Heaven in a Bowl


Also known as a fudge brownie trifle, this is one of the best desserts I’ve had the pleasure to create. It is very rich, creamy and delicious.


1 package Fudge brownie mix

2 13 oz packages of miniature peanut butter cups

5 cups cold milk

1 cup peanut butter

1 1/4 cups sugar

6 tablespoons cornstarch

1 teaspoon salt

4 tablespoons unsalted butter, cut into 4 pieces

5 teaspoons vanilla extract

2 tablespoons water

1 1/4 teaspoons unflavored gelatin

2 3/4 cups heavy cream, chilled


  1. prepare brownies according to the recipe on the package. Bake for 20-25 min at 350 degrees. Cool on a wire rack then cut into 3/4″ pieces.
  2. Cut peanut butter cups in half, setting aside 1/3 cup for garnish.
  3. Combine sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil,
    scraping bottom with rubber spatula, over medium-high heat. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until cool, about 2 hours. Add peanut butter and mix well.
  4. Stir water and gelatin together in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds. Using stand mixer fitted with whisk, whip 2 cups cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.
  5. Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, setting aside 2 cups, until combined.
  6. Place 1/3 of the brownies in a 5 quart trifle bowl. Top with 1/3 of the peanut butter cups. Spoon 1/3 of the pudding mixture over the top. Repeat layers twice.
  7. Cover with remaining whipped topping and garnish with peanut butter cups.
  8. Refrigerate for 6 to 24 hours. Serve chilled.


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