Candy Cane Trifle

No-Fuss Brownies:

2 C. all-purpose flour

2 C. sugar

1 tsp. baking soda

1/4 tsp. salt

1 C. butter, cut up

1 C. water

1/3 C. unsweetened cocoa powder

2 eggs

1/2 C. buttermilk

1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Line a 15 X 10 X 1 inch jelly roll pan with foil and lightly grease the foil. Set aside. 

In a large mixing bowl, stir together flour, sugar, baking soda, and salt; set aside.

In a medium saucepan, combine butter, water, and cocoa powder. Bring just to a boil, stirring constantly. Remove from heat. Add cocoa mixture to flour mixture. Beat with mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat 1 min. (batter will be thin). Pour into prepared pan. 

Bake 25 min. or until toothpick inserted in center comes out clean. Cool on rack.

Coat a 2 1/2 in. cutter with cooking spray. use to cut 20 brownie circles (clean and recoat cutter as needed). Set aside until ready to assemble.

Fillings/Toppings:

3-4 C. vanilla ice cream

1/2 C. heavy whipping cream, beaten to stiff peaks

3/4 C. + coarsely crushed candy canes

mint sprigs for garnish, optional

Trifle assembly:

Layer 1-In 10 straight side glasses or tumblers, about 3 in. in diameter, place one brownie circle.

Layer 2-Sprinkle on some of the crushed candy.

Layer 3-Top with 1/3 C. ice cream.

Layer 4-Top ice cream with another brownie circle.

Layer 5-Top with whipped cream, additional candy, and mint, if desired.