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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

 

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4.13 from 49 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
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
  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)
SALTED CARAMEL MOUSSE INSTRUCTIONS
  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.
CHOCOLATE SAUCE INSTRUCTIONS
  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.
ASSEMBLING THE TRIFLE
  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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129 Comments

Write a Comment and Review

  1. 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 🙂

  2. 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.

    Tks
    Fatima

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

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

  3. 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!

  4. 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!
      Gemma.

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

    Hi!
    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!

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

    Hello,

    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!

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

    Hi,

    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 🙂

      Best,
      Gemma.

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