Ingredients
- 1 2/3 cups granulated sugar
- 3/4 cup melted butter
- 2 T. water
- 2 eggs
- 2 tsp. vanilla
- 1 1/3 cups flour
- 3/4 cup cocoa powder
- 1/2 tsp. baking powder
- 1/4 teaspoon salt
Directions
PREHEAT oven to 350º F. line 9×13 pan with nonstick foil.
Stir sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Add flour, cocoa, baking powder and salt. Spread into pan.
BAKE for 20-25 minutes. let cool completely. Cut into small bite sized squares for the trifle.
STEP 2 MAKE YOUR SIMPLE PASTRY CREAM!!!! CALLED PASTRY CREAM BECAUSE IT TASTES AS DELICIOUS AS ANY COOKED PASTRY CREAM DOES!!! PROBABLY BETTER!
BEAT UNTIL THICK & CREAMY LIKE WHIPPED CREAM:
1 PINT HEAVY CREAM
1 SMALL BOX INSTANT VANILLA PUDDING
1/3 CUP MILK
I USED APPROXIMATELY 60 MINI PEANUT BUTTER CUPS TO LINE THE OUTSIDE OF MY TRIFLE DISH. THEN I USED MORE!!! I CHOPPED UP SOME TO PLACE IN BETWEEN THE LAYERS AND MORE TO DECORATE THE TOP. THIS PART YOU CAN JUDGE BY HOW YOU WANT IT TO LOOK. I USUALLY DECIDE AS I AM MAKING IT BY WHAT LOOKS GOOD! I USUALLY BUY 3 BAGS OF PB CUPS AND IF YOU HAVE EXTRAS
ASSEMBLY-COVER THE BOTTOM OF THE DISH WITH BROWNIE SQUARES THEN TOP WITH A LAYER OF CREAM. YOU CAN PIPE IT OR SPREAD WITH AN OFF SET SPATULA! STAND PEANUT BUTTER CUPS AROUND THE EDGE PRESSING AGAINST THE GLASS, SPRINKLE SOME CHOPPED PB CUPS ON THE CREAM AND REPEAT UNTIL YOU GET AS HIGH AS YOU WANT! ONCE, AT THE TOP I SPRINKLED ON CHOPPED HEATH BAR CANDIES & MORE CHOPPED PEANUT BUTTER CUPS! LET SIT JUST A COUPLE OF HOURS BEFORE SERVING. I DO NOT RECOMMEND LETTING THIS SIT OVERNIGHT AS THE BROWNIES CAN GET TOO MUSHY! I PREFER THEM STILL HOLDING THEIR SHAPE A BIT!