Peppermint Brownie Trifles with Whipped Mascarpone

By CheeseDiva

Ingredients

• For brownies:
• 8 tablespoons (1 stick) unsalted butter, cut into chunks
• 4 ounces bittersweet chocolate, finely chopped
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 1/2 cup flour
• Pinch of salt
• For whipped Mascarpone:
• 1 cup heavy cream
• 8 ounces (about 1 cup) Wisconsin Mascarpone Cheese
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon peppermint extract
• To assemble:
• 1/2 cup peppermint candies or candy canes, finely chopped or crushed

Details

Adapted from twitter.com

Preparation

Step 1

Cooking Directions:
To make brownies: Preheat oven to 350ºF. Line 8 x 8-inch baking pan with aluminum foil. Lightly butter foil. Combine butter and chopped chocolate in a microwave-safe bowl. Microwave in short intervals, about 30 seconds each, stirring in between until fully melted and smooth. (Alternatively, melt over double boiler.)
Whisk in sugar, eggs, vanilla and espresso powder. Fold in flour and salt until no dry streaks remain. Spread batter in even layer in prepared baking pan. Bake 30 minutes, until just set. Remove from oven and cool completely. Cut cooled brownies into small chunks.
To make whipped Mascarpone: Pour heavy cream into bowl of electric mixer. Whisk on medium-high speed until stiff peaks form. Transfer to separate bowl; set aside. Return mixer bowl to base. In mixer bowl, combine Mascarpone and confectioners’ sugar. Beat on medium-high speed until smooth and fluffy, about 2 minutes. Blend in peppermint extract. Fold one-third of whipped cream into Mascarpone mixture with spatula to lighten. Gently fold in remaining whipped cream until evenly incorporated.
In individual trifle dishes or small mason jars, layer brownie pieces,* whipped Mascarpone and sprinkle of crushed peppermint candy. Repeat layers once more. Refrigerate until ready to serve.
*Note: You may have some brownie pieces left over to enjoy.