For the Brownies:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup chocolate chips (optional, for extra indulgence)

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt

For Assembly:

• 2 cups heavy cream, whipped
• Additional sea salt for garnish
• Chocolate shavings or cocoa powder for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
2. In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips, if using.
5. Pour the brownie batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. While the brownies are baking, prepare the salted caramel sauce. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a rubber spatula or wooden spoon. The sugar will clump and then melt into a thick, amber-colored liquid.
7. Once the sugar is completely melted, add the butter, piece by piece, stirring constantly until melted and combined.
8. Slowly pour in the heavy cream while stirring continuously. Be careful, as the mixture will bubble up. Let the mixture boil for 1 minute, then remove from heat and stir in the sea salt. Set aside to cool slightly.
9. Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut them into bite-sized cubes.
10. To assemble the trifle, layer the brownie cubes in the bottom of a trifle dish or glass bowl.
11. Drizzle a generous amount of salted caramel sauce over the brownie layer, ensuring that it drips down the sides for extra decadence.
12. Spoon a layer of whipped cream over the caramel sauce, smoothing it out with a spatula.
13. Repeat the layers until you’ve used up all of the brownie cubes, caramel sauce, and whipped cream, finishing with a final layer of whipped cream on top.
14. Garnish the top of the trifle with additional salted caramel sauce, a sprinkle of sea salt, and chocolate shavings or cocoa powder for an extra touch of elegance.
15. Refrigerate the trifle for at least 2 hours, or until chilled and set.
16. Serve this decadent salted caramel brownie trifle to your guests and watch as they swoon over each rich, indulgent bite. Enjoy the perfect balance of chocolatey brownie, creamy whipped cream, and heavenly salted caramel in every spoonful!

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