Baileys Brownie Trifle Recipes

IRISH CREME CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake mix according to package directions, using a 13x9-in. pan. Cool in pan on a wire rack 1 hour., With a meat fork or wooden skewer, poke holes in cake about 2 in. apart. Slowly pour creamer over cake; refrigerate, covered, 1 hour., In a large bowl, whisk milk and pudding mixes 2 minutes; let stand until soft-set, about 2 minutes., Cut cake into 1-1/2-in. cubes. In a 3-qt. trifle or glass bowl, layer a third of each of the following: cake cubes, pudding, whipped topping and candies. Repeat layers twice. Refrigerate until serving.

BAILEY'S IRISH CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter the bottom of a 10 1/2x15 1/2-inch jelly roll pan.
• Place fudge brownie mix into a large bowl; beat in 1 cup of Irish cream liqueur, vegetable oil, and eggs until the mixture forms a smooth batter.
• Spread the batter into the prepared jelly roll pan.
• Bake in the preheated oven until the brownies are set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove pan from oven and allow to cool completely.
• Beat unsalted butter in a large bowl until smooth; beat in 5 tablespoons Irish cream liqueur until mixture is creamy.
• Slowly beat in confectioners' sugar, 1 cup at a time, until frosting is desired stiffness; spread frosting on brownies to serve.

BAILEY'S BROWNIE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla.
• Bake and cool as directed.
• Prepare pudding mix as directed using the above 2 cups of milk.
• Once the brownies are cool, cut them into small 1 inch squares.
• Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten.
• Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies.
• Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits.
• Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too.
• Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip.
• Sprinkle with reserved 1 Tablespoon of toffee bits.
• Cover and refrigerate at least 4 hours or overnight before serving.
• Best when made the night before, then all the flavors have a chance to sit and meld together.
• Cover and refrigerate any remaining trifle, if there is any left!

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

BAILEYS BANANA TRIFLES

Steps:

• Mix the cream with 1 tbsp Baileys, and set aside. Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys. Top with the sliced bananas, custard and Baileys cream, dividing equally, then drizzle with toffee sauce and finish with grated chocolate. Can be made a few hours ahead.