|My sweet and lovable chocolate "moose",|
soaking up the fall morning sunshine.
Are you an "outy" or an "inny"? I am an outy, and I'm not referring to belly buttons. I am however referring to brownies. This can be quite a debate in any given household or relationship. Do you like the outside of the perimeter edge of the pan that has partial brownie crispy crust with a hint of the soft side included or are you completely crustless and only go for the soft cake and fudgy (is that a word?) parts.
My world has been changed forever. Sheila G, a famous baker in Florida invented "Brownie Brittle" and will now become a millionaire because of it. It's the simple ideas that really make you go, "Why didn't I think of that?"
These little cookie crunch brownie bites are amazing. Every time I open the bag, I get this wave of fresh baked chocolate that immediately takes me back to my mom's brownies. They are very dangerous to have around the house, to say the least.
I had a spare bag (amazingly enough) and wanted to create a treat with them. I took some already made chocolate pudding and Cool Whip we still had in the refrigerator and made a pseudo "mousse". The crushed brownie brittle served as the base for the mousse and then I topped it off with a nice full size piece for the crowning touch.
Brownie Brittle Mousse
Measurements will vary, depending on how many your are making, but here is the ratio:
2 parts, prepared chocolate pudding
1 part, Cool Whip dessert topping (or more, to your liking)
crushed "Brownie Brittle"
whole pieces of "Brownie Brittle"
Add a small amount of the crushed brownie brittle to the bottom of your glass. (I like to freeze my dessert glasses about an hour before I prepare the dish) Stir pudding well in a medium size bowl and carefully fold in Cool Whip, until it is all evenly mixed. Spoon the mousse into your chilled glass. Top with a piece of brownie brittle.
One Year Ago: Grannie's Lasagna