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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Chocolate Brownie Trifle is the ultimate showstopper dessert. With indulgent layers of fudgy brownies, salted caramel, whipped cream, and rich chocolate ganache, it’s the perfect balance of textures and flavors.
- Decadent & Impressive: This over-the-top dessert looks as good as it tastes—perfect for entertaining.
- Make-Ahead Friendly: You can prepare each component ahead of time, making it stress-free for any occasion.
- Versatile: Use homemade brownies and caramel, or take shortcuts with store-bought versions for a faster fix.
- Layered Perfection: Each time delivers fudgy brownie bites, creamy mousse, and smooth caramel—a flavor explosion in every spoonful.
Fun fact: This recipe was one of the very first I shared on Bigger Bolder Baking, and it’s remained a fan favorite ever since. With layers of indulgent goodness, it’s a dessert that truly stands the test of time!
It’s no wonder this trifle has everyone coming back for seconds! And if you’re as obsessed with layered desserts as I am, you’ll love trying more of my trifle recipes. My Holiday Gingerbread Trifle is perfect for festive gatherings, while the Chocolate Fudge Brownie & Raspberry Trifle combines rich chocolate with a burst of fruity flavor. For a unique twist, my Banana Bread Trifles offer a fun way to use up leftover banana bread. Each one brings something special to the table, so there’s a trifle for every occasion!
Bold Bakers Loved This!
“Wow! This recipe was incredibly awesome! I love the sweet and the saltiness..the whole entire thing marrying together was like a dance happening in my mouth. It was magical.” — Spphea
“Oh my this recipe was so perfect and delicious. The only thing I added was a few raspberries. The salted caramel sauce was the best I’ve ever made. I bought myself a large glass trifle dish and the entire recipe fit in here no waste.” — Lesley
“I absolutely love this recipe, I have made it about 4 times now at Christmas time in place of the traditional Trifle. I also make it gluten free. It’s such a light not too sweet dessert
You won’t regret trying it! Love love love!” — Tracy
IMPORTANT NOTE: This recipe was improved and updated on 12/17/2024, to include explanations and substitutes of key ingredients, NEW step-by-step photography, make-ahead and storage instructions, serving variations, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Brownie Trifle?
- Tools for Chocolate Trifle Recipe
- Key Ingredients and Substitutes
- How to Make Chocolate Brownie Trifle
- Gemma’s Pro Chef Tips for Brownie Trifle Recipe
- Make Ahead and Storage Instructions
- What Kind of Brownies to Use?
- Serving Idea Variations
- More Trifle Recipes
What is Brownie Trifle?
What Is a Trifle?
A trifle is a classic layered dessert that typically includes cake, cream, fruit, and sauce, all beautifully assembled in a glass dish. Originating from British cuisine, it’s loved for its versatility and eye-catching presentation.
What Is a Brownie Trifle?
Brownie Trifle desserts take the traditional trifle to the next level by replacing the cake with rich, fudgy brownies. Each bite is a perfect mix of indulgent flavors and textures:
- Layered Perfection: Alternates brownies, creamy fillings, and sauces for an irresistible combination. (Elegant!)
- Flavor-Packed: Combines chewy brownies, caramel, and whipped cream for layers of decadence. (Rich!)
- Customizable: Use homemade or store-bought components to save time without sacrificing taste. (Flexible!)
- Great for Sharing: Perfect for entertaining and can be made ahead for stress-free prep. (Convenient!)
It’s the ultimate dessert for chocolate lovers and an unforgettable centerpiece for any occasion.
Tools You Need
- Measuring cups and spoons
- Saucepan
- Baking Pan (For the brownies)
- Kitchen Mixer
- Trifle Bowl (If you wish)
Key Ingredients and Substitutes
Fudge Brownies
- Provides a rich, chewy base with deep chocolate flavor and texture.
- Substitute:
- Other homemade brownies such as Best-Ever Brownie Recipe, Simple Stovetop Brownies, Best Fudgy Keto Brownies , or a good-quality boxed brownie mix works well if you’re short on time.
