Mint Chocolate Brownie Trifle
Layers of fudgy brownie cubes, cool mint chocolate pudding, and sweet whipped cream chilled in a trifle bowl.
Equipment
- 9x13 baking pan
- 3 quart trifle bowl
- Large mixing bowls
- Hand mixer
- Whisk
Ingredients
Main Ingredients
- 1 box brownie mix about 18 oz
- 2 large eggs for the brownies
- ½ cup vegetable oil for the brownies
- ¼ cup water for the brownies
- 1 box instant chocolate pudding mix about 4 oz
- 2 cup cold whole milk for the pudding
- ½ tsp peppermint extract for the pudding
- 2 cup heavy cream cold, for the whipped layer
- ¼ cup powdered sugar for the whipped layer
- 1 tsp vanilla extract for the whipped layer
Instructions
Cooking
- Bake. Mix the brownie batter as the box directs, spread it in a greased 9x13 pan, and bake at 350 degrees F for 28 to 30 minutes until a toothpick shows moist crumbs.
- Cool and cube. Let the pan cool for 45 minutes, then cut the brownies into 1 inch cubes.
- Set the pudding. Whisk the pudding mix, milk, and peppermint extract for 2 minutes and rest 5 minutes until thick.
- Whip. Beat the cream, powdered sugar, and vanilla until soft peaks form.
- Layer. Build two layers of brownie cubes, pudding, and whipped cream in a 3 quart trifle bowl, finishing with cream on top.
- Chill. Refrigerate at least 2 hours so the flavors meld and the layers set before serving.
Notes
Substitutions: Use thawed whipped topping in place of fresh cream, or try chocolate mint cookies in place of half the brownies.
Tips: Cool the brownies completely so the cream layers stay thick and clean.
Storage: Refrigerate covered up to 3 days. Do not freeze.