Chocolate Kahlua® Trifle

1 (19.8 ounce) package brownie mix

¼ cup water

½ cup vegetable oil

2 eggs

½ cup coffee-flavored liqueur (such as Kahlua®), or to taste

1 (3.9 ounce) package instant chocolate pudding and pie filling mix

2 cups cold milk

1 (12 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.

In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.

To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.