Fudgy brownies layered with white chocolate pudding, Thin Mint cookies, mint whipped cream, hot fudge, and topped with Andes mints make for a rich and indulgent dessert. With six layers of mint chocolate goodness, this over-the-top dessert is just as delicious as it is impressive. The creamy pudding and whipped cream contrast perfectly with the crunchy cookies, while the chewy brownies, gooey fudge, and melty mints are sure to tempt any chocolate lover.
Ingredients
Brownies
¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
1 ¾ cups granulated sugar
¾ cup salted butter, melted
3 large eggs
1 tsp pure vanilla extract
Mint Whipped Cream
1 ½ cups heavy whipping cream, cold
4 oz cream cheese, softened
1 tsp mint extract
¼ cup confectioners’ sugar
White Chocolate Pudding
5.1 oz white chocolate instant pudding
1 ½ cups whole milk, cold
Green food coloring
Other
24 Thin Mint cookies, chopped (or Grasshopper cookies)
1 cup hot fudge, warmed slightly
20 Andes mints, chopped
Directions
Brownies
Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick cooking spray.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
In a separate large bowl, whisk together the sugar, butter, eggs, and vanilla. Whisk the flour mixture into the wet ingredients until well combined.
Spoon the batter into the prepared pan and use an offset spatula to evenly spread the batter to the edges.
Bake the brownies for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan. Once cooled, remove the brownies from the pan and cut into 1-inch cubes. (Another method is to trace the inside bottom of your trifle dish using parchment paper. Then use the parchment circle to cut the brownies into a circle. This method ensures the pudding does not leak into the cracks of the brownies.)
Mint Whipped Cream
In a large bowl, use an electric mixer to beat together the cream cheese and ½ cup of the whipping cream until smooth.
Add the mint extract, confectioners’ sugar, and the remaining 1 cup of whipping cream. Beat on high speed until the mixture is very thick, stiff, and creamy.
White Chocolate Pudding
Make the pudding according to the package directions. Once the pudding is set, stir in a few drops of green food coloring until the desired shade of green is reached.
Thin Mint Brownie Trifle Assembly
In a glass trifle dish or tall clear glass bowl, place one layer of the brownie cubes (or the large brownie circle) into the bottom and tightly pack them together so there are no cracks or gaps. Spoon the pudding on top of the brownies, using an offset spatula to evenly smooth the pudding to the edges. Evenly sprinkle the chopped cookies on top of the pudding layer. Then spoon the mint whipped cream on top of the cookies, using an offset spatula to evenly smooth the pudding to the edges. Evenly drizzle the warm hot fudge on top of the whipped cream (be sure the fudge is just barely warm so it does not melt the whipped cream, but warm enough to be spreadable). Evenly sprinkle the chopped Andes on top of the fudge layer. Refrigerate the trifle until set and ready to serve.