Brownie and Bourbon Caramel Trifle

Brownie and Bourbon Caramel Trifle

  • Preparation 1 h
  • Cooking 45 min
  • Waiting 12 h
  • Cooling 4 h
  • Servings 10

This crowd-pleaser won’t let any craving go unsatisfied. From the airy whipped cream to the silky chocolate custard, sweet-and-salty caramel, crunchy pecans and the deep, dark intensity of the brownie chunks, consider this your gift to every one of your guests.

Featured in RICARDO Magazine HOLIDAY 2015 (p. 144)
  • Végétarien

Categories

Ingredients

  • Classic Brownies

    • 6 oz (170 g) dark chocolate, coarsely chopped
    • ¾ cup (170 g) unsalted butter, cubed
    • 2 eggs
    • 3/4 cup (160 g) lightly packed brown sugar
    • ¼ tsp salt
    • ½ cup (75 g) unbleached all-purpose flour
  • Chocolate Custard

    • ½ cup (105 g) sugar
    • 3 tbsp cornstarch
    • 3 eggs
    • 2 cups (500 ml) milk
    • 6 oz (170 g) dark chocolate, chopped
  • Bourbon Caramel

    • 1 cup (210 g) sugar
    • 2 tbsp (30 ml) bourbon or water
    • ½ cup (125 ml) 35% cream
    • ½ tsp fleur de sel
  • Filling

    • 2 cups (500 ml) 35% cream
    • ¼ cup (55 g) sugar
    • 1 tsp (5 ml) vanilla extract
    • 1 ½ cups (180 g) roasted pecans (½ cup whole and 1 cup crushed)

Preparation

  • Classic Brownies

  • Chocolate Custard

  • Bourbon Caramel

  • Assembly

Note from Ricardo

Time saver: Swap the Classic Brownies recipe with 1 lb (454 g) of store-bought brownies.

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan

RICARDO Non-Stick Square Pan

17.99 $

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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