Brownies & Bars, Fine Desserts

Salted Caramel & Chocolate Brownie Trifle Recipe

4.16 from 71 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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Watch The Recipe Video!

Salted Caramel & Brownie Trifle Recipe

4.16 from 71 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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Comments & Reviews

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newest oldest most useful
Sidra
Guest
Sidra
3 months ago

Hi,
I would like to know the quantity mentioned would serve how many people?
Thanks

Nora
Guest
Nora
5 months ago

Hi can I put this in the fridge before serving?

Mora
Guest
Mora
5 months ago

Hi, can I refrigerate this until ready to serve?

misbah Kashif
Guest
misbah Kashif
6 months ago

hi gemma,
can i make tjis using mascrapone instead of cream cheese??love your recipes!!!

Blessy George
Guest
Blessy George
7 months ago

SO good. Totally worth the effort!

Amina91
Member
Amina91
9 months 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 »

Susan
Guest
Susan
10 months ago

This looked so good, but was a tad overpowering. I won’t make this again.

Fatima Verbeem
Guest
Fatima Verbeem
10 months ago

Hi just wanted to know how long can we keep chocolate sauce in the fridge?
Please reply.

Tks
Fatima

Jackie
Guest
Jackie
10 months ago

This recipe was easy to make and looks super delicious. It made more than my trifle bowl will hold … can I freeze half of it? Just wondering if it would freeze/thaw ok for use in the future?

Ashlee
Guest
Ashlee
10 months ago

Hi, just wondering if you can make this in advance? Like the day before? Over never made a trifle beforehand.

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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