Directions:
Prepare the brownies as directed on the package, using brewed coffee instead of water. After baking, allow them to cool and then cut them into 1-inch squares.
Whisk the chocolate pudding mix with cold milk until smooth. Let it sit for 5 minutes to thicken.
Whip heavy cream with powdered sugar and vanilla extract to stiff peaks, being cautious not to overbeat.
Layer brownie squares at the bottom of a large, clear trifle dish.
Layer half of the pudding over the brownies, followed by a layer of whipped cream.
Repeat the layers, finishing with a generous amount of whipped cream on top.
Garnish with chocolate shavings and, if desired, additional toppings like toffee bits, chocolate chips, or fruit.
Chill the trifle for at least 2 hours before serving.
Made this for Sunday football and it was a major hit! No leftovers!
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