- Alternatively, chocolate cakes such as chocolate sponge cake, Chocolate Bundt Cake or Flourless ChocolateCake will work well, too!
Salted Caramel Sauce
- Adds a sweet-salty flavor and keeps the brownie layers moist.
- Substitute: Store-bought salted caramel sauce is a quick and convenient option.
Cream Cheese
- Creates the caramel mousse’s creamy, smooth texture with a hint of tanginess.
- Substitute: Mascarpone cheese for a milder, slightly sweeter option.
Heavy Cream
- Whipped to form fluffy layers in the mousse and as a topping.
- Substitute: Chilled coconut cream for a dairy-free alternative.
Granulated Sugar
- Sweetens the mousse and balances the salted caramel.
- Substitute: Powdered sugar can be used but reduce the amount slightly.
Vanilla Extract
- Enhances the flavor of the mousse with warm, sweet notes.
- Substitute: Almond extract or vanilla bean paste for a flavor variation.
Chocolate Ganache
- Adds a luscious, velvety chocolate layer for richness.
- Substitute: Melted chocolate mixed with a splash of milk or cream as a quick alternative. You can also make Chocolate Pudding using my recipes or follow the package directions of instant chocolate pudding mix.
How to Make Chocolate Trifle Recipe
Fudge Brownies
- Make 1 batch of my Best Ever Brownies or any of your favorite brownies in a 9 x 13-inch pan.
- When baked, set aside to go cold until needed. (You can make the brownie 2 days in advance, and it also freezes really well.)
Salted Caramel Mousse
- Beat the softened cream cheese on medium-high speed until smooth and no lumps, 2-3 minutes.
- Add in the 1 cup of Salted Caramel Sauce, vanilla and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
- Whip the cream in a large bowl until soft peaks instead of stiff peaks form. Divide the cream in half, half for the mousse and another half for the cream layers.
- Fold half the whipped cream into the caramel mouse. Place in fridge until needed.
- Place the remaining whipped cream in the fridge until the assembly of the trifle.
Chocolate Ganache
- Heat the cream in a small pot over Medium Low heat until it comes to a simmer. Pour the hot cream over the chopped chocolate and allow to sit for 5 minutes, then whisk to form your sauce.
- Make 1 batch of my Chocolate Ganache recipe. Set aside at room temperature until you are ready to assemble. If it stiffens at any point just pop it into the microwave to liquify again.
Assembling the Brownie Trifle
- In a large trifle dish (or a big glass serving dish) crumble in your fudge brownie or cut them into 1-inch squares. Leave some bits chunky so you have a nice chewy texture to match the soft mousse and cream.
- Next, spoon over some Salted Caramel sauce to moisten the brownie.
- Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
- Drizzle the rich Chocolate Ganache over the Salted Caramel Mousse layer.
- Lastly, spoon on the whipped cream layer all the way to the edges.
- Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
- To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
- Place the trifle in the fridge for a minimum of 4 hours but up to 24 hours. The flavor and texture will improve the longer it rests. Dig deep down to enjoy all your lovely layers together!
Gemma’s Pro Chef tips
- Use my Best ever brownie recipe or you can use a good quality boxed brownie. Just make sure its a 9 x 13 inch batch of brownies
- Make the Brownies up to 1 days in advance to get ahead
- Make my signature salted caramel sauce up to a week in advance. It will live happily in the fridge until you need it.
- Make the ganache up to 3 days in advance and store in the fridge. To liquid again, pop it in the microwave for 30-60 seconds until fully melted.
- Use bittersweet chocolate to make your ganache for the ultimate indulgence
- The Salted caramel mousse can be made up to 24 hours in advance also
- The trifle can be assembled and chilled up to 4 hours before needed. I do suggest at least a minimum of 4 hours for the layers to chill and also the layers and flavors to marry together.
Make Ahead and Storage Instructions
Make-Ahead Instructions
- Brownies:
Bake the brownies up to 1 day in advance. Once cooled, store them in an airtight container at room temperature or freeze for longer storage.
