Peppermint Brownie Trifle

 

If you’re looking for something both festive and memorable to serve on New Year’s Eve, or New Year’s Day, this very well could be your answer. I made this to serve as dessert on Boxing Day, and people gobbled it up. It’s referred to as a trifle, but my impression was more that it was a layered dessert rather than a trifle, because, in my experience, trifles are more custard-y than this one that has layers of brownies, separated by peppermint cheesecake. It’s unique and showy; and elements can be made ahead of time prior to assembly. I encourage you to make this 2 to 3 days prior to serving.

Peppermint Brownie Trifle

 For the Brownie Layer

1 c. butter

½ c. dark cocoa powder

4 large eggs

2 c. sugar

2 t. vanilla extract

1 t. kosher salt

1½ c. flour

½ t. baking powder

 For the Cheesecake Layer

2 8-oz. pkgs. cream cheese, room temperature

½ c. powdered sugar

1 t. vanilla extract

½ t. peppermint extract

2½ c. Andes Peppermint Crunch Chips, divided

2 t. shortening

3 T. whole milk

2½ c. heavy whipping cream, whipped, divided

 Andes Peppermint Crunch candy bars

 Preheat oven to 350°F. Spray a 9” x 13” pan with Baker’s Joy.

Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.

 Beat the eggs until light colored. Add the sugar and extracts and beat again. Stir in ¼ cup of butter/cocoa mixture quickly. Add the rest of the butter mixture and beat again.

 Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl. Pour into prepared pan. Bake for 30 minutes. Do not over bake. Remove and let cool.

 Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.

 Place 1½ cups Andes peppermint chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again if needed until creamy. Pour into cream cheese mixture and beat until mixed in. Fold in 1 cup of the whipped cream and ½ cup Andes chips.

 Cut the brownies into 1” squares. Place half the brownies in the bottom of a trifle bowl.

 Top with half of the peppermint cheesecake. Repeat layers. Cover the top with 1 cup of whipped cream and top with more Andes chips.

 Pipe the remaining whipped cream around the edges with a piping bag and icing tip #21. Top with Andes Peppermint Crunch candy bars. Lightly cover with plastic wrap and keep refrigerated until serving.

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