Chocolate Brownie Cranberry Trifle

Products Used

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Chocolate Brownie Cranberry Trifle Imperial

Ingredients

Chocolate Brownies

2 sticks (16 tablespoons) unsalted butter, cut into small pieces
2 cups Imperial Sugar Extra Fine Granulated Sugar
1 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon salt
4 eggs
1 cup all-purpose flour*
1 ounce chocolate syrup

Cranberry Sauce

24 ounces fresh cranberries
1 cup water
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon honey

Whipped Topping Layer

24 ounces whipped topping, thawed

Optional Toppings

Sugared cranberries
Chocolate shavings

Directions

Preheat oven to 325°F.
Line 9 X 9 square baking pan with parchment paper or foil with overlapping ends. Set aside.
In a large bowl, combine diced butter, sugar, and cocoa powder.
Microwave/heat for 30 seconds. Stir mixture and microwave for another 30 seconds. Let chocolate mixture cool slightly.
When chocolate mixture has cooled a bit, stir in vanilla, and salt.
Stir in eggs.
Mix in flour until completely incorporated.
Stir in chocolate syrup.
Pour batter into prepared pan and bake for 30 minutes or until done.
Remove from oven and let cool completely.
Pour cranberries, water, and sugar into medium saucepan.
Cook cranberries over medium heat for 15 minutes.
Stir occasionally and press down on cranberries with spatula as they cook.
Remove from heat, stir in honey, and let sauce cool completely.
For layered trifle, cut brownies into cubes and add half to bottom of trifle dish.
Cover brownies with a layer of cranberry sauce.
Add a layer of thawed whipped topping. Repeat layers, ending with whipped topping.
Top with sugared cranberries and chocolate shavings.
Chill in fridge until ready to serve. (Dessert can be made up to 2 days in advance.)

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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