By Aqsa 
If you’re looking for a decadent dessert that combines rich chocolate, smooth mascarpone cream, and silky salted caramel—without using eggs—this Eggless Caramel Brownies Trifles Recipe is exactly what you need. Perfect for small gatherings or indulgent solo nights, this recipe brings together layers of wholesome, fudgy wholewheat brownies, light vanilla mascarpone cream, and a golden salted caramel sauce. It’s rich, comforting, and layered with love.
Let’s dive into this delightful creation, step by step.
Why You’ll Love This Trifle
What makes this dessert stand out is its balance of textures and flavors. The eggless cocoa brownies offer a deep chocolate bite with a wholesome twist thanks to wholewheat flour. The vanilla mascarpone cream lightens the richness and adds a creamy contrast, while the salted caramel gives every spoonful a luxurious finish. Bonus? It’s alcohol-optional, and you can skip Kahlúa if desired.
Step 1: Make the Eggless Cocoa Brownies
To start, preheat your oven to 180°C. Line a 6×6 inch square baking tin with parchment paper.
In a mixing bowl, whisk together 35g of melted ghee (clarified butter), 110g of buttermilk, ½ teaspoon of vanilla extract, 25g of cocoa powder, 100g of brown sugar, ½ teaspoon of baking soda, and a pinch of salt until the mixture is smooth and lump-free. Next, add in 65g of wholewheat flour and 50g of dark chocolate chips, whisking gently until everything is combined.
Pour the batter into your prepared tin, spreading it evenly. If you like, sprinkle a few extra chocolate chips on top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the brownies to cool completely at room temperature, then refrigerate them for at least two hours before cutting them into small cubes