Heaven In A Bowl Brownie (Print Version)
# Ingredients:
→ Base Ingredients
01 -
18.3 ounces fudge brownie mix, baked and cooled according to package directions in a 9x13 pan and cut into 1 inch pieces
02 -
6.8 ounces instant vanilla pudding (two 3.4-ounce boxes)
03 -
3 cups whole milk, cold
04 -
2 teaspoons vanilla extract
05 -
1 cup creamy peanut butter
06 -
16 ounces whipped topping, thawed and divided (approx. 6 ½ cups total; 1 ½ cups for filling, remainder for layers)
07 -
36 Mini Reese’s cups, unwrapped and cut into halves
# Instructions:
01 -
Bake the fudge brownie mix according to package directions in a 9x13 pan. Cool completely before cutting into 1 inch pieces.
02 -
Whisk together the instant vanilla pudding, whole milk, and vanilla extract for 2 minutes until thickened.
03 -
Whisk the creamy peanut butter into the pudding mixture until smooth and thick.
04 -
Gently fold 1 ½ cups of thawed whipped topping into the peanut butter pudding mixture until fully combined and no white streaks remain.
05 -
Add half the brownie pieces to the bottom of a 3-quart trifle dish, followed by ⅓ of the halved Mini Reese’s cups. Spread half the peanut butter pudding mixture over this, followed by 2 ½ cups of whipped topping.
06 -
Repeat the layering process with the remaining brownies, another ⅓ of the halved Mini Reese’s cups, the rest of the peanut butter pudding mixture, and another layer of whipped topping.
07 -
Top with the remaining ⅓ of the halved Mini Reese’s cups, piling them into the center of the whipped topping.
08 -
Refrigerate for 3-4 hours or until fully chilled and the layers are firm for easy serving.
# Notes:
01 -
Ensure the brownies are completely cooled before assembling to maintain proper texture.