This easy salted caramel brownie trifle features pretzels for a sweet and salty dessert perfect for one large dish or mini servings alike. This trifle recipe has options for making everything homemade, or taking several shortcuts for a wholly customizable and party-ready dessert.
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Salted Caramel Brownie Trifle with Pretzels

This easy salted caramel brownie trifle features pretzels for a sweet and salty dessert perfect for one large dish or mini servings alike. This trifle recipe has options for making everything homemade, or taking several shortcuts for a wholly customizable and party-ready dessert.
Course Dessert
Prep Time 1 hour
Total Time 1 hour
Calories 262
Author Alyssa

Ingredients

  • Brownies, use store-bought mix or homemade
  • Salted caramel sauce, store-bought or homemade
  • 25-30 mini salted pretzels, approximately

For the whipped cream:

  • 2 tsp unflavored gelatin
  • 8 tsp cold water
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar

Instructions

For the brownies:

  • Bake brownies and let cool to room temperature.

For the whipped cream:

  • Stir together gelatin and cold water in a small saucepan and let it sit for a few minutes to thicken.
  • Then set the saucepan over low heat for 1-2 minutes, until the gelatin dissolves. Remove saucepan from heat and allow the gelatin mixture to cool for just a few minutes. You don't want to let it cool too long or else it will gum up.
  • Add cream and confectioners' sugar to the bowl of a stand mixer and beat at high speed until it begins to thicken.
  • Once the gelatin mixture has cooled some (and is still pourable) reduce mixer speed to low-medium and slowly drizzle in the gelatin.
  • Increase mixer speed back to high once all of the gelatin is integrated and whip until whipped cream is fluffy and stiff peaks form.

To assemble:

  • Begin with a layer of small brownie pieces. Then drizzle caramel sauce over top.
  • Next add a whipped cream layer, and then scatter pretzel pieces over top. Drizzle another layer of caramel sauce.
  • Repeat until desired serving vessel is filled. Store leftover trifle in the refrigerator.

Notes

While assembling the trifle doesn't take that long, the preparation time will vary depending on whether you make homemade salted caramel sauce or buy store-bought, make brownies from a mix vs. from scratch, etc. The 1 hour included here should cover making the caramel sauce, cooking brownies from a mix, and making the whipped cream.
If you accidentally let the gelatin and water mixture sit for too long and it gums up (ask me how I know), simply place the saucepan back on the stovetop over low heat for 1-2 minutes just until it liquefies again. Then let sit for a minute or so, stirring it around the saucepan with a spatula, before adding to the whipped cream.
The pretzel pieces will soften as the salted caramel brownie trifle sits and refrigerates. If you'd prefer to only have crunchy pretzel pieces and will not be enjoying the trifle in the short-term, simply do not layer them throughout and instead top the trifle with them just prior to serving.
 
The nutritional information will vary depending on how you assemble these trifles. The nutrition card below is an estimate, assuming one brownie, two tablespoons of real whipped cream, 1 1/2 tablespoons of salted caramel sauce, and 2-3 mini salted pretzel twists per serving.

Nutrition

Calories: 262kcal | Carbohydrates: 26.3g | Protein: 2.1g | Fat: 17.1g | Saturated Fat: 7.7g | Cholesterol: 53mg | Sodium: 208mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 9g | Calcium: 20mg | Iron: 0.5mg