Rolo Brownie Trifles

It’s Flag Day! Woot, woot! Time to partay!

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!!

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.

And so, just pretend that you each have one of these in front of you right now.

To make these bad boys, I mixed up some brownies, then quartered two whole rolls of Rolos candies…

…and sprinkled them all over the brownie batter. Obviously.

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.

Now for assembly…first, layer whatever container you’re using with some of the whipped cream.

Next, throw in enough brownie pieces to cover the cream, then top those with some of the chopped Rolos.

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.

To top these off, I covered each with a dollop of the whipped cream, a few extra Rolo bits, and plenty of caramel sauce. Then, I added a whole Rolo on top, for good measure. :)

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

Ingredients

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
2 eggs
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

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Comments

  1. PeggyFin says

    These look awesome! I had another dessert planned for Father’s Day, but I think I’ve changed my mind! Thank you! Enjoy your hubby’s homecoming!

  2. Erica says

    Wow, those look absolutely heavenly! I LOVE caramel and chocolate. They’re a way better combo than peanut butter and chocolate, in my opinion (I know many people would disagree.. but just sayin!)

    Happy for you that you’re getting your husband back :) Have fun!

  3. says

    Um, that little chalkboard? I want to sneak into your house and steal it. That’s how much I love it. I would go to prison for it. And, I’d totally snag one of these brownie trifles while I was in there doing all my thievery.

    Congrats on the soon to be home hubby! Have fun! :)

  4. says

    I am SO excited for you! Enjoy your time with your hubby! This dessert is my dream dessert!

    It was so nice meeting you in Seattle. I hope we can hangout again and soon! xo

  5. bttrflybabydoll says

    I’m so happy your hubby will be home tomorrow! Your family will be whole again soon.

    These look amazing, and I love to use my full size trifle bowl! Thank you!

  6. says

    Have a great time with your husband! I can’t imagine going that long without that special person by your side, and I have enjoyed those little instagram photos you’ve been updating; they are too cute :)

    And delicious looking trifle! Man does it look gooey and messy- the best kind of dessert!

  7. Emilia says

    I understand the excitement of having a husband home. Though mine just left for the next two and a half months, so I have to wait. Also, I’m catching up after a vacation so I just wanted to say that I do the same thing when meeting people.

  8. Jacob says

    As a huge fan of Rolos, and this blog, I knew I had to make this. And, I just did! I’ve yet to assemble it all, but I am sure it’ll taste divine. However, I have a couple of comments; one correction, one and a half quibbles. The correction being that in the ingredients list baking powder is mentioned, but in the mixing description, baking soda is referenced. I knew which was right, but I just felt I’d point it out. As for the quibble, I think if one is going to use this in a true trifle dish, and not four mini trifles, a small trifle size should have been noted, or at least doubling the recipe should have been suggested. I’m looking at my average sized trifle dish, and the amount of whipped cream made, and there’s no way I’ll be able to make more than two or three layers – let alone having enough to properly reach and coat the top. I should have enough brownie pieces and enough caramel, so I may just make another batch just of that if I have enough heavy cream left over. Also, a generic time for the caramel to boil would have been great. I made one batch, and didn’t let it cook long enough (an off white color resulted). Then another, and it turned from dark amber to burnt in the blink of an eye. Third time looks to be the charm. Perhaps seasoned caramel makers wouldn’t need the note, though. Anyway, I can’t wait to see how everyone likes this, and if it’s a hit, I’ll be sure to point them to this blog!

    • says

      Hi Jacob, I’ve read and re-read the post and I just can’t spot a baking soda reference. Can you tell me where it is, so I can fix it?

      As for the amount of whipped cream, I’m going based on what I was able to create in my own normal sized trifle bowl; it all worked out great for me, but thank you for the tip for others.

      Also, I have “about 10 minutes” listed in the directions for cooking the caramel. It’s usually a good time for me, but stoves vary so much that you really just have to watch for it to reach the right color.

  9. says

    My man only works a 3:1 fly-in-fly-out roster, but still, it’s so good when he’s home and I’m glad yours is coming home, too :)

    These look incredible. I’m torn between making them, like, yesterday, and waiting until I’ve worked off the calories before I eat them!

  10. Rachel says

    Darla, you are so insanely creative and talented! I stumbled upon your website yesterday and I couldn’t take my eyes off it! It is astounding how you don’t have a cookbook or bakery or cookery show out there, because you totally should! Your baked goods look so stunningly delicious and they’re so wonderfully decorated and presented each time :) I love how you put your own creative spin on things – just amazing!

  11. says

    Oh my these look delish!!! Darla you always imagine the best things and bring ‘em into reality!! Seriously go you!!!
    And YAY that your husband is coming home! Very exciting.
    -Britney of Lemonwood and Honey

  12. Roselyn says

    Hi Darla,

    I hope you are well.

    I made these triffles a little while ago for a dinner party and they were a huge hit, I have also been making the brownie since then as a quick and delicious treat.

    Thank you so much for the amazing recipes you post, I will try more out.

  13. Sandra says

    Do you have any translations and conversions to Dutch and Dutch/European measurements?
    I just found the website on the internet and I’m trying to translate the recipe to Dutch. But I am not well known with the English measurements and baking details.

    • Sandra says

      I just found the conversions here on the website.
      It’s great, very helpfull!
      Well, I’ll go on with translating. Maybe I’ll make these delicious trifles one day on my own.
      That’d be cool! :)

  14. Lindsay says

    I was wondering how much in advance this can be made? I’m hosting bunco this month and would love to make the whipped cream the night before and then assemble the afternoon of the party. Would that work or is it best to wait till last minute?

    • says

      It would be perfectly fine to make it the day before. You could even do two days, if necessary. Just be sure to keep it covered tightly in an airtight container, and refrigerated until ready to use.

  15. Tamara says

    I am so obsessed with this recipes, I ordered the mason jars. My question was about quantity. I am guessing these are the 12 oz jelly jars, yes? I am really bad at judging quantity, but I was surprised that you only got 4 jars worth. Wanted to confirm before I made them for a dinner party.

  16. Meredith says

    I am so excited about this recipe! Found you on Pinterest, of course ;-). But I’m wondering if you know the number of ounces this makes? I’m serving about 45 people at a dinner *this Saturday*(!) and was going to serve these as mnini’s in little disposable clear plastic cups. Would 4x the recipe be enough (that’s 64 oz. of whipping cream!) or should I make even more??? Any tips would be great!!

  17. says

    One quick question on making it an advance – do you think you could make and assemble them a day in advance, and then refrigerate until it’s time to eat them? Not sure how the caramel sauce would hold up – thanks!

  18. Lauren says

    This looks so good! How far in advance do you think this can be made? I apologize if its written somewhere above I kind of skim! Thank you for sharing :)

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