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Salted Caramel & Chocolate Brownie Trifle Recipe

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What better way to make a trifle recipe than to have loads of salted caramel and brownies?

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


Bigger Bolder Baking, Gemma Stafford, Salted Caramel, Chocolate Brownie, Trifle, Baking, Baking videos, Homemade

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4.16 from 66 votes
Salted Caramel & Brownie Trifle Recipe
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins

What better way to make a trifle recipe than to have loads of salted caramel and brownies?

Servings: 12
Author: Gemma Stafford
  • 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
  • 8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
  • 1 cup heavy cream
  1. To make the Brownies: Preheat the oven to 350oF (180oC). Grease and line a 13x9 inch baking pan
  2. Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
  3. Stir in the eggs, vanilla, flour and salt
  4. 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
  5. When baked, set aside to go cold until needed. (You can make the brownie 2 days in advance, and it also freeze really well)
  1. For the Salted Caramel Mousse: Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
  2. 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.
  3. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
  4. 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.
  5. Place the other bowl of cream in the fridge until assembly of the trifle.
  1. 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.
  1. 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.
  2. Next, spoon over the Salted Caramel sauce to moisten the brownie.
  3. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
  4. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
  5. Lastly spoon on the whipped cream layer all the way to the edges.
  6. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
  7. To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
  8. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Sidra on August 4, 2019 at 11:10 pm

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

    • Gemma Stafford on August 5, 2019 at 3:48 am

      Hi Sidra,
      this is a really rich thing and it would feed at least ten people, more if they are not too hungry! A little goes a long way.
      I hope this is of help, take a pic if you decide to make it!
      Gemma 🙂

  2. Nora on May 26, 2019 at 5:02 am

    Hi can I put this in the fridge before serving?

    • Gemma Stafford on May 27, 2019 at 8:08 am

      Yes Nora absolutely. I like to make this a day in advance so the texture and flavor develops.


  3. Mora on May 25, 2019 at 10:22 am

    Hi, can I refrigerate this until ready to serve?

    • Gemma Stafford on May 27, 2019 at 7:29 am

      Yes absolutely! This recipe actually gets better the longer it sits.

      The flavor and textures develop.


  4. misbah Kashif on May 16, 2019 at 6:21 am

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

    • Gemma Stafford on May 17, 2019 at 1:51 am

      Hi there,
      sure you can, it is a rich cream cheese so it will be small portions!
      Gemma 🙂

  5. Blessy George on April 1, 2019 at 9:59 pm

    SO good. Totally worth the effort!

    • Gemma Stafford on April 2, 2019 at 9:56 am

      YAY, i’m delighted to hear that!

  6. Amina91 on February 21, 2019 at 4:40 am

    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 Mix (delicious) you need 1.5 packs. So if there’s a deal on for 2 get that!

    My caramel sauce was a shambles, I honestly wouldn’t bother making it I used 11/3 can of Nestle Carnation tin of caramel sauce tastes delicious!!

    For chocolate I quickly learnt that you don’t need nearly as much as recipe asks you can totally wing it and get 1 bar of 150g, if you need it more liquidy just put more cream or milk to get the most out of it. But I used the 224g or what recipe asked for and I had like a cup left over that’s after 1 full sized trifle like the one Gemma used for video and one mini one that served 10 people.

    To be clear;
    2 packs brownie mix gave me 1 huge trifle plus mini trifle see pictures submitted ^ by me. For the actual trifle you will use 1.5 packs and the rest you can have left over they’re so delicious!

    I used 3 600ml double cream for both large and mini trifle, for 1 large trifle you will use 21/4 -21/3 tubs.

    You only need 150g chocolate usually 1 bar max, 120g would get same result.

    For brownie mix – ignore box instructions and bake 15/16 mins at 180 degrees C in the oven (or they will burn and taste like bricks).

    I used 250g Mascarpone Cream Cheese & 100g Asda full fat cream cheese. I wouldn’t bother buying Philadelphia, it’s just expensive and branded – even if you don’t want to use mascarpone just use supermarket branded cream cheese it’s cheaper and same thing!

    I used Asda dark cooking chocolate I didn’t bother with the 72% chocolate tbh I was spending too much so I didn’t bother, I’d advise others to do the same.

    I made it at 10pm on Saturday night and took it out at 1pm Sunday afternoon and it set perfectly. I was worried it would be too soft as caramel mouse was quick soft when I whipped it but don’t worry it all works out fine!

    For the design at the top of cream layer I just used pressed a fork down to get the patch work design. I’m sure you’ll be able to tell which trifle is mine from pictures.

    Thanks for reading my life story, but I hate when comments are vague, it doesn’t help Me out!

    • Amina91 on February 21, 2019 at 4:42 am

      Sorry I forgot to mention,

      The large trifle dish I used and the one Gemma used, I found served 50 people. I made it for my nieces birthday party and there were left overs so I can accurately say 50 people. The mini dish served 10 people. I followed it as Gemma instructed in terms of layers x 2.

      • Gemma Stafford on February 21, 2019 at 10:29 am

        Thank you! This sounded awesome!

    • Gemma Stafford on February 21, 2019 at 10:28 am

      This sounds incredible, thank yous so much for sharing this detailed recipe, i cant wait to see the pictures. Let me know what you though if the finished trifle, its one of my favorites for feeding a crowd!

  7. Susan on January 15, 2019 at 9:09 pm

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

    • Gemma Stafford on January 16, 2019 at 4:37 am

      Hi Susan,
      I am sorry this one was not for you, it is indeed really rich.
      Thank you for being in touch,
      Gemma 🙂

  8. Fatima Verbeem on January 6, 2019 at 6:13 am

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


    • Gemma Stafford on January 7, 2019 at 12:41 pm

      Hi there, you can keep this for up to 3 weeks. Enjoy!

  9. Jackie on December 26, 2018 at 3:46 pm

    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?

    • Gemma Stafford on December 30, 2018 at 9:36 pm

      Ah yes, it can be frozen for about 2 weeks. Enjoy!

  10. Ashlee on December 23, 2018 at 9:45 pm

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

    • Gemma Stafford on December 24, 2018 at 12:52 pm

      Hi Ashlee,

      I hope I’m not getting to this too later. Absolutely make it in advance. It’s will only get better as it sits.

      Happy Christmas!

  11. Chloe on December 23, 2018 at 5:22 pm

    Your recipe looks so delicious, I can’t wait to make it for my birthday! But my family thinks the brownie might be a little rich for our tastes, do you think chocolate cake would work instead?

    • Gemma Stafford on December 23, 2018 at 7:58 pm

      Yes, that would be lovely too! Enjoy!

  12. Rani on December 21, 2018 at 11:40 am


    I wanted to know if I could make angel food cake instead of the brownies – Or is there anything else I can substitute instead of the brownies an not everyone in my family is big on chocolate. However, I love this recipe and just want to change that part.

    Please let me know

    • Gemma Stafford on December 21, 2018 at 7:44 pm

      Sure or you can just do a more plain vanilla sponge!

  13. Amie Gunter on December 18, 2018 at 8:16 pm


    I wanted to make this recipe for Christmas dinner I see it calls for heavy cream well at all my grocery stores all they have is heavy whipping cream is that the same thing? And if not will it still work the same way??

    • Gemma Stafford on December 18, 2018 at 10:55 pm

      Hi Amie,

      Yes heavy whipping cream is what you need for this recipe.

      Just a note: this dessert gets even better as it sits so don’t be afraid to assemble it the night before in the trifle dish and then serve it on Christmas day. The flavor and texture will be better 🙂


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