We all adore the classic salted caramel and chocolate brownie trifle. It's a masterpiece of decadent layers. But sometimes, even perfection can use a playful twist! What if we introduced an element that heightens the salty-sweet magic and adds an irresistible crunch?
Enter the Pretzel Crunch Salted Caramel Fudge Brownie Trifle.
This version takes everything you love about the original – the fudgy brownie chunks, the luscious salted caramel, the creamy fillings – and interlaces it with a buttery, toasted pretzel crumble. The pretzels don't just add crunch; their distinct salty, savory flavor cuts through the richness, creating a more dynamic and utterly addictive dessert experience. It's familiar enough to feel comforting, yet excitingly different.
Prepare for a new level of trifle obsession!
Recipe: Pretzel Crunch Salted Caramel Fudge Brownie Trifle
This recipe incorporates a crunchy pretzel layer for texture and enhanced salty-sweet flavor. It serves 10-12 people using a standard 3-quart trifle bowl.
Yields: 10-12 servings
Prep time: 1 hour 15 minutes (plus cooling time for components)
Assembly time: 25 minutes
Chill time: At least 4 hours, preferably overnight
Ingredients:
For the Fudge Brownies: (Use recipe from previous "Ultimate" version, or a high-quality box mix prepared to fudgy consistency)
1 batch Fudge Brownies, cooled and cut into 1-inch cubes
For the Salted Caramel Sauce: (Use recipe from previous "Ultimate" version, or 1.5 cups good quality store-bought sauce)
Approx. 1.5 cups Salted Caramel Sauce, cooled but pourable
For the Pretzel Crunch:
2 cups small pretzels (twists or sticks), coarsely crushed (about 1 cup crushed)
4 tablespoons unsalted butter, melted
2 tablespoons brown sugar (packed)
For the Creamy Filling: (Choose one option)
Option 1 (Easier): 2 large (5.1 oz) boxes instant vanilla pudding mix prepared with 1 cup LESS milk than package directs for a thicker set.
Option 2 (Richer): Vanilla Pastry Cream (use recipe from previous "Ultimate" version)
For the Whipped Cream:
2 cups (480ml) heavy whipping cream, very cold
¼ cup (30g) powdered sugar
½ teaspoon vanilla extract
For Assembly:
Prepared brownie cubes
Prepared salted caramel sauce
Prepared creamy filling (pudding or pastry cream), chilled
Prepared pretzel crunch
Prepared whipped cream, chilled
Optional Garnish: Whole mini pretzels, extra caramel drizzle, chocolate shavings
Instructions:
1. Prepare Brownies, Caramel, and Creamy Filling:
* Make (or prepare) your fudge brownies according to instructions. Let cool completely and cut into 1-inch cubes.
* Make (or ensure you have) your salted caramel sauce. Let cool.
* Prepare your chosen creamy filling (pudding or pastry cream). Chill completely according to recipe/package directions.
2. Make the Pretzel Crunch:
* Preheat oven to 350°F (175°C).
* Place pretzels in a zip-top bag and coarsely crush them using a rolling pin or mallet. You want a mix of smaller pieces and some larger crunchy bits, not fine dust. Measure out 1 cup of crushed pretzels.
* In a small bowl, combine the crushed pretzels, melted butter, and brown sugar. Stir until the pretzels are evenly coated.
* Spread the mixture in a single layer on a baking sheet lined with parchment paper.
* Bake for 8-10 minutes, watching carefully, until lightly toasted and fragrant.
* Let cool completely on the baking sheet. It will crisp up further as it cools. Break up any large clumps once cooled.
3. Make the Whipped Cream:
* In a large, chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Keep chilled.
4. Assemble the Trifle:
* Have all your chilled components ready: brownie cubes, caramel sauce, creamy filling, pretzel crunch, and whipped cream.
* Layer 1 (Bottom): Place about one-third of the brownie cubes in the bottom of the trifle dish.
* Layer 2: Spread about one-third of the creamy filling over the brownies.
* Layer 3: Sprinkle about half of the pretzel crunch mixture evenly over the creamy filling.
* Layer 4: Drizzle about one-third of the salted caramel sauce over the pretzel crunch.
* Layer 5: Spread about one-third of the whipped cream over the caramel.
* Layer 6: Layer another one-third of the brownie cubes.
* Layer 7: Spread another one-third of the creamy filling.
* Layer 8: Drizzle another one-third of the salted caramel sauce.
* Layer 9: Layer the remaining one-third of the brownie cubes.
* Layer 10: Spread the remaining creamy filling.
* Layer 11: Sprinkle the remaining half of the pretzel crunch mixture.
* Layer 12 (Top): Spread or pipe the remaining whipped cream over the top.
* Garnish: Drizzle with the remaining salted caramel sauce. Garnish with whole mini pretzels or chocolate shavings, if desired.
5. Chill:
* Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld beautifully. The pretzel layer will soften slightly but should retain a pleasant textural contrast.
Serving:
Serve this salted caramel and chocolate brownie trifle chilled. When scooping, make sure to dig deep to capture all the layers – especially that delightful pretzel crunch! Enjoy the salty, sweet, chewy, creamy, crunchy symphony.
This version offers a fun and satisfying twist on the classic, perfect for those who love a good salty-sweet combination and appreciate textural variety in their desserts.
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