Salted Caramel & Chocolate Brownie Trifle

My Salted Caramel, Chocolate Brownie Trifle 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.

GEMMA’S SIGNATURE SALTED CARAMEL SAUCE....
I receive a lot of requests to share my Signature Salted Caramel Sauce, which I’m happy to do because I believe everyone deserves a great caramel sauce recipe.

This sauce is a staple in my fridge. I make it every few months and it instantly transforms any dessert you put it on. Don’t get into the habit of eating it off a spoon. That’s a slippery slope, trust me.

subheading: FUDGE BROWNIE:

4 Tbsp cold and unsalted butter

10 oz Good quality chocolate (72% cocoa solids)

1½ Cups Firmly packed brown sugar

4 Whole Eggs, beaten lightly

2 tsp vanilla extract

1½ Cups A.p flour

½ 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

subheading: GEMMA’S SIGNATURE SALTED CARAMEL SAUCE: (serves 8):

1 cup (8 oz/225g) granulated sugar

around ¼ cup (2oz / 57g) water, enough to just cover the sugar

6 Tablespoons (3oz/85g) unsalted butter, cut up into 6 pieces*

½ cup (4oz/115g) cream

½ teaspoon salt

subheading: CHOCOLATE SAUCE:

8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)

1 cup heavy cream

Note: Ingredients may have been altered from the original.

Directions at biggerbolderbaking.com

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