Instructions

Make the Brownies

1. Preheat oven to 350°F, rack in the middle.
2. Line a quarter sheet pan with parchment paper. If you don’t have one use a 13×9” pan. You don’t want these brownies thick.
3. In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
4. Remove from heat and allow to cool slightly.
5. Stir in the sugar, salt, and Chocolate Extract .
6. With a sturdy mixing spoon, beat the eggs in one at a time until blended.
7. Add flour, Espresso Powder, baking powder and cocoa and beat until the batter is just smooth. Don’t over mix.
8. Spread the batter into the pan and bake for 17-22 minutes or until a toothpick inserted in the center comes out almost clean – a few moist crumbs are okay.
9. Set the pan on a cooling rack and allow to cool completely

Assembly

1. Cube the brownies into 1/2” pieces.
2. Cut the pie into 1” chunks. It’s best to cut the pie with a sharp tip knife and while the pie is semi frozen.
3. In a large trifle dish (mine is about 15 cups) start with a layer of brownies followed by a cup of whipped cream.
4. Next add in a third of the pie cubes followed by another cup of the whipped cream.
5. Repeat by adding another layer of brownies, whipped cream, pie and so forth until you end up with a final layer of whipped cream on top. You want to make sure you leave about an inch space at the top of your trifle.
6. Cover and chill for at least 2 hours.
7. Before serving add the crumbled chocolate cookie wafers on top.