You can’t get more decadent than brownies topped with Chocolate Peppermint Sauce and whipped cream. This rich trifle is an impressive dessert to serve after Christmas dinner. It’s one of my favorite holiday desserts. I make it every year!
So I’m busy choosing what spinach to buy in the produce section at the store yesterday, when a frazzled-looking employee comes up to me. “Ma’am, you’re spilling sugar.”
I had picked up the sugar in the baking aisle, then went to the freezer section AND the paper aisle before heading to produce, which is on the opposite end of the store.
Here’s where I stopped to pick out some apples:
Not just a tiny little sprinkle of sugar coming out. NIAGRA FALLS worth of sugar coming out, enough for me to make my own little mountain here. I felt pretty bad for the guy who had to clean it up, but I was laughing so hard. I felt like someone had told me that I had toilet paper stuck to my shoe, toilet paper that trailed for hundreds of feet behind me. Like, who doesn’t notice that?? What’s wrong with me??
Maybe it’s just a representation of what’s going on at our house this week. All the sugar, trails of sugar!! Fudge and frosting exploding from the kitchen! Cookies bursting out of thin air!
Not to mention the chocolate peppermint sauce. And the peppermint whipped cream! I love this trifle. I make it every year. It is so rich and Christmasy. I feel like an impressive dessert is called for on Christmas or Christmas Eve. This one is nice because it feeds a lot of people. It’s so rich you can only have a little bit.
P.S. I originally posted this recipe a couple months after I started my blog back in 2011. I didn’t know much about food photos back then, but I was soooo proud of this picture. Kind of makes me smile:
Candy Cane Brownie TrifleServes 16 adjust servings
- 1 9x13 inch pan of baked brownies (This recipe is my favorite)
- 6 ounces (1 cup) semi-sweet chocolate chips
- 3 tablespoons butter
- 1 and 1/4 cup half and half or cream
- 3/4 sugar
- 3 tablespoons light-colored corn syrup
- 1/4 teaspoon peppermint extract
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 1/4 or 1/2 teaspoon peppermint extract
- 1 cup crushed candy canes (about 12 candy canes)
- Start by making the brownies. A box mix is fine. Make sure not to over bake them. Remove brownies from the oven and cool completely (if you are in a hurry stick them in the freezer). Cut brownies into bite-size chunks and set aside.
- Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. Cook and stir over low heat until melted.
- Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup. Bring to a gentle boil over medium heat. Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups. Remove from heat. Let cool for a minute or two, until it stops bubbling.
- Stir in 1/4 teaspoon peppermint extract. Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
- For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
- In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes. Serve immediately.
- If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish. Drizzle with 1/4 of the chocolate sauce. Sprinkle with 1/4 of the candy canes. Top with 1/3 of the whipped cream. Repeat layers twice more. Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes. Serve immediately.
by The Food Charlatan
Source: Better Homes and Gardens
Here’s the chocolate peppermint sauce. I would gladly bathe in this. Also, try to make a cooler octopus-ghost out of chocolate when you make this. Oh wait, that’s impossible.
More Christmas dessert ideas!
No Bake Cheesecake Parfait Bar. One of my favorite desserts to serve at parties:
Very Vanilla Ice Cream with White Chocolate and Peppermint. It’s a mix-in recipe, super easy: