Peppermint Chocolate Trifle with Brownies

Peppermint Chocolate Trifle

Layers of brownie cubes, fluffy white chocolate pudding cream, and crushed candy canes make this trifle easy to see as well as scoop. The brownies give it a dense chocolate base; a clear glass bowl shows the contrast between the dark cubes and white cream. Let the brownies cool completely before assembly so they hold their shape and don’t warm the filling. Save some crushed candy cane for the top just before serving, when it will have the most crunch.

Ingredients

• 1 box brownie mix (18–20 ounces; about 540g), plus the ingredients called for on the package
• 2 packages instant white chocolate pudding mix (about 3.3 ounces/95g each)
• 3 cups cold milk, or the amount directed on the pudding package for a thick filling
• 1 tub whipped topping (8 ounces/225g), thawed
• 6–8 candy canes (about 90g total), crushed
• 4 ounces chocolate-mint candies (about 115g), roughly chopped

How to Make Peppermint Chocolate Trifle

1. Bake the brownies: Preheat the oven and prepare the batter and pan according to the brownie mix package. Bake at the package temperature, commonly 350°F (175°C). Begin checking at the earliest time listed; the center should be set, and a tester should not show wet batter.
2. Cool and cut: Let the brownies cool completely in the pan, about 45–60 minutes, then cut them into roughly 1-inch cubes. Crush the candy canes and chop the chocolate-mint candies. Keep some crushed candy cane aside for the finished top.
3. Make the cream: Whisk the pudding mixes with the cold milk until the pudding thickens, following the package directions. Gently fold in the thawed whipped topping until no large streaks remain. If the filling is too loose to layer, chill it briefly before assembling.
4. Build the layers: Arrange brownie cubes across the bottom of a deep, clear glass trifle bowl of about 3-quart capacity. Add a thick layer of cream, then scatter with crushed candy cane. Repeat until the bowl is nearly full, finishing with a generous layer of cream. Arrange the cubes gently rather than pressing them into the filling.
5. Garnish and chill: Scatter the chopped chocolate-mint candies over the cream. Cover and refrigerate for at least 30 minutes. Add the reserved crushed candy cane shortly before serving.

How to Keep the Layers Distinct

Brownies that are cool to the center cut more cleanly and won’t loosen the cream. Spoon the filling gently over each brownie layer, or use a piping bag or zip-top bag with a corner snipped off to place it neatly against the glass. Scatter candy cane between the layers instead of mixing it into the cream.

Make-Ahead and Storage

Serve the trifle cold, scooping down through the layers. For the intended texture, assemble it at least 30 minutes and no more than about 4 hours before serving. Candy cane pieces in the cream will soften as the trifle sits, even if the final garnish is added later.

Cover and refrigerate leftovers promptly. Longer assembled storage quality and freezing results are not established; this dessert is not reheated.

For another chocolate dessert, try Hot Chocolate Cookies with Marshmallow Topping.

Nutrition

Approximate nutrition per serving, based on 14 servings: 450 calories, 6g protein, 17g fat, and 69g carbohydrates. Approximate nutrition per 100g: 280 calories, 4g protein, 11g fat, and 43g carbohydrates. Values vary with the brownie mix, package ingredients, pudding, whipped topping, and candies used.