Peppermint Brownie Icebox Cake
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 box (18 oz) fudge brownie mix (plus eggs, oil, and water as required by the box)
- 2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes or peppermint rounds
- 1/2 cup mini semi-sweet chocolate chips
- Optional: 2 drops red food coloring for a pink tint
Instructions
- Preheat your oven according to the brownie mix instructions. Prepare the batter in a large bowl and bake it in a square pan. Once finished, remove the brownies from the oven and let them cool completely on a wire rack. This is crucial, as warm brownies will melt the whipped cream.
- In a large chilled mixing bowl, pour in the cold heavy whipping cream. Use a hand mixer or stand mixer to beat the cream on medium-high speed. Gradually add the powdered sugar and peppermint extract. Continue beating until stiff peaks form. If you want a festive pink look, fold in a couple of drops of red food coloring at the very end.
- Once the brownies are entirely cool, cut them into small 1-inch squares. Set aside a few of the best-looking squares or some extra brownie crumbs to use for the final garnish on top of the cake.
- Take a glass trifle bowl or a deep 9×13 inch dish. Create the first layer by placing half of the brownie squares in the bottom. Spread half of the peppermint whipped cream over the brownies. Sprinkle with half of the crushed candy canes and half of the mini chocolate chips.
- Repeat the process by adding the remaining brownie squares, followed by the rest of the whipped cream. Garnish the top with the remaining crushed candy canes and chocolate chips. Cover the dish tightly with plastic wrap and place it in the refrigerator for at least 4 to 6 hours, or overnight, to allow the layers to set.