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1
For the brownies: Preheat oven to 350 degrees.
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2
Grease a 13x9x2 inch baking pan.
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3
In a small bowl combine flour, salt, and baking powder and set aside.
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4
Melt the butter and pour into a large mixing bowl.
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5
Whisk in the sugar and cocoa powder.
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6
Add the vanilla extract and eggs and mix until smooth.
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7
Add the flour mixture and stir with a wooden spoon.
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8
Do not overmix.
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9
Pour batter into prepared pan and spread evenly to edges.
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10
Bake for approximately 25 minutes.
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11
Cool completely in pan.
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12
Cover with plastic wrap.
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13
Can make the brownies the day before assembling the trifle.
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14
For the brandied cherries: In a medium-size bowl, combine drained cherries, sugar, and brandy.
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15
Cover with plastic wrap and refrigerate at least a half hour or until ready to assemble the trifle.
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16
For the cherry pudding: In a large saucepan on the stove, mix sugar, cornstarch, and salt.
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17
Turn heat onto medium, and slowly stir in the milk with a wire whisk.
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18
Continue whisking until the mixture comes to a rollicking, bubbly boil, and boil for one minute, stirring constantly.
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19
Remove from heat and whisk in the reserved 1/4 cup cherry juice, brandy, and butter, until fully incorporated.
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20
Pour into a medium-size mixing bowl, cover with plastic wrap, pressing it onto the surface of the pudding so skin does not form.
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21
Refrigerate until ready to assemble the trifle.
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22
For the whipped cream: Whip the cream in a chilled bowl with the sugar and vanilla until stiff peaks form.
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23
Assembling the trifle: In a large glass bowl, crumble half the brownies on the bottom.
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24
Sprinkle with half the cherries and brandied juice, cover with half the pudding, and repeat the layers.
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25
Cover the top with the whipped cream and grated chocolate.
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26
Cover with plastic wrap and refrigerate until ready to serve.
