Candy Cane Brownie Trifle

• Condiments

  • 3 tbsp Colored corn syrup, light

• Baking & Spices

  • 1/2 tsp Peppermint extract
  • 1/4 cup Powdered sugar
  • 6 oz Semi-sweet chocolate chips
  • 3/4 Sugar

• Dairy

  • 3 tbsp Butter
  • 1 1/4 cup Half and half or cream
  • 2 cups Whipping cream

• Desserts

  • 1 cup Candy canes

• Other

  • 1 9x13 inch pan of baked brownies (This recipe is my favorite

Found on thefoodcharlatan.com

Ingredients

• 1 9x13 inch pan of baked brownies (This recipe is my 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)

Directions

• 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.
• Meanwhile, in a saucepan combine chocolate chips and 3 tablespoons of butter. Cook and stir over low heat until melted. 
• 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. 
• Stir in 1/4 teaspoon peppermint extract.  Cool to room temperature; mixture thickens as it cools. (Freezer or fridge also helps here).
• 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.
• 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.
• 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.