Ingredients:

  • 1 cup (225g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 0.75 cup (75g) Dutch processed cocoa powder
  • 1 cup (125g) all purpose flour
  • 1 tsp espresso powder
  • 0.5 tsp sea salt
  • 1 cup (200g) granulated sugar for caramel
  • 6 tbsp (85g) salted butter, cubed
  • 0.5 cup (120ml) heavy cream, room temperature
  • 1 tsp flaky sea salt
  • 2 cups (480ml) heavy whipping cream, cold
  • 8 oz (225g) bittersweet chocolate (60% cacao), finely chopped
  • 1 tsp vanilla bean paste
  • 2 cups (480ml) prepared whipped cream, sweetened
  • 0.5 cup toffee bits

Instructions:

  1. Preheat your oven to 180°C. Whisk the 1 cup melted butter and 2 cups sugar together. Add the 4 eggs one at a time. Sift in the 0.75 cup cocoa, 1 cup flour, espresso powder, and salt. Fold gently until just combined. Bake in a lined 9x9 inch pan for 25 minutes until a toothpick comes out with a few moist crumbs.
  2. Heat the 1 cup sugar in a saucepan over medium heat, whisking constantly until it melts into a deep amber liquid. Watch for the nutty, toasted aroma—this is your signal it's ready. Immediately add the 6 tbsp cubed butter and whisk until melted. Slowly pour in the 0.5 cup heavy cream. Let it bubble for 1 minute, then remove from heat and stir in the 1 tsp flaky sea salt.
  3. Melt the 8 oz chopped chocolate in a microwave safe bowl in 30 second bursts. Let it cool until it's just barely warm to the touch. In a separate bowl, whip the 2 cups cold heavy cream and 1 tsp vanilla bean paste until soft peaks form. Gently fold one third of the cream into the chocolate to lighten it, then fold that mixture back into the remaining cream.
  4. Cut the cooled brownies into 1 inch cubes. Place half of the cubes in the bottom of your trifle dish. Drizzle with half of the salted caramel. Wait for the sizzle of the caramel hitting the brownies to subside before adding the next layer. Spread half of the chocolate mousse over the caramel.
  5. Repeat the layers: remaining brownies, remaining caramel, and the rest of the mousse. Top with the 2 cups of sweetened whipped cream. Finish by sprinkling the 0.5 cup toffee bits over the top. You should smell a vibrant mix of vanilla and dark chocolate as the bowl fills. Chill for at least 4 hours before serving.