"When the first baby laughed for the first time, its laughter broke into a thousand pieces, and they all went skipping about, and that was the beginning of fairies" Peter Pan, J.M. Barrie

Earlier this week I was sent a nice box of assorted brownies from Fairytale Brownies in Phoenix. I have plans to create some cocktail recipes using these delicious chocolate treats as inspiration, but my trifle addiction kicked into gear and I was momentarily sidetracked away from cocktail hour to the dessert course. 

I always keep instant jello on hand and either cool whip or whipping cream in the fridge. I had just made some peppermint bark and I now had some great brownies to use as the cake element so I was good to go and take some brownies onto Trifleland! Come away with me, it's the second star to the right . . .


1 Small Box of Instant Chocolate Pudding
1-3/4 C. Milk
4 Bite Size Original Fairytale Brownies
Whipped Cream (Cool Whip is acceptable)
Optional: 1 Oz. of Your Favorite Liqueur
(Chocolate, Coffee or Peppermint)
Peppermint Bark, Chopped Small

Prepare the pudding per the instructions on the box, using 1/4 cup LESS milk for a thicker custard.
Chill and allow to set in the fridge.
Prepare your whipped cream if you are making homemade.
Chop your peppermint bark into approximately 1/4" size pieces, leaving a few larger pieces for garnish.
To layer your trifle(s), crumble 2 brownies into each serving bowl.
If you're adding booze, drizzle it over the brownies. 
Top with a layer of pudding. 
Spoon on a good layer of whipped cream.
Sprinkle on a layer of the peppermint bark.
Repeat this for another layer of each ingredient.
Garnish with several larger chunks of the peppermint bark and a chocolate mint candy cane.

That's it. Simple and delicious and chock full of chewy, chocolate-y, brownie goodness kissed by a bit of cream and peppermint. Pretty perfect recipe for National Brownie Day and for the holiday season, huh? 

Makes me believe in fairies all over again!

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