This gunk is good. So good, in fact, that the Teenage Thing and the Little Monster think that I should take another picture of it.
The Teenage Thing, peering over my shoulder at the computer screen, delivers this piece of advice: “The brownie gunk doesn’t look right, mom. You need to take another picture of it.”
“Maybe in better lighting. Or from a different angle,” the Hubs pipes in, joining the conversation.
But there’s one problem. I can’t take another picture. The gunk is gone. Gobbled down by the photo critics.
I squint my eyes and look closely at the screen. The picture is fine. At least I think so. And for the most part, these guys usually don’t care about my photos. No, there is something else going on here. So I decide to play along…
“Oh, the picture isn’t good. Geesh, I guess I will have to make more gunk,” I say, shaking my head.
I glance at the Little Monster, who so far hasn’t said a word. His expression, however, says it all. He’s gleefully looking at his older brother, unable to contain his excitement that THE PLAN is working.
I nod my head knowingly. The other two take a look at the Little Monster and know they’re busted.
I didn’t make more brownie gunk. And I didn’t take another picture. It will have to wait for another day.
Here’s the Recipe:
1 pkg (18.25 oz) brownie mix (plus ingredients to make brownies)
1 ¾ c cold milk
2 pkg (3.4 oz each) Jell-O white chocolate instant pudding and pie filling
¼ c warm water
4 tsp instant coffee granules
2 c thawed Cool Whip
½ pkg (8 oz) Heath milk chocolate English toffee bits
Prepare and bake brownie mix in 13 x 9 pan according to cake-like package directions (look at the fine print on the box, but this usually just means to throw an extra egg into the batter. Cool completely. Use a plastic knife to cut brownies into one inch cubes.
In a large bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water and add to pudding mixture, mixing well. Fold in Cool Whip.
In a large serving bowl, layer 1/3 of brownie cubes, top with 1/3 of pudding mixture, pressing lightly, and sprinkle 1/3 of chopped toffee. Repeat layers two more times. Chill at least 30 minutes before serving.
SCRAPLIFTER SOURCE: This treat has been in my recipe box for years, but I believe I originally got it from a Pampered Chef party.