Blondie Brownie Trifle

With summer BBQ's and the Fourth of July right around the corner I thought my next post should be my Blondie Brownie Trifle. This recipe is derived from one of Paula Dean's. Her recipes tend to be very rich and decadent, great for entertaining! This particular recipe I love because I have lots of nut allergies in my family, the recipe can be easily adapted to include or exclude any nut of your choice! 

First step in building the trifle is to bake the 'Blondie Brownies' 

Blondie Brownies 

• 3 eggs
• 1/2 cup (1 stick) unsalted butter 
• 1 pound light brown sugar
• 2 cups self-rising flour
• 1- 3 tablespoons vanilla extract ( I like alot but you may want to use a little) 

Preheat pan to 375 degrees. Grease (with butter or PAM) and flour a 13 by 9 by 2-inch pan. In a large bowl, beat the eggs and butter together until smooth. Next, add the brown sugar, then slowly add the flour until everything is incorporated well. Lastly, stir in the vanilla. This batter is going to be THICK! 

Spread the batter in the greased and floured pan and bake for 25 to 30 minutes. 

While the brownies are baking away in the oven, make sure 16 oz Cool Whip is thawed and prepare 2 large Instant Chocolate pudding packets. 

When the brownies come out of the oven I like to immediately start assembling the trifle. 

This process is simple enough. Roughly cut the brownies and "smush" them into the bottle of the glass dish, then simply starting layering; after the brownies, put a layer of pudding followed by a layer of cool whip, etc. Until complete.

To add a little something I like to toast some almond slivers and add those in through out the trifle, along with some chocolate chips!!  

Let the trifle cool and refrigerate until serving time!! About an hour or two! 

BON APPETIT!!!