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To prepare brownies: Preheat oven to 350°F. Line a large rimmed baking sheet with foil; grease foil. Set aside. In a large mixing bowl stir together flour, sugar, baking soda and salt; set aside.
In a medium saucepan, combine butter, water and cocoa powder. Bring just to a boil, stirring constantly. Remove from heat. Add cocoa mixture to flour mixture. Beat with an electric mixer on medium speed until combined. Add eggs, buttermilk and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Coat a 2-1/2-inch round cutter with cooking spray. Cut out 20 brownie circles (clean and recoat cutter as needed). Set aside until ready to assemble trifles.
To assemble trifles: In each of 10 straight-sided glasses or tumblers, each about 3 inches in diameter, place one brownie circle. Sprinkle on some of the crushed candy. Top with a 1/3-cup scoop of ice cream.
Top the ice cream with another brownie circle. Top trifles with whipped cream, crushed candy and mint sprigs.