Peppermint Mocha Brownie Trifle
This Peppermint Mocha Brownie Trifle is SO EASY! Layers of fudgy brownies, peppermint, mocha, and whipped cream come together for a festive, crowd-pleasing dessert.
Servings: 8 servings
Ingredients
- 1 package brownie mix choose your favorite brand; make sure it fits your dietary preferences
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup brewed coffee cooled, use your preferred roast for richer or lighter mocha notes
- 1 teaspoon peppermint extract adjust based on how minty you want it
- 2 cups whipped cream homemade or store-bought
- 1 cup crushed peppermint candies for crunch and festive flair
- 1 cup chocolate syrup rich and smooth to drizzle between layers
Instructions
Bake the Brownies
- Preheat your oven as directed on the brownie mix package. In a large bowl, combine the brownie mix, 3 large eggs, 1/2 cup vegetable oil, and 1/4 cup water. Mix until smooth and fully combined.
- Pour the batter into your greased 9x9-inch pan and bake according to package instructions, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely.
Prepare the Coffee Peppermint Mixture
- In a separate bowl, whisk together the 1 cup of brewed coffee (make sure it’s cooled) and 1 teaspoon peppermint extract to infuse the brownies with mocha and mint flavor.
Cube and Soak the Brownies
- Cut the cooled brownies into bite-sized cubes. Place the cubes in a large bowl or directly in your trifle dish. Drizzle the coffee peppermint mixture over the brownie pieces, gently tossing to coat.
Whip the Cream
- If you’re using store-bought whipped cream, make sure it’s chilled and fluffy. For homemade whipped cream, beat cold heavy cream until soft peaks form, then fold in a little sugar if desired.
Layer the Trifle
- Start by adding a layer of soaked brownie cubes at the bottom of your trifle bowl. Drizzle a generous amount of chocolate syrup over the brownies, then spread a layer of whipped cream on top. Sprinkle a handful of crushed peppermint candies over the cream for a festive crunch.
- Repeat the layers until you reach the top of your bowl, finishing with whipped cream and a final sprinkle of peppermint candies.
Chill and Serve
- Cover your trifle with plastic wrap and chill it in the refrigerator for at least 2 hours to let the flavors meld and the dessert set. Before serving, add an extra drizzle of chocolate syrup for a beautiful finishing touch.
Equipment
- Mixing bowls
- 9x9 inch baking pan
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Large trifle bowl or glass serving dish
- Knife
- Small bowl or container
Notes
- Make sure your coffee is completely cooled before mixing it with peppermint extract to avoid soggy brownies.
- Use high-quality peppermint extract for the best mint flavor.
- Layer the trifle in a clear glass bowl to show off the beautiful layers.
- For a lighter option, substitute half the whipped cream with mascarpone cheese whipped with sugar and vanilla.
- Crush peppermint candies in a sealed bag with a rolling pin for easy cleanup and less mess.
