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Cut 18 Rolo's into quarters; set aside.

In a bowl, combine cocoa powder, flour, salt and baking powder; set aside.

In a saucepan, melt the butter. Remove pan from heat; whisk in sugar until combined. Add eggs, one at a time, mix well after each addition; stir in vanilla.

Whisk in dry ingredients until combined. Pour batter into a greased and floured 8 x 8 inch baking pan.

Evenly distribute the quartered Rolo's over the top of the batter.

Bake in a preheated 350 degree oven for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Cool completely before cutting into bite sized pieces.

Prepare caramel -- in a saucepan, stir together sugar, water and corn syrup. WITHOUT stirring, bring to a boil over high heat, swirl the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color, about 10 minutes. Remove from heat, carefully add the cream in a slow steady stream, stir constantly. Once combined, add salt and butter, continue stirring until both are completely melted and combined. Cool to room temperature before using.

Prepare whipped cream -- in a cold bowl, whip cream and cocoa powder on medium high speed until it starts to thicken. Reduce speed to low, sprinkle sugar into the cream. Turn mixer to high, continue whipping until firm peaks form; stir in vanilla. Cover, place in refrigerator until ready to use.

Set aside 6 - 7 Rolo's, chop the remaining.

Assemble trifles -- layer the bottom of a trifle dish with whipped cream, cover with a layer of bite sized brownie pieces, add some chopped Rolo's, drizzle with caramel, repeat until the bowl is filled and all ingredients are used. Garnish with chopped Rolo's, more caramel, garnish with whole Rolo's on top.

Yields 1 large trifle or 6 small trifles.