Instructions:
- Bake the Brownies: Prepare a 9x9 inch pan. Melt butter and bittersweet chocolate gently together. Whisk in both sugars, then add eggs one at a time and vanilla. Fold in the flour, cocoa powder, and salt until just combined. Bake until a skewer inserted halfway comes out gooey (do not overbake). Cool completely, then cut into rough 1-inch cubes.
- Make the Caramel Sauce: Combine 1 cup of granulated sugar and ¼ cup water in a medium saucepan. Cook over medium heat without stirring until it achieves a deep amber colour. Remove from heat immediately and carefully whisk in the warmed heavy cream (it will bubble violently). Whisk in the cubed butter until smooth, then stir in the flaky sea salt. Cool completely.
- Whip the Cream: Ensure the heavy whipping cream, bowl, and whisk attachment are very cold. Whip the 3 cups of cold heavy cream with confectioners’ sugar and 1 tablespoon of vanilla extract until stiff peaks form. Avoid over-whipping.
- Prepare the Trifle Assembly: Ensure all components (brownies, caramel, cream) are cool.
- Layer One (Brownie Base): Arrange half of the brownie cubes evenly across the bottom of a large, clear trifle bowl. If using, lightly drizzle the optional cooled coffee over this brownie layer.
- Layer Two (Caramel & Cream): Drizzle approximately one-third of the cooled salted caramel sauce over the brownies. Top this with half of the whipped cream, spreading gently.
- Layer Three (Repeat): Add the remaining brownie cubes over the cream layer.
- Layer Four (Final Cream & Caramel): Top with the remaining whipped cream, creating soft peaks. Drizzle the remaining caramel sauce artfully over the top.
- Chill: Cover the trifle loosely and refrigerate for a minimum of 3 hours, or preferably overnight, to allow the layers to set and meld.
- Serve: Garnish generously with shaved chocolate or cocoa nibs just before serving.