Salted Caramel & Brownie Trifle Recipe

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!

Salted Caramel & Brownie Trifle Recipe

Ingredients
FUDGE BROWNIE
  1. 4 Tbsp cold and unsalted butter
  2. 10 oz Good quality chocolate (72% cocoa solids)
  3. 1 1/2 Cups Firmly packed brown sugar
  4. 4 Whole Eggs , beaten lightly
  5. 2 tsp vanilla extract
  6. 1 1/2 Cups A.p flour
  7. 1/2 tsp Kosher salt
  8. 1 recipe for Salted caramel sauce
  9. 1 cup Salted Caramel Sauce (above recipe)
  10. 2 Tblsp granulated sugar
  11. 2 packs (1 lb) Cream cheese, at room temperature
  12. 3 cups heavy cream , cold

CHOCOLATE SAUCE
  1. 8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
  2. 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.