Salted Caramel Brownie Trifles with Whipped Cream

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour, unbleached
  • 4 oz Bittersweet chocolate
  • 2 tsp Cocoa powder
  • 2/3 cup Dark chocolate chips
  • 3 9/16 cups Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Sea salt
  • 2 3/4 tsp Vanilla, pure

• Drinks

  • 1 tsp Espresso powder or instant coffee granules, instant

• Dairy

  • 1 2 cup land o lakes unsalted butter (1 stick
  • 3/4 cup Heavy cream
  • 3 cups Heavy whipping cream
  • 1 Land o lakes unsalted butter stick (1/2 cup

• Liquids

  • 1/4 cup Water
  • 1/3 cup Water, HOT

Found on thelittlekitchen.net

Ingredients

• 1 1/2 cups granulated sugar
• 1/4 cup water
• 3/4 cup heavy cream, room temperature
• One Land O Lakes® Unsalted Butter Stick (1/2 cup), cubed, room temperature
• 1/4 teaspoon pure vanilla extract
• 1 to 1 1/2 Tablespoons sea salt
• 1/2 cup Land O Lakes® Unsalted Butter (1 stick), melted and cooled
• 1 1/2 cups unbleached all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons cocoa powder
• 1 teaspoon instant espresso powder or instant coffee granules
• 1/3 cup hot water
• 4 ounces bittersweet chocolate, chopped
• 3 large eggs, beaten
• 1 teaspoon pure vanilla extract
• 2 cups granulated sugar
• 2/3 cup dark chocolate chips
• 3 cups heavy whipping cream
• 3 teaspoons granulated sugar
• 1 1/2 teaspoons pure vanilla extract

Directions

• Salted Caramel Sauce Add sugar and 1/4 cup water to a stainless steel pot (that has a heavy bottom and high sides). Mix to combine and then turn heat to medium high. Swirl the pan but dont stir! Cook until the sugar turns to a caramel color, about 13-14 minutes (watch carefully so it doesnt burn). Turn heat down to low. Add butter (it will be really hot so be careful) and whisk until thoroughly combined. Again, being careful, Add heavy cream and whisk thoroughly. Remove from heat and add vanilla extract and salt (add more if you like it more salty) and whisk thoroughly. Allow to cool completely before putting into an airtight container and refrigerating. Brownies Heat oven to 350 degrees F. Line a 9-inch baking pan with foil. Spray with baking spray and set aside. Melt butter and set aside. Whisk flour and salt in a small mixing bowl. Add cocoa powder, espresso powder, and chocolate to a large mixing bowl. Add hot water and whisk together until chocolate is melted. Add butter and whisk thoroughly. Add eggs and vanilla extract and whisk until thoroughly combined. Next, add sugar and same, whisk until thoroughly combined. Add dry ingredients and mix with a rubber spatula just until combined. Dont over mix. Add chocolate chips and using the rubber spatula, mix in. Pour batter into prepared pan. Spray an offset spatula with baking spray and spread batter so its even and the top is smooth. Bake for 35 minutes. Remove from oven and place on baking sheet for 10 minutes. Picking up foil on both ends, remove from pan and place on baking sheet and allow to cool for at least 2 hours. Cut brownies into square bite-sized pieces. Whipped Cream While the brownies are baking, add whipped cream ingredients to a large glass mixing bowl and mix on medium high speed with an electric hand mixer until cream has stiff peaks, at least 4 to 5 minutes. Store in the refrigerator until needed. Assembly Layer brownies, salted caramel sauce and whipped cream in small trifle bowls or one large one. Refrigerate until ready for serving, up to one day. Tips: Melt butter in a bowl covered with plastic wrap in your microwave. Melt in 8-10 second increments or use melt function.