Boozy Brownie Sticky Toffee Trifle! (If I were you, I would have had me at Boozy.)

March 26, 2012

I love Happy Accidents.

This dish is the best happy accident.

So I was baking these Brownie Cupcakes the other night, and thought of also making a huge brownie so I could carry it for some friends the following day. But I ended up having a lot of distractions in that baking time and the brownie ended up baking for almost 50 minutes instead of the regular 20-30 minutes. Had my brother not intimated me at the right time, I would have managed to get it properly burnt. But when I checked on it, the brownie was not burnt at all, just absolutely dry and hard. Disappointed, I threw the ends away (biggest mistake). I kept those reserved pieces overnight and was convincing myself about them and did not end up getting a sound sleep either. The next morning I thought of making a Brownie Shake. And then the brain started working. I could not be mean enough to have a Brownie Shake loaded with all that goodness all alone. Shared food is the best food. And so, this dish was born.

Boozy Brownie Sticky Toffee Trifle!
Serves 6, or 2. or even 1 if you really like desserts.
Recipe : Self. and a little inspiration here and there.

Ingredients:
2 cups (8 slices) of Brownie, cut up into small cubes. Here is the recipe for my Brownie1/2 cup Strong Black Coffee with 1 tsp Sugar, Brewed and cooled to room temperature
90 ml Whiskey
4 tbsp Custard Powder
500 ml Milk
2 tbsp Sugar
2 tbsp Coffee Powder
1 cup Caramel Sauce (This is Optional but I recommend it. Mine was a little on the Sticky Toffee side as I overcooked it a bit)
1 cup Whipped Cream
Assorted Nuts
Snicker/Mars/5 star Bar for garnish.

Method:

Add the Custard Powder and Sugar to the Milk and bring to the boil while constantly stirring. Mix in the Coffee Powder. Let this mixture cool down and keep it covered. The Coffee Custard is now ready.

Arrange the cubed Brownie pieces at the base of a deep dish or a Trifle dish. Mix the Whiskey and the cooled coffee mixture and spoon it over the pieces, let it soak for 10 minutes. Now spoon over the Coffee Custard.

Cover this and keep it in the refrigerator till you work on the Caramel Sauce. Once that is ready, Spoon it over the custard. What happened with me is as soon as I poured the warm Caramel over the cool Custard, it solidified and transformed into a beautiful praline. I had no time to smooth it over to a beautiful smooth layer but I actually liked how it turned out to be better. Like a Praline net!

Finally top it over with Whipped Cream! I used the Brownie crumbs for decoration too. Top with assorted nuts. I used Cashews and Walnuts. And then refrigerate it for at least 4 hours! Topped it up with some chopped candy bars just before serving!

Just as you dig your spoon into it, the spoon glides through the smoothness of the cream and hits a surprise praline wall, which cracks at the slightest pressure and then you dive into the lusciousness of the custard followed by the gooeyness of the brownie pieces. This is how heaven must taste like.

I cannot believe I almost threw that brownie away.

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