Salted Caramel Brownie Trifle

Rich layers of fudgy brownies, caramel mousse, whipped cream, and ganache make this Salted Caramel Brownie Trifle pure dessert bliss.

Course Dessert

Cuisine American

Keyword brownie recipes, trifle recipes

Prep Time 45

Cook Time 45

Chill Time 2

Total Time 3 30

Servings -12 servings

Calories 1110kcal

Author Kathleen

1 3/4 cups granulated sugar
3 large eggs room temperature
1 teaspoon vanilla extract
1 cup unsalted butter melted
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour spooned and leveled
1/2 teaspoon fine sea salt original called for ¼ teaspoon, but a touch more balances the caramel and chocolate
1 tablespoon espresso powder optional, deepens chocolate flavor

Preheat your oven to 350°F (177ºC). Grease a 9x9-inch baking pan and line it with parchment, leaving a little overhang for easy lifting.
Combine cocoa and butter: In a medium bowl, whisk together the melted butter, cocoa powder, and espresso powder (if using) until smooth and glossy.
Beat eggs and sugar: In another bowl, use a hand mixer to beat the sugar, eggs, and vanilla on medium speed for about 2 minutes, until thick and creamy.
Combine and fold: Gradually mix in the cocoa-butter mixture, then gently fold in the flour and salt until just combined. Don’t overmix — we want fudgy, not cakey!
Bake: Spread the batter evenly in the pan. Bake for 20–24 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Cool completely: Let the brownies cool fully in the pan, then lift them out and cut into 1–2-inch cubes. (For the cleanest cuts, chill briefly first.)

In a microwave-safe bowl, combine the caramels and cream. Heat in 20-second bursts, stirring between each, until smooth and melted.
Stir in the salt and vanilla, then set aside to cool to room temperature. (Warm caramel will melt your mousse later!)
Make the Whipped Cream
Using chilled beaters and a cold bowl, whip the heavy cream and vanilla until soft peaks form.
Add powdered sugar and continue whipping until stiff peaks hold.
Reserve 1 cup for the caramel mousse and refrigerate the rest until ready to layer.

In a medium bowl, beat the softened cream cheese and sugar together until smooth and fluffy, 1–2 minutes.
Beat in ½ cup cooled caramel sauce until creamy.
Gently fold in the reserved 1 cup of whipped cream until fully incorporated. Add a tiny pinch of salt if desired.

Place chopped chocolate in a heatproof bowl.
Heat cream in a small saucepan until it just starts to simmer (don’t boil).
Pour over chocolate and let sit for 1 minute, then stir until smooth and glossy. Let cool slightly before layering.

Before you start, save a little of each component for garnish — it’s the secret to that show-stopping top layer!
Layer in a large trifle dish in this order:
Half of the brownie cubes
Half of the caramel sauce
Half of the caramel mousse
Half of the chocolate ganache
Half of the chopped Rolos
Half of the whipped cream
Repeat with the remaining layers, ending with caramel mousse. Finish with swirls of whipped cream, chopped Rolos, and drizzles of caramel and chocolate.
Cover and refrigerate for at least 2 hours, or overnight for best flavor and texture.

Bake your brownies just until fudgy. Slightly underbaked centers give you that melt-in-your-mouth texture that stays soft and moist even when chilled.
Cool every layer before assembling. Warm caramel or ganache will melt your mousse and whipped cream — patience pays off here!
Chill your mixing bowl and beaters. It’s the easiest way to make your whipped cream extra fluffy and stable.
Fold the mousse gently. Use a light hand when combining whipped cream with the caramel base to keep it airy and smooth.
Assemble a day ahead. The trifle tastes even better after resting overnight — the flavors mingle, and the texture turns silky and cohesive.
Get those clean layers. For a bakery-style finish, spoon or pipe the mousse and whipped cream instead of spreading them — it makes the presentation stunning.
Switch up the candy. No Rolos? Try chopped Snickers, mini peanut butter cups, or chocolate-covered caramels — all work beautifully.