Caramel Brownie Trifle Jar Recipe
I can’t think of many desserts that I love more than brownies. Throw a little caramel on top of them, and that’s delicious. Create several layers of ooey-gooey brownie, whipped cream and caramely-ness and that is simply divine.
Serve it all up in a mason jar, and that’s just FUN!
This would make such a fun treat for guests this summer – or ANY time of the year! And it’s simple enough that the kiddos can get involved in the process – although it’s up to you if you want to share any of those leftover crumbs at the bottom of the pan or not. 😉
- 6 tbs. cocoa powder
- 2 tbs. oil
- 1/3 C. butter or margarine
- 2 eggs
- 1 C. sugar
- ¾ C. flour
- ½ tsp baking powder
- ½ tsp. Salt
- non-stick spray
- 8x8 baking dish
- 15 ½ pint jelly jars
- Whipped cream
- caramel syrup or sauce
- Preheat oven to 350 degrees.
- In a medium size bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
- In a separate bowl, combine your wet ingredients – 2 tbs. oil, 1/3 C. butter or margarine and your eggs.
- Slowly fold in your dry ingredients in with the wet ingredients and mix well.
- Pour the batter into the greased 8x8 baking dish and bake for 25-30 minutes. Around 25 minutes insert a toothpick into the brownies and if it comes out clean, they are done. Let the brownies cool a few hours prior to layering your jars.
- Cut the brownies into small chunks.
- Add a 1-2” layer of brownie to the bottom of each jar.
- Add 2 tbs. of caramel syrup/sauce on top of the brownies.
- Add about 2 tbs of whipped cream (more or less if you prefer)
- Another 1-2” layer of brownie
- Caramel syrup/sauce
- One last layer of brownie and then top with more whipped cream.
Makes approximately 15 ½ pint jelly jars. 1 jar = 1 serving. If not serving immediately, store covered. I don't recommend storing longer than a few hours. The whipped cream does get very liquidy and doesn't look appealing.