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Peppermint Brownie Trifle

Peppermint Brownie Trifle

This peppermint brownie trifle combines homemade brownies, pink peppermint cheesecake, whipped topping, and Andes Peppermint Crunch Chips in a layered Christmas trifle dessert. You bake the brownies at 350°F for 30 minutes, cool them completely, then layer them with the peppermint cheesecake filling and decorate with candy bar triangles. Make this peppermint brownie trifle for Christmas parties, a potluck, or holiday dinner when you need an easy layered holiday trifle with brownies.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 1 large trifle
Course: Christmas
Cuisine: American
Calories: 434
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 1/2 cup dark cocoa powder
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon table salt
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 2 - 8 ounce packages cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 1/3 cups Andes Peppermint Crunch Chips divided
  • 2 teaspoons shortening
  • 16 ounces Cool Whip thawed and divided
  • Andes Peppermint Crunch candy bars, cut into triangles

Equipment

  • Trifle bowl
  • Hand mixer or stand mixer
  • Rubber spatula

Method
 

  1. Preheat the oven to 350°F.
    Lightly spray a 9 × 13-inch baking pan with nonstick cooking spray. Alternatively, generously butter the pan to prevent the brownies from sticking.
  2. Melt the Butter and Cocoa
    Melt the butter in a small saucepan over low heat. Whisk in the cocoa powder until the mixture is smooth and fully combined. Remove from the heat and allow the mixture to cool slightly before adding it to the eggs. This helps prevent the eggs from cooking prematurely.
  3. Beat the Eggs and Sugar
    In a large mixing bowl, beat the eggs until light in color. Add the sugar and extracts, then beat again until well combined. Quickly stir ¼ cup of the melted butter and cocoa mixture into the egg mixture to temper the eggs. Add the remaining butter and cocoa mixture, then beat until smooth.
  4. Add the Dry Ingredients and Bake
    In a separate bowl, sift together the flour, salt, and baking powder. Gradually beat the dry ingredients into the wet mixture, mixing just until combined. Pour the brownie batter into the prepared pan and spread it evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Remove the brownies from the oven and allow them to cool completely before assembling the trifle.
  5. Make the Peppermint Cheesecake Filling
    In a large mixing bowl, beat the cream cheese, sugar, and extracts until light, smooth, and creamy. Set aside.
  6. Melt the Andes Peppermint Chips
    Place 1½ cups of Andes peppermint chips and the shortening in a microwave-safe bowl. Microwave for 30 seconds, then stir thoroughly. Continue heating in short intervals as needed, stirring between each, until the mixture is completely melted and creamy. Add the melted peppermint mixture to the cream cheese mixture and beat until evenly combined. The filling will take on a pink color.
  7. Fold in the Whipped Topping
    Gently fold in 3 cups of Cool Whip and ½ cup of Andes peppermint chips until evenly distributed. Use a spatula and fold carefully to preserve the light, fluffy texture of the filling.
  8. Cut the Brownies
    Once the brownies have cooled completely, cut them into approximately 1-inch squares. Place half of the brownie pieces in the bottom of a trifle bowl. If you don't have a trifle bowl, you can assemble the dessert in the same 9 × 13-inch baking pan.
  9. Assemble the Trifle
    Spread half of the peppermint cheesecake filling over the brownie layer. Add the remaining brownie pieces in an even layer. Top with the remaining peppermint cheesecake filling, spreading gently without pressing down on the layers.
  10. Top and Decorate
    Spread 2½ cups of Cool Whip over the top of the trifle. Sprinkle the remaining Andes peppermint chips over the whipped topping. Transfer the final ½ cup of Cool Whip to a piping bag fitted with icing tip #21. Pipe decorative swirls around the edges. Finish each swirl with a triangle of candy bar for an extra festive touch.
  11. Chill Before Serving
    Cover the trifle and refrigerate until ready to serve. Keeping it chilled helps the layers set and allows the flavors to blend together.

Recipe Notes

Cool the Brownies Completely

Make sure the brownies are completely cool before assembling the trifle. Warm brownies can melt the cream cheese filling, making the layers messy and difficult to assemble.

Cut into Bite-Sized Pieces

Cut the brownies into bite-sized squares that are easy to scoop but large enough to hold their shape. This helps create distinct, delicious layers throughout the trifle.

Peppermint Candy Substitution

If you can't find Andes peppermint crunch baking chips, you can substitute Hershey's Candy Cane Kisses. Chop them into small pieces before adding them to the peppermint cheesecake filling or using them as a topping.

No Trifle Bowl? No Problem!

If you don't have a large glass trifle bowl, you can layer the brownie cubes and peppermint cheesecake filling in an 8 × 8-inch or 9 × 9-inch square pan instead.

Easier Serving Option

For a simpler presentation, spread the peppermint cheesecake mixture directly over the cooled brownies in the 9 × 13-inch pan. Add the whipped topping and decorative garnishes, then refrigerate until ready to serve.