Today's recipe is one for the coffee lovers in your life. It's simple and easy to make, and it's one of those dishes that gets even better if you make it a day ahead.
It's a variation on an icebox cake, so it's perfect for late spring and into summer. It packs a lot of coffee flavor, and each bar is quite rich. So a little goes a long way.
1 Boxed Brownie Mix +
Ingredients to make brownies according to box directions.
1 Box Vanilla Instant Pudding
16 oz. Heavy Whipping Cream
1/4 Cup Powdered Sugar
2-4 Tbsp. Instant Coffee (To taste)
4 tsp. Vanilla Extract
Chocolate Syrup (Optional)
Start by baking the brownies according to the directions on the package, and bake them in a 9x13 pan. Allow them to cool completely before moving onto the next step.
In a large bowl, combine whipping cream, vanilla, powdered sugar, and pudding mix. Once combined, whip using a handheld mixer on high for 3-5 minutes or until the mixture begins to get fluffy and expand. Carefully spread onto the cooled brownies and refrigerate for at least one hour to set.
If you intend to refrigerate them for longer, you will need to cover them for best results.
There is usually about a cup or so of leftover topping mixture. There are a few things you can do about this. If you don't mind the brownie layer being very thin, you can simply use a larger pan. However, if you want your brownies to be a bit thicker, you'll probably have the leftover topping. It actually makes a phenomenal coffee flavored, whipped pudding as is. Or you can put it into an air tight container and freeze it overnight to make no churn coffee ice cream.
Once set, cut and serve with a drizzle of chocolate syrup as garnish if desired. Any leftovers should be refrigerated.