BROWNIES-
Preheat oven to 350 degrees. Grease and flour and 8 x 8 inch glass
baking dish; set aside.
In a medium bowl, combine the cocoa powder, flour, salt, and
baking powder; set aside.
In a medium saucepan, melt the butter. Once melted, remove from
heat and whisk in the sugar until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in
the vanilla.
Whisk in the dry ingredients until combined and pour the batter
into the prepared pan.
Evenly distribute the Rolos over the top of the batter.
Bake for 30 – 35 minutes, or until a toothpick inserted in the
middle comes out with a few crumbs clinging to it. Allow brownies
to cool completely before serving or cutting into bite sized pieces.
CARAMEL-
Place the sugar, water, and corn syrup in a small saucepan, stirring
to combine. Without stirring, bring to a boil over high heat,
swirling the ingredients in the pan occasionally. Continue boiling
until the mixture reaches an amber color, about 10 minutes
(although this varies, depending on your stove). Remove from heat
and very carefully (the mixture will quickly expand and sputter)
add the cream in a slow steady stream, being sure to stir
constantly. Once combined, add the salt and butter and continue
stirring until both are completely melted and combined. Cool to
room temperature before using.
WHIPPED CREAM-
In a large bowl, or the bowl of a standing mixer, whip the heavy
cream and cocoa powder on medium high speed until it starts to
thicken. Reduce speed to low and sprinkle the sugar into the
cream. Turn mixer to high and continue whipping until firm peaks
form. Stir in vanilla. Cover and refrigerate until ready to use.
Assemble trifles- Layer the bottom of your trifle dish with whipped
cream, cover with a layer of bite sized brownie pieces and some
chopped Rolos, drizzle with caramel, and repeat until the bowl is
filled and you’ve used all of your ingredients. Garnish with
chopped Rolos, more caramel, and whole Rolos on top.
Originally Submitted
12/21/2012
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