Salted Caramel & Brownie Trifle

• Vegetarian

• Refrigerated

  • 4 Eggs, whole

• Condiments

  • 1 cup Caramel sauce, salted
  • 1 Chocolate sauce

• Baking & Spices

  • 1 1/2 cups Ap flour
  • 1 1/2 cups Brown sugar, firmly packed
  • 10 oz Chocolate, good quality
  • 1/2 tsp Kosher salt
  • 8 oz Semisweet or bittersweet chocolate
  • 2 Tblsp granulated sugar
  • 2 tsp Vanilla extract

• Snacks

  • 1 Fudge brownie

• Dairy

  • 4 tbsp Butter
  • 2 packs Cream cheese
  • 4 cups Heavy cream

Found on biggerbolderbaking.com

Ingredients

• 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
• CHOCOLATE SAUCE
• 8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
• 1 cup heavy cream

Directions

• 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)
• 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.
• 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: 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.
• Next, spoon over the Salted Caramel sauce to moisten the brownie.
• Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
• Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
• Lastly spoon on the whipped cream layer all the way to the edges.
• Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
• To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
• Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.