Salted Caramel Brownie Cheesecake Trifle

How to make Salted Caramel Brownie Cheesecake Trifle

Step 1: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

Step 2: In a saucepan, melt the butter and chopped chocolate over low heat. Stir until smooth, then remove from heat.

Step 3: Whisk in granulated sugar and brown sugar, followed by the eggs and vanilla extract. Mix until well combined.

Step 4: Fold in the flour and salt just until incorporated. Pour batter into the prepared pan and bake for 25-30 minutes. Cool completely, then cut into cubes.

Step 5: To make the cheesecake layer, beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fully incorporated.

Step 6: In a large trifle dish, layer half of the brownie cubes, followed by half the cheesecake mixture, a drizzle of salted caramel, and a layer of whipped cream. Repeat the layers.

Step 7: Top with chocolate shavings, more caramel, and optional toppings. Chill for at least 2 hours before serving.

Recipe Variations and Possible Substitutions

• Boxed brownie mix: Save time by using your favorite boxed mix instead of homemade.
• No bake: Use store-bought brownies and pre-whipped topping for a no-bake version.
• Add nuts: Add chopped pecans or walnuts to the brownie batter or between layers.
• Extra salty: Sprinkle sea salt flakes between layers for a bigger salted caramel punch.

Storage and Reheating Tips

• Storage: Cover and refrigerate for up to 3 days. Best served chilled.
• Make ahead: Prepare the brownies and cheesecake layer a day in advance. Assemble the trifle the day you plan to serve.
• Freezing: Not recommended due to texture changes in whipped cream and cheesecake layers.