Zutaten für Sweetslady's Chocolate Peanut Butter Brownie Trifle
- Granulated Sugar
- Baking Cocoa
- All Purpose Flour
- Baking Powder
- Salt
- Eggs
- Water
- Butter
- Vanilla
- 8 ounces cream cheese
- 1 cup powdered sugar
- ½ cup creamy peanut butter
- 2 tablespoons milk
- 16 ounces whipped topping (Cool Whip or equivalent)
- Chopped peanut butter cups (amount to taste)
- Chocolate syrup (amount to taste)
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Zubereitung von Sweetslady's Chocolate Peanut Butter Brownie Trifle
- **Brownies:**
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, and 1 ½ cups granulated sugar.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely before proceeding.
- **Trifle Assembly:**
- In a medium bowl, beat 8 ounces cream cheese with 1 cup powdered sugar until smooth and creamy.
- Stir in ½ cup creamy peanut butter and 2 tablespoons milk until well combined.
- Gently fold in 16 ounces whipped topping (Cool Whip or equivalent) until just combined.
- Crumble half of the cooled brownies into the bottom of a large glass trifle bowl or a 13x9 inch dish.
- Spread half of the peanut butter cream mixture evenly over the brownie layer.
- Crumble the remaining brownies over the peanut butter cream.
- Top with the remaining peanut butter cream.
- Drizzle generously with chocolate syrup.
- Garnish with chopped peanut butter cups.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
175g
Fat
80g
Carbs
18g
