• 100 grams Plain flour
  • 190 grams Dark chocolate
  • 300 grams Caster sugar
  • 1 teaspoon Baking powder
  • 3 Eggs
  • 175 grams Butter
  • Caramel sauce
  • 60 milliliters water
  • 200 grams light brown sugar
  • 100 milliliters double cream
  • 30 grams unsalted butter
  • 150 grams Milk chocolate
  • 400 milliliters double cream
  • 1 teaspoon vanilla extract
  • 3 packs of Rolos


  1. Start by making the caramel sauce, add the sugar to a pan with the water. Place on a medium heat, and leave for the sugar to melt away and it starts to bubble. You don't need to stir the mix. Once the sugar has darken in colour slightly stir in the butter. Take off the high and stir through the cream.
  2. Start by making the brownies. Melt the chocolate and butter together in a bain marie. Once all melted and smooth, add in the sugar till it dissolves. Take the bowl off the heat, and set aside to cool slightly. Beat the eggs and then whisk this together with the chocolate and butter mix. Sift together the flour and the baking powder in a separate bowl. Gently fold this through the chocolate mix. Pour this batter into a brownie tray and with one of the packs of Rolos, push into the brownie. Swirl a couple of tablespoons of the caramel sauce into the batter and make in the oven for about 22 minutes, unset cooked but the brownie has a wobble.
  3. Whisk the double cream into soft peaks and then stir through 6 tablespoons of the caramel sauce and vanilla extract.
  4. Melt the milk chocolate on a bain marie and you are ready to start doing the trifle. Break or cut the brownie into chunks and layer at the bottom of the trifle dish. Spoon over the caramel cream, drizzle over the chocolate and the caramel sauces and dot in the Rolos and the fudge chunks. Repeat with the remaining ingredients until they are all used up. Finish with a drizzle of the sauces. Delicious!