Peppermint Brownie Trifle

This peppermint brownie trifle is perfect for a last-minute holiday get-together, and I make it every year for our big family get-together’s Christmas dessert. But I also make this anytime I want a quick and easy dessert for a potluck because I know it will get rave reviews.

This trifle has a lot of the traditional components: a cake-like item, some cream, and a soft whipped topping, but it’s a completely different flavor profile. I love using fudgy brownie pieces and a cool peppermint cream for the perfect twist on a classic.

There’s nothing complicated about it, and you don’t need any special tools or fancy ingredients – even easier than my equally delicious Milky Way Caramel Trifle. I usually serve it in a big glass bowl, but it works great in individual cups or jars, too.

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Should you use boxed mix or homemade brownies?

You can use either boxed brownie mix or homemade brownies for this recipe. Both work and it really comes down to what you have time for.

Homemade brownies don’t take much longer to make and usually taste richer and more chocolatey, and they tend to hold together a little more without crumbling. But if you’re in a rush, a good boxed mix will still do the job.

And technically, you could even use those brownie bites you buy in the store that are already made to make this a true no-bake dessert. Definitely cut them in half, maybe even quarters, before you add them to the trifle, however.

How big should I cut the brownie cubes?

Cut the brownies into small cubes about bite size, maybe even a little smaller. You don’t want huge chunks that overpower each bite or make layering difficult.

Smaller pieces fit more evenly into each layer and hold their shape without turning to mush. Essentially, you want cubes you can easily scoop with a spoon.

Do I need to use whole milk for the pudding?

Whole milk gives the pudding the best texture and flavor. It keeps things creamy and helps the layers hold together nicely in the trifle.

You can use 2% or skim if that’s what you have, but the pudding will be a little looser. Avoid heavy cream or half and half since they make it too rich and throw off the balance.

Can you use pudding mix instead of making your own?

Yes, you can use pudding mix if you want to save time, but it isn’t quite as good. A box of instant vanilla or cheesecake pudding is your best bet, and a little peppermint extract helps match the flavor.

I usually make my own pudding because it costs less and isn’t hard to do. It only takes a few extra minutes, and the taste is worth it.

Can you make this in advance?

Yes. You can make the peppermint brownie trifle a day in advance and chill it in the fridge. The flavors blend nicely overnight, but don’t make it further in advance than this, as the brownies start to absorb too much of the moisture, and the texture changes.

Alternatively, you can make the brownies and the pudding up to two days in advance and assemble the trifle earlier in the day you plan to serve it. If you make pudding in advance, cover the pudding with plastic wrap so that it touches the pudding, as this ensures you don’t have a skin form, and keep it in your fridge.

Cut up the brownies in advance and keep them in the pan on your counter until you assemble them. You can even cut your brownies and store them in a tightly sealed container in the freezer for up to a month before making the trifle.

Can I omit the peppermint extract if I want a less strong peppermint flavor?

Yes, you can leave out the peppermint extract if you want a milder flavor. It won’t mess up the recipe, and the other ingredients still shine through.

You can also just use a little less if you don’t want to skip it completely. Start with half the amount and adjust the pudding to your taste, remembering that it will be combined with the whipped topping and brownies.

What kind of serving bowl should I use?

A clear glass trifle bowl works best because it shows off all the layers. It makes the dessert look just as good as it tastes.

Any deep bowl will work if that’s what you have on hand, or you can create individual servings in small glasses or jars. Just make sure whatever you use is big enough to hold everything without spilling over.

What should I do with the remaining egg whites?

This recipe uses only egg yolks, so you’ll have a few egg whites left over. Don’t toss them; just keep them in the fridge and use them in another recipe.

Some of my favorite ways to use extra egg whites are making raspberry meringues, stirring them into omelets, or whipping up marshmallow fluff. You can also freeze them in an ice cube tray and save them for later.

How to Make Peppermint Brownie Trifle

In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Whisk them together and bring the mixture to a gentle boil (NOT a rapid boil, slow bubbles but more than a simmer) over medium heat, stirring constantly.

Once the mixture starts to boil and thicken slightly, boil gently for one minute and then remove from the heat.

Beat the egg yolks in a separate bowl. Temper the mixture by very slowly pouring about a half cup of the milk mixture into the beaten yolks while whisking constantly.

Add the tempered eggs to the saucepan and cook while whisking for another one to two minutes, until it’s thick and smooth. Remove it from the heat, and stir in the vanilla and peppermint extract.

Let the pudding cool to room temperature, then place it in the fridge to chill for at least one hour. Side note: this is delicious on its own as a peppermint pudding dessert.

Assemble the trifle in a large glass bowl or trifle dish. You’ll make three complete layers with each of the ingredients.

Start with one-third of the brownie cubes. Top with one-third of the peppermint pudding mixture. Sprinkle with a handful of crushed peppermint candy, and top with a layer of Cool Whip.

Sprinkle the remaining crushed peppermint candy over the top layer of Cool Whip and hour or so before you plan to serve it, as the peppermint will melt if you add it the night before. Chill for at least 1 hour to allow the flavors to blend.

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