Rolo Brownie Trifles Food

ROLO BROWNIE TRIFLES

Steps:

• For the 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 and flour, 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 carmel! Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over medium high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color( i did mine a tannish 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(i didnt add salt) and butter and continue stirring until both are completely melted and combined. Cool to room temperature before using.
• for the 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.

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

BROWNIE TRIFLE

Steps:

• Heat oven to 350F degrees.
• Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
• Bake and cool as directed.
• Cut brownies into 1-inch squares.
• Place half of the brownie squares in the bottom of a 3-quart glass bowl.
• Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
• Top with half each of the toffee bits and whipped cream.
• Repeat with remaining brownies, pudding, toffee bits and whipped cream.
• Sprinkle with reserved toffee bits.
• Cover and refrigerate at least 4 hours before serving.
• Cover and refrigerate any remaining trifle (if you have any left, doubtful).