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Salted Caramel Brownie Trifle

This Salted Caramel Brownie Trifle is pure decadence—layers of fudgy gluten-free brownies, silky caramel, fluffy whipped cream, and a touch of sea salt that brings everything to life. Each spoonful is rich, creamy, and perfectly balanced between sweet and salty, with textures that melt together in the most irresistible way. Made with clean, simple ingredients, it’s a show-stopping dessert that looks impressive but comes together effortlessly.

Prep

5m

Cook

40m

Total

45m

Ingredients

Method

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Step 1

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Notes

Additional Allergens/Modifications

Dairy: Sub cool whip, sour cream, butter and chocolate with dairy free option.

Egg: Use Bob’s Red Mill egg replacer in the brownie and cake layers.

Refrigerate for 4 hours (or overnight) to allow the flavors to set within the layers and enjoy!

The best part, each layer can be prepped ahead of time and put together when needed. I almost always have the brownie and cake layers in my freezer, ready to throw together a quick dessert that looks like it took so much time to prepare!! I also cut my brownie and cake layers up into small cubes sometimes and stack the layers that way for an easier spoon and bite experience!

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homepage-image

Salted Caramel Brownie Trifle

This Salted Caramel Brownie Trifle is pure decadence—layers of fudgy gluten-free brownies, silky caramel, fluffy whipped cream, and a touch of sea salt that brings everything to life. Each spoonful is rich, creamy, and perfectly balanced between sweet and salty, with textures that melt together in the most irresistible way. Made with clean, simple ingredients, it’s a show-stopping dessert that looks impressive but comes together effortlessly.

Prep

5m

Cook

40m

Total

45m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Additional Allergens/Modifications

Dairy: Sub cool whip, sour cream, butter and chocolate with dairy free option.

Egg: Use Bob’s Red Mill egg replacer in the brownie and cake layers.

Refrigerate for 4 hours (or overnight) to allow the flavors to set within the layers and enjoy!

The best part, each layer can be prepped ahead of time and put together when needed. I almost always have the brownie and cake layers in my freezer, ready to throw together a quick dessert that looks like it took so much time to prepare!! I also cut my brownie and cake layers up into small cubes sometimes and stack the layers that way for an easier spoon and bite experience!

Your private notes

Only visible to you

Next

Made it?

Comments

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