4.7 from 72 votes
Candy Cane Brownie Trifle
Candy Cane Brownie Trifle layers moist brownie chunks with a homemade chocolate peppermint sauce and peppermint-flavored whipped cream, topped with crushed candy canes. The contrast between the fudgy brownies and the creamy, mint-infused components creates a festive dessert that combines chocolate richness with refreshing peppermint notes. This trifle is ideal for holiday gatherings and provides a special treat with its layered textures and flavors.
Prep Time
15 mins
Total Time
15 mins
Servings:
16
Servings
Calories:
458 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- brownies baked in 9x13 inch pan
- 6 ounces chocolate chips 1 cup, semi-sweet
- 3 tablespoons butter
- 1 & 1/4 cup half and half or cream
- 3/4 cup sugar
- 3 tablespoons corn syrup light-colored
- 1/4 teaspoon peppermint extract
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 1/4 teaspoon peppermint extract
- 1 cup candy canes about 12 candy canes, crushed
Instructions
- 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.
Cup of Yum
Notes
- Prepare brownies and chocolate peppermint sauce a day ahead for convenience.
- Assemble the trifle shortly before serving to prevent candy canes from becoming soggy and whipped cream from deflating.
- If pressed for time, cool brownies in the freezer to speed up preparation.
- This dessert works well for seasonal events and potlucks where immediate serving is possible.
Nutrition Information
Serving
1trifle
Calories
458kcal
(23%)
Carbohydrates
60g
(20%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
54mg
(18%)
Potassium
108mg
(2%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
575IU
(12%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 Servings
Amount Per Serving
Calories 458
% Daily Value*
| Serving | 1trifle | |
| Calories | 458kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.