Mint Chocolate Pudding Brownie Parfaits

Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Author Micha M


  • 1 9 by 13 inch pan brownies

For the pudding:

  • 2 1/2 cups milk
  • 1/4 cup cocoa
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 Tablespoons sugar
  • 2 Tablespoons butter
  • 1-2 teaspoons mint extract

For the whipped cream

  • 1 pint heavy cream
  • 1/4 to 1/2 cups sugar
  • 1/2 teaspoon mint or vanilla extract.

For the garnish:

  • Chopped or broken Andes mints


For the pudding:

  1. In a heavy bottomed sauce pan whisk together the cocoa powder, cornstarch, salt, and sugar. Pour in the milk and whisk well.
  2. Cook over medium heat until bubbly and thickened.
  3. Remove from heat and stir in the butter and mint extract.
  4. Cool slightly and press a piece of plastic wrap on the surface and chill completely in the fridge.

For the whipped cream:

  1. Beat the cream in a chilled bowl until frothy. Add in the sugar and extract and beat until stiff peaks form.

To assemble:

  1. Layer crumbled brownies, pudding, and whipped cream in 6-8 ounce glasses or serving dishes or a trifle dish or bowl.
  2. Top with Andes mints

Recipe Notes

Time does not include chilling.