I mean…not here or anything. This post isn’t about Flag Day even a little bit. But you know…it’s still Flag Day.
Actually, we can still totally party here, but it’s just gonna be more about chocolate and caramel and whipped cream than flags, but a party is a party, right?
I bet you guys weren’t even expecting a post from me, though, huh? It’s alright, you can admit it.
I know, it’s been kind of erratic and sporadic around here lately. You all know why, though, and I know you don’t judge me for it. In fact, I just wanted take a second here to thank you guys, once again, for being so amazing and supportive!
This is my last day of waiting for the Hubster to come home, to stay. Tomorrow, at about 8:00 pm, I’m going to see him walking out of the airport terminal at last!
You have all been so wonderful – ignoring the fact that my posts have been intermittent, and giving me kind, sweet, funny, supportive comments; here, on Facebook, and through Twitter and Instagram. I couldn’t be more blessed to have received so much kindness from so many, and that’s why, even though I’ve said it in the past, I’m saying it again:
Thank you to each and every one of you who has shared a story with me, made me laugh, and/or gave me strength. You’re all amazing. I think I’m the luckiest blogger in all the land to have you all choose to hang out around here, and I just want to make sure that you know I appreciate you.
You’ll also chop 3 more rolls of Rolos to use in the trifles.
The brownies bake for about 35 minutes, so I made some salted caramel sauce (if you prefer unsalted, just omit the salt from the recipe below) while they were baking. By making the sauce while they baked, I was able to let the brownies and the caramel cool at the same time, so that they were ready to use together. All I had to do once they were ready was chop the brownies into bite sized pieces, and make some sweet chocolate whipped cream.
Finally, drizzle in some caramel sauce, and repeat the whole process over and over again, until you’ve filled the container. You can make these mini, like I’ve done, and get four trifles, or you can layer everything in a full sized trifle bowl for one large trifle. I prefer individual desserts, but it’s just as delicious either way.
These probably look and sound complicated, but the brownies are pretty much the easiest recipe ever, the caramel sauce only takes about 15 minutes to make, and the whipped cream is easy peasy. If you still think it’s too much work standing between you and gooey, chocolaty goodness, though, just use store bought or boxed treats. Enjoy!
Oh, and P.S. Don’t be surprised if I’m totally AWOL for a few days. But you’ll probably still catch me on Instagram…I’m sure I’ll be wanting to post lots of wifey silliness.
Rolo Brownie Trifles
with Caramel Sauce and Chocolate Whipped Cream
Makes 1 large trifle, or 6 minis
FOR THE BROWNIES
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla
2 rolls of Rolos Candies (about 18 candies), quartered, plus 2 1/2 more rolls, chopped (leaving one whole Rolo per trifle for garnish.
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.
FOR THE CARAMEL
1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon corn syrup (or agave syrup)
2 tablespoons unsalted butter
1 1/2 teaspoons sea salt, crushed (optional, but I do recommend at least 1/2 teaspoon for more depth)
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.
FOR THE WHIPPED CREAM
2 cups heavy cream
3 to 4 tablespoons (25 to 50 grams) sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
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.
Recipe by Darla