolate Pudding
Yield: about 2 3/4 cups
3 cups skim milk
2 1/2 Tbsp. granulated sugar
1 1/2 tsp. vanilla extract
2 Tbsp. cornstarch
1 large egg yolk
4 oz semi-sweet chocolate
In a medium non-stick pan, combine milk, sugar and cornstarch. Whisk well and simmer on medium-low heat, whisking constantly until mixture is thickened, about 15-20 minutes.
In a medium bowl whisk the egg yolk. Slowly add a cup of the hot milk mixture to the yolk, about a tablespoon at a time to temper the egg so the egg doesn’t cook. Once the egg is tempered, whisk into the saucepan with the milk mixture.
Melt the chocolate in a glass bowl set over a saucepan of simmering water over low heat. Stir frequently. Pour melted chocolate into the saucepan with the milk mixture and mix well. Add the vanilla and simmer on low for 15 minutes, whisking constantly.
Transfer the pudding to a large bowl and cover with wax paper. Allow the wax paper to touch the entire surface of the pudding so that a film doesn’t form on top. Refrigerate for at least two hours or overnight.
Homemade Whipped Cream
1 cup heavy cream
3 Tbsp. granulated sugar or 1/3 cup confectioner’s sugar
1/2 tsp. vanilla extract
Place cream and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high for 1-2 minutes. Add the vanilla and beat for another 1-2 minutes, or until soft peaks form.
Source: Brownies from Happy Food, Healthy Life, pudding from Skinnytaste