I have this wonderful woman that I work with. She is a teacher I interpret for and was also Roxy’s foster mom when I adopted her. She has two (extremely well trained) dogs of her own and is always my go-to person for any and all puppy related problems. Heck, I go to her with all kinds of problems. She is the master of DIY projects, a fantastic cook, and is famous for her “salad” smoothies. She is a certified personal trainer and runs every. single. morning. Even now that she is six months pregnant. She has helped me with everything from training Roxy not to chase cats to coming up with workout plans and is just one of my favorite people.
And she happens to really like peppermint. And chocolate. Especially when they’re combined. So, I should’ve just called this “The Jenny,” especially since I made these to thank her for everything she has done for me.
They’re really easy to make, and the combination of chewy brownies and the refreshing peppermint whipped cream makes them a delightful treat.
Bake a pan of brownies, but sub milk for water and add an extra egg yolk. It makes them more rich and fudgy. Cut them into little cubes.
While you wait for them to cool, make the peppermint whipped cream – just whipping cream, sugar, and peppermint extract. Whip it until you get stiff peaks.
I wanted to layer my trifles in mason jars for easy transport to work, so I put my whipped cream in a pastry bag to make it neater.
Just layer brownie cubes, whipped cream, and a sprinkling of Andes baking pieces, then do it all again.
You will have brownie pieces leftover. I guess I don’t know about you, but that’s not really viewed as a problem in my house. They were pretty much gone by the time I finished the trifles.
It was important to keep my energy up and all.
These are really easy to make ahead of time and I actually think the flavor gets even better if you let it refrigerate overnight.
I sure wouldn’t blame you for eating one (or 3) immediately, though.
- 1 box brownie mix
- 2 eggs + 1 egg yolk
- 1/4 cup milk
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 3/4 tsp peppermint extract
- Andes baking pieces
- Prepare brownies according to package directions for an 8"x8" pan, adding an extra egg yolk and using milk instead of the water.
- Let brownies cool.
- Whip together whipping cream, sugar, and peppermint extract until stiff peaks form.
- Cut brownies into small, 1/2" squares.
- To prepare trifles, layer brownies, peppermint whipped cream, and Andes baking pieces, and repeat.
- Serve immediately or refrigerate until ready to eat.