Brownies & Bars, Fine Desserts

Salted Caramel & Chocolate Brownie Trifle Recipe

4.44 from 144 votes
My Salted Caramel & Chocolate Brownie Trifle Recipe has loads of everything you want in a dessert!
Trifle, Salted Caramel, Chocolate, Brownie, Gemma Stafford, Bigger Bolder Baking, Recipe

Hi Bold Bakers!

My Salted Caramel, Chocolate Brownie Trifle Recipe is one of my first episodes of Bigger Bolder Baking and still a favorite. It’s an over-the-top recipe I hope you’ll love with layers of homemade salted caramel sauce, fudge brownies, caramel mousse, whipped cream & a rich chocolate sauce.

I like to make mine in a giant glass trifle dish but you can make it as BIG & BOLD as you’d like. Enjoy!

My Salted Caramel & Chocolate Brownie Trifle Recipe

 

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[If this trifle recipe gets your stomach rumbling, don’t forget to try my Chocolate Fudge Brownie and Raspberry Trifle Recipe right here!]

Gemma Stafford, Bigger Bolder Baking, Salted Caramel, Chocolate brownie, Trifle, baking, baking videos, homemade

 

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Salted Caramel & Brownie Trifle Recipe

4.44 from 144 votes
My Salted Caramel & Chocolate Brownie Trifle Recipe has loads of everything you want in a dessert!
Author: Gemma Stafford
Servings: 12
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
My Salted Caramel & Chocolate Brownie Trifle Recipe has loads of everything you want in a dessert!
Author: Gemma Stafford
Servings: 12

Ingredients

FUDGE BROWNIE

  • 4 Tbsp cold and unsalted butter
  • 10 oz Good quality chocolate (72% cocoa solids)
  • 1 1/2 Cups Firmly packed brown sugar
  • 4 Whole Eggs , beaten lightly
  • 2 tsp vanilla extract
  • 1 1/2 Cups A.p flour
  • 1/2 tsp Kosher salt
  • 1 recipe for Salted caramel sauce
  • 1 cup Salted Caramel Sauce (above recipe)
  • 2 Tblsp granulated sugar
  • 2 packs (1 lb) Cream cheese, at room temperature
  • 3 cups heavy cream , cold

CHOCOLATE SAUCE

  • 8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
  • 1 cup heavy cream

Instructions

FUDGE BROWNIE INSTRUCTIONS

  • To make the Brownies: Preheat the oven to 350oF (180oC). Grease and line a 13x9 inch baking pan
  • Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
  • Stir in the eggs, vanilla, flour and salt
  • Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy
  • When baked, set aside to go cold until needed. (You can make the brownie 2 days in advance, and it also freeze really well)

SALTED CARAMEL MOUSSE INSTRUCTIONS

  • For the Salted Caramel Mousse: Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
  • Add in the reserved salted caramel sauce 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 other half for cream layers.
  • Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to.
  • Place the other bowl of cream in the fridge until assembly of the trifle.

CHOCOLATE SAUCE INSTRUCTIONS

  • For the Chocolate Sauce: Heat the cream over low heat until almost to a simmer. Pour over the chopped chocolate and whisk until smooth. Set aside.

ASSEMBLING THE TRIFLE

  • Assembling the Trifle: In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream.
  • Next, spoon over the 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 Sauce 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.
  • Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.

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Amina91
1 year ago

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 »

Sophea
10 months ago

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 »

Jannet
Jannet
11 months ago

This is a great recipe! I made it several times with small variations such as walnuts, peanuts, pralines finelly crushed etc always a success.

SandyM
SandyM
5 days ago

Can I use store bought carmel sauce instead of making the carmel sauce?

Preitha
Preitha
5 days ago

Hi Gemma,
Can I use your best ever brownie recipe here, or does this recipe need a little more? Same ques about the caramel sauce, is one recipe enough?
& can I make all the components 1-2 days ahead of time and assemble when I need it?

Thanks as always.

Masha
Masha
2 months ago

Hi Gemma, I’m going to make this trifle for our house warming party on Saturday. Would it be okay, if I assemble the trifle on Thursday or Friday? Or Do I need to wait until last minute ?
Masha

Last edited 2 months ago by Masha
Melissa LeBlanc
Melissa LeBlanc
2 months ago

This recipe is very confusing!

Melissa LeBlanc
Melissa LeBlanc
2 months ago

This recipe is very confusing!!

5 months ago

Hi Gemma..I tried your salted caramel sauce turned out gr8…bt I had a problem whenever I hav to use it I had to reheat the sauce..I became very thick at room temperature…couldn’t be used like tht…can u plz guide where u went wrong…
Thanks
Astha

C. PRten
C. PRten
10 months ago

What is A.p flour?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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