This rich Brownie Trifle is an impressive dessert to serve after Christmas dinner. Brownies topped with chocolate peppermint sauce and whipped cream couldn’t be more decadent. It’s one of my favorite holiday desserts and I make it every year.
Originally posted December 19, 2014
One holiday season I was wandering the grocery store when an employee approached me and said, “Ma’am, you’re spilling sugar.” Apparently I had left a trail of sugar from the baking aisle all the way to produce. It was a ridiculous amount — like a tiny sugar avalanche behind me. Embarrassing, yes, but it felt so fitting for a week of baking and holiday chaos: fudge, frosting and cookies everywhere.
That flurry of baking energy is exactly what this Candy Cane Brownie Trifle captures: plenty of chocolate, bright peppermint, and crunchy candy canes layered with tender brownie pieces and fluffy whipped cream. It’s festive, rich, and ideal for sharing with a crowd — because a little goes a long way.
Candy Cane Brownie Trifle Recipe
The magic of a trifle is in the layers. For this version you’ll make a warm chocolate peppermint sauce, whip sweetened cream with a touch of peppermint, and use bite-sized brownie pieces and crushed candy canes to add texture and holiday flavor. It’s easy to assemble in individual cups or in one large trifle bowl.
The chocolate peppermint sauce is the star — rich, glossy, and perfectly minty. The whipped cream lightens each bite, and the crushed candy canes give a bright, crunchy finish. I usually make the brownies and sauce ahead, then whip the cream and assemble at the last minute so everything looks and tastes its best.
How to make a trifle
Layering is simple: alternate brownie pieces, chocolate peppermint sauce, whipped cream, and crushed candy canes. Repeat the layers and finish with a generous dollop of whipped cream and extra candy cane pieces for garnish. If you’re feeling playful you can pipe the cream or create festive shapes with the chocolate, but simple spooning and sprinkling is perfect for serving a crowd.
P.S. I first shared this recipe a few months after starting my blog in 2011. My early food photos weren’t perfect, but I was so proud of that first picture — and it still makes me smile.
Ingredients
- 1 9×13-inch pan of baked brownies (cut into bite-size chunks)
- 6 ounces semi-sweet chocolate chips (about 1 cup)
- 3 tablespoons butter
- 1 1/4 cups half-and-half or cream
- 3/4 cup sugar
- 3 tablespoons light-colored corn syrup
- 1/4 teaspoon peppermint extract (for sauce)
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 1/4 teaspoon peppermint extract (for whipped cream; adjust to taste)
- 1 cup crushed candy canes (about 12 candy canes)
Instructions
- Make the brownies first. A box mix works fine — avoid overbaking. Cool completely, then cut into bite-size pieces.
- In a saucepan, combine the chocolate chips and 3 tablespoons of butter. Cook over low heat, stirring, until melted.
- Stir in the half-and-half (or cream), sugar, and corn syrup. Bring to a gentle boil over medium heat and cook, stirring frequently, about 8 minutes or until the sauce is reduced to about 2 1/3 cups. Remove from heat and let it stop bubbling.
- Stir in 1/4 teaspoon peppermint extract. Allow the sauce to cool to room temperature; it will thicken as it cools. Chilling briefly speeds this up.
- For the whipped cream: chill your mixing bowl and beaters, then combine 2 cups whipping cream, powdered sugar, and 1/4–1/2 teaspoon peppermint extract. Beat on medium speed until soft peaks form.
- Assemble in individual dessert cups by layering brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy cane pieces. Serve immediately.
- To assemble in one large trifle bowl: place one-third of the brownie chunks in the bowl, drizzle with one-quarter of the chocolate sauce, sprinkle one-quarter of the candy canes, and top with one-third of the whipped cream. Repeat two more times. Drizzle remaining sauce and sprinkle remaining candy canes on top. Serve right away.
Notes
UPDATE: This trifle is best assembled at the last minute. At potlucks it can sit for about an hour without issue, but the candy canes will soften and the whipped cream will lose some loft over longer periods. You can prepare the brownies and the chocolate sauce ahead of time — in fact, this is a great way to rescue slightly overbaked brownies.
Source: Better Homes and Gardens (recipe inspiration)