Candy Cane Brownie Trifle

Candy Cane Brownie Trifle

From thefoodcharlatan.com 
Serves Serves 16    

Ingredients

• 1 9x13 inch pan of baked brownies (see below recipe for her favorite)
• 6 ounces (1 cup) semi-sweet chocolate chips
• 3 tablespoons butter
• 1 and 1/4 cup half and half or cream
• 3/4 sugar
• 3 tablespoons light-colored corn syrup
• 1/4 teaspoon peppermint extract
• 2 cups whipping cream
• 1/4 cup powdered sugar
• 1/4 or 1/2 teaspoon peppermint extract
• 1 cup crushed candy canes (about 12 candy canes)

Instructions

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. 
4. Stir in 1/4 teaspoon peppermint extract.  Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
5. For the whipped cream, in a chilled mixing bowl combine 2 cups cream, powdered sugar, and 1/4 or 1/2 teaspoon peppermint extract.  Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form.
6. In 16 small dessert cups, alternately layer brownie chunks, chocolate sauce, whipped cream, and crushed candy canes, ending with whipped cream and candy canes.  Serve immediately.
7. If you want to do this all in one trifle bowl, place 1/3 of the brownie chunks in a 3-quart bowl or trifle dish.  Drizzle with 1/4 of the chocolate sauce.  Sprinkle with 1/4 of the candy canes.  Top with 1/3 of the whipped cream.  Repeat layers twice more.  Drizzle with remaining chocolate sauce; sprinkle with remaining candy canes.  Serve immediately.

Recipe Notes

UPDATE: I get lots of questions about whether this can be made ahead of time. I've brought it to potlucks before where it sat for about an hour before eating, but I wouldn't go much longer than that. The candy canes get soggy and the whipped cream doesn't stay fluffy. It's still delicious and people will love it, but just be aware that it's best to assemble this at very last minute before you leave for your event. You can prep the brownies and fudge the day before assembling. In fact, I sometimes turn to this recipe when I over bake a pan of brownies, it saves them!

 

Browned Butter Brownies

Source: Something Swanky
Makes one 9×13 pan.
2 1/2 sticks salted butter (1 1/4 cup)
2 1/2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon water
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
1 cup high quality semi-sweet chocolate chips
Preheat oven to 350 degrees.
Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown colored milk solids or “bits”. When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
While your butter is browning, combine sugar and cocoa in a bowl or stand mixer.
Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don’t want it to burn). Beat the mixture until it is smooth, almost creamy.
Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
Add the flour and chocolate chips and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome.
Use a sturdy rubber spatula to spread batter in the 9×13 pan. Bake for 25-30 minutes [took 45 minutes for me] until toothpick inserted comes out clean.
Let cool, then cut into 2″ squares to serve. (Or don’t let it cool, and cut it into 5″ squares like me.)