Candy Cane Brownie Trifle

This rich Brownie Trifle recipe is an impressive dessert to serve after Christmas dinner. You can’t get more decadent than brownies topped with Chocolate Peppermint Sauce and whipped cream. It’s one of my favorite holiday desserts. I make it every year!
Candy Cane Brownie Trifle


  1.  1 9x13 inch pan of baked brownies (This recipe is my favorite)
  2.  6 ounces (1 cup) semi-sweet chocolate chips
  3.  3 tablespoons butter
  4.  1 and 1/4 cup half and half or cream
  5.  3/4 sugar
  6.  3 tablespoons light-colored corn syrup
  7.  1/4 teaspoon peppermint extract
  8.  2 cups whipping cream
  9.  1/4 cup powdered sugar
  10.  1/4 or 1/2 teaspoon peppermint extract
  11.  1 cup crushed candy canes (about 12 candy canes)


  1. Start by making the brownies. A box mix is fine. Make sure not to over bake them. Remove brownies from the oven and cool completely (if you are in a hurry stick them in the freezer).  Cut brownies into bite-size chunks and set aside.
  2. Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. Cook and stir over low heat until melted. 
  3. Stir in 1 and 1/4 cups half and half or cream, 3/4 cup sugar, and corn syrup.  Bring to a gentle boil over medium heat.  Boil over medium heat, stirring frequently, about 8 minutes (set a timer!) or until sauce is reduced to about 2 1/3 cups.  Remove from heat. Let cool for a minute or two, until it stops bubbling.