A simple dessert with a wow factor! These Caramel Brownie Trifle cups are layer of goodness on top of each other, pure richness and creaminess.

A couple of years ago I released an e-book with desserts ideal for the festive season. One of the ultimate favourites from that e-book was this recipe for the caramel brownie trifle cups. They are easy to make but always make a great way to end a meal! Freshly baked brownies are layered between a luscious caramel cream and topped with extra brownie bits, nuts and an extra drizzle of caramel sauce.

How to make the brownie?

Preheat the oven to 180°C (350°F) and prepare a 9-inch round pan by spraying it with oil and lining it with parchment paper. Melt the butter and chocolate together, either in the microwave or over a bain-marie. In a large bowl, whisk together the sugar, brown sugar, salt, eggs, and vanilla extract, then combine this mixture with the melted butter and chocolate. Sift in the flour and cocoa powder and mix until smooth. Pour the batter into the prepared pan and bake for 25 minutes. Once baked, allow the brownies to cool and set completely for about an hour before using them to assemble the trifle cups.

FAQs

Can I prepare them in advance?

Yes, you can prepare them a bit in advance, although I would still suggest eating them the same day that they were assembled, as it might get a bit soggy. Alternatively, you can prepare all the different components separately and then assemble just before serving.

Ingredients

For the brownies:

90 g flour
75 g cocoa powder
100 g brown sugar
50 g granulated sugar
115 g butter
3 eggs
1 teaspoon vanilla extract
150 g chocolate
¼ teaspoon salt
20 g chopped walnuts

For the Caramel Cream:

125 ml caramel sauce
1 tablespoon sugar
1 teaspoon vanilla extract
225 g cream cheese
250 ml heavy cream
extra chopped walnuts
extra caramel sauce

Instructions

Brownies

Preheat the oven to 180°C or 350°F. Spray a 9-inch circle pan with oil and cover with parchment paper. Set aside.
Melt the butter and the chocolate together either in the microwave or on bain-marie.
In a large bowl mix together the sugar, brown sugar, salt, eggs and vanilla extract. Combine the wet mixture with the melted butter and chocolate. Sift in the flour and cocoa powder and mix.
Transfer the batter in the pan. Cook the brownies for 25 minutes.
Once ready, let the brownies rest completely for about an hour. It's important that the brownie is completely set before assembling the trifle cups.

Making the Caramel Cream:

In a large bowl, cream together the cream cheese, vanilla, icing sugar and the caramel sauce. Set aside.
Whip the heavy cream and fold it gently in the cream cheese mixture. Store the caramel cream in the fridge until ready to use.

Making the Trifle:

Start by adding a layer of caramel sauce at the bottom of each trifle cup. Crush brownie pieces and make an even layer in each cup. Top the brownie layer with a generous layer of caramel cream
Repeat until the cup is full and end up having a layer of caramel cream at the top.
Place the trifles in the fridge until you are ready to serve.
Before serving, decorate with some crushed brownie pieces, walnuts and a drizzle of caramel sauce.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!

Caramel Brownie Trifle Cups

How to make the brownie?