Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (336g) unsalted butter, melted
  • 2 cups (414g) sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 1/2 cups (195g) flour
  • 3/4 cup (85g) cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (45ml) milk
  • 1 tsp vanilla extract
  • 3 1/2 tsp peppermint extract
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • Red gel icing color
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chocolate sauce
  • 1 cup peppermint chips/chunks (I like to use the Andes Peppermint Pieces)

Instruction

  • Preheat oven to 350°F (176°C). Grease a 9×13 inch (23×33 cm) baking pan. 2.
  • To make the brownie, combine the butter, sugar and vanilla extract in a medium sized bowl. 3.
  • Add eggs and mix until well combined. 4.
  • Combine flour, cocoa, baking powder and salt in another medium sized bowl. 5.
  • Add the dry ingredients to the egg mixture and mix until well combined. 6.
  • Pour the batter into the prepared pan and spread evenly. 7.
  • Bake for 24-27 minutes, or until a toothpick comes out with a few moist crumbs. Set aside to cool. 8.
  • To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth. 9.
  • Add the milk, vanilla extract and peppermint extract and mix until well combined. Set aside. 10
  • In another bowl, add the heavy whipping cream and powdered sugar to make the whipped cream. Whisk on high speed until stiff peaks form. 11
  • Fold about 1/3 of the whipped cream into the cream cheese mixture until combined. 12
  • Add the remaining whipped cream to the cream cheese mixture and fold until combined. 13
  • Add some red gel icing color to the cheesecake filling to achieve your desired shade of pink/red. 14
  • To make the additional whipped cream for layering, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whisk on high speed until stiff peaks form. 15
  • To layer everything together, cut the brownie into small pieces. Add a little less than half of the brownie pieces to the bottom of the trifle dish. Drizzle 1/4 cup of chocolate sauce over the brownies 16
  • Add half of the cheesecake filling in an even layer on top of the brownies. 17
  • Add about 1/2 cup of peppermint pieces in an even layer on top of the cheesecake filling. 18
  • Spread about half of the whipped cream into an even layer on top of the peppermint pieces. 19
  • Repeat another layer of brownies, chocolate sauce, cheesecake filling and peppermint pieces, then add a final layer of whipped cream. 20
  • Finish off the trifle with any remaining brownie pieces, some additional peppermint pieces and a drizzle of chocolate sauce. 21
  • Refrigerate trifle until ready to serve. I like to let it all set together for a few hours before serving. Trifle will last for 3-4 days when well covered in the fridge.