- Salted Caramel Sauce:
Make the sauce up to 1 week ahead. Store it in the refrigerator until ready to use.
- Chocolate Ganache:
Prepare up to 3 days in advance. Store in the refrigerator, and reheat gently in the microwave until pourable.
Caramel Mousse:
- Can be made up to 24 hours ahead and stored in the fridge.
Assembly:
- Assemble the trifle up to 24 hours before serving.
- For the best results, allow it to chill for at least 4 hours so the layers set and the flavors meld.
Storage Instructions
- Store the fully assembled trifle, covered, in the refrigerator for up to 1 day.
- Avoid freezing, as the whipped cream and mousse may lose their smooth texture when thawed.
Serving Idea Variations
- Presentation Perfection: Serve the trifle in a traditional glass trifle dish for an impressive centerpiece, or portion it into individual glass jars or dessert cups for an elegant, single-serving option.
- Garnish Galore:
- Drizzle extra salted caramel sauce and chocolate ganache over the top for a show-stopping finish.
- Sprinkle with a pinch of flaky sea salt for a contrast of flavors.
- Add a handful of chocolate shavings, toffee bits, or crushed peanut butter cups for texture.
- Fresh Fruit: Fresh berries such as strawberries will be a good balance to the richness.
- Make It Festive: Top with seasonal decorations like chocolate curls, edible gold dust, or festive sprinkles for holidays or celebrations.
- Pair It Perfectly: Serve with a scoop of vanilla ice cream or a warm cup of coffee or hot chocolate to complement the rich flavors.
What Kind of Brownie To Use
- In this recipe, you’ll find how to make a fudge brownie, which works perfectly for this trifle recipe — but you can use any one of my brownie recipes if you wish! And do I have LOADS of different brownie recipes? Yeah, I do! Find them all here. I’ve been meaning to try making this trifle with my Chewy Brownies…
- [Don’t forget to try my Chocolate Fudge Brownie and Raspberry Trifle Recipe right here!]
Get More Trifle Recipes:
- Traditional Irish Gingerbread Trifle
- Chocolate Fudge Brownie & Raspberry Trifle
- Banana Bread Trifle
- Sweet and Zesty Clementine Trifle
- Traditional English Trifle Recipe (Sherry Trifle)
IMPORTANT NOTE: This recipe was improved and updated on 12/17/2024, to include explanations and substitutes of key ingredients, NEW step-by-step photography, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Brownie Trifle Recipe
Ingredients
Fudge Brownies
- 1 recipe Best Ever Brownie's (about 1 lb 12 oz/800 g)
Salted Caramel Mousse
- 1 cup Salted caramel sauce , plus extra for assembly
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (1 lb/454 g) cream cheese, softened
- 3 cups heavy cream, divided ( half for the caramel mousse and half for the layers)
Chocolate Ganache
- 1 cup (8 fl oz/240 ml) heavy cream
- ⅔ cups (4 oz/115 g) bittersweet chocolate, finely chopped
Instructions
Fudge Brownies
- Make 1 batch of my Best Ever Brownies or any of your favorite brownies in a 9 x 13 inch pan.
- When baked, set aside to go cold until needed. (You can make the brownie 2 days in advance, and it also freezes really well.)
Salted Caramel Mousse
- Beat the softened cream cheese on medium-high speed until smooth and no lumps, 2-3 minutes.
- Add in the 1 cup of Salted Caramel Sauce, vanilla and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
- Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and another half for cream layers.
- Fold half the whipped cream into the caramel mouse. Place in fridge until needed.
- Place the remaining whipped cream in the fridge until assembly of the trifle.
Chocolate Ganache
- Set aside at room temperature until you are ready to assemble. If it stiffens at any point just pop it into the microwave to liquify again.
Assembling the Brownie Trifle
- In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have a nice chewy texture to match the soft mousse and cream.
- Next, spoon over some Salted Caramel sauce to moisten the brownie.
- Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
- Drizzle the rich Chocolate Ganache over the Salted Caramel Mousse layer
- Lastly, spoon on the whipped cream layer all the way to the edges.
- Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
- To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
- Place the trifle in the fridge for a minimum of 4 hours but up to 24 hours. The flavor and texture will improve the longer it rests. Dig deep down to enjoy all your lovely layers together!
Recipe Notes
- Use my Best ever brownie recipe or you can use a good quality boxed brownie. Just make sure its a 9 x 13 inch batch of brownies
- Make the Brownies up to 1 days in advance to get ahead
- Make my signature salted caramel sauce up to a week in advance. It will live happily in the fridge until you need it.
- Make the ganache up to 3 days in advance and store in the fridge. To liquid again, pop it in the microwave for 30-60 seconds until fully melted.
- Use bittersweet chocolate to make your ganache for the ultimate indulgence
- The Salted caramel mousse can be made up to 24 hours in advance also
- The trifle can be assembled and chilled up to 4 hours before needed. I do suggest at least a minimum of 4 hours for the layers to chill and also the layers and flavors to marry together.
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I invested in a much needed large trifle dish. I bought mine on sale it’s called “Alex Piddy pave footed trifle dish” 20 x 21cm. It’s the exact same one Gemma has in the video, but you can get it from Amazon for £19.99ish. Just type in large trifle dish. Sorry I’m going on but I looked for this for agggggesss because I needed one for big family gatherings so there’s a tip! ****** I usually make homemade brownies but I had to make another dessert and tbh I just wasn’t well organised! So I used Betty Crocker Fudge Brownie… Read more »
Wow! This recipe was incredibly awesome! I love the sweet and the saltiness..the whole entire thing marrying together was like a dance happening in my mouth. It was magical. I didn’t add the chocolate sauce though, Just the salted caramel sauce. I added crushed Oreo between the layers. I also added crushed skor chocolate bar since I love them. It gave a little crunch to the trifle.. loved it! I used this as a birthday “cake”! They all were in awes looking at how pretty it was. It was another hit of your recipe Gemma! They all got into it… Read more »
Thank you Gemma….making this delicious trifle today.I make a decent caramel but it is never shiny but cloudy….how to fix this?
I was just wondering how soon before serving the trifle can be assembled. Can I do it the night before? Or a couple of hours before? Or does it need to be assembled just before serving? I want to make it for our Christmas party and just wondered if it will be feasible. Thanks for your response.
Oh my this recipe was so perfect and delicious. The only thing I added was a few raspberries. The salted caramel sauce was the best I’ve ever made. I bought myself a large glass trifle dish and the entire recipe fit in here no waste. Tip Leave out of the fridge for 10 minutes before serving. It serves 12 people and I had a little leftover. Great for a large dinner party. Thanks Gemma for all your recipes. You’re brilliant.
I made this. And, in fact, I made half of it twice. The first time, half of the ingredients went down the sink drain: utter disaster. The second time it faired marginally better but it still wasn’t right. I’ll be honest – I went without watching the video beforehand. (Why watch a video – if the recipe is accurate it shouldn’t be necessary). Watch. The. Video. The video has instructions not found in the recipe. I think this was part of my issue. So “trifles are so easy” [statement made in the beginning of the video] made me chuckle. No,… Read more »
This is a great recipe! I made it several times with small variations such as walnuts, peanuts, pralines finelly crushed etc always a success.
Hello Gemma,
I love your recipes and they turn out to be good. I want to try this recipe , but could you tell me the ingredients in grams as the cup measures may vary.
As I live in india they could be different.
If you could send the full recipe measurements in gms it would be helpful and I could try this recipe.
Thanks
Yashodhara
Can I freeze this?
I’ve made this multiple times now and it is wonderful. I’ve changed it up twice, adding mascerated strawberries to the layers once, and then mascerated raspberries another time. The tartness of the berries lends a wonderful layer and actually complements the overall sweetness. Try it sometime!