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| Servings |
servings
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Ingredients
- 8 Tbsp unsalted butter cut into chunks,
- plus additional for baking pan
- 4 oz bittersweet chocolate finely chopped
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1/2 cup flour
- Pinch of salt
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1/2 cup peppermint candies or candy canes finely chopped or crushed
Ingredients
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Instructions
- Preheat oven to 350 degrees. Line bottom of 8x8-inch baking pan with aluminum foil. Lightly butter foil.
- Combine chunked butter and chocolate in microwave-safe bowl. Microwave in short intervals, about 30 seconds each, stirring in between until fully melted and smooth.
- 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.
- Pour heavy cream into an electric mixer bowl. Whisk on medium to high speed until stiff peaks form. Transfer to separate bowl; set aside.
- Return mixer bowl to base. In mixer bowl, combine mascarpone and powdered sugar. Beat on medium to high speed until smooth and fluffy, about 2 minutes. Blend in peppermint extract. Fold 1/3 of whipped cream into mascarpone mixture with spatula to lighten.
- Gently fold in remaining whipped cream until evenly incorporated. In 8 individual trifle dishes or small mason jars, layer brownie pieces, whipped mascarpone, and sprinkle of crushed peppermint candy. Repeat layers. Refrigerate until ready to serve.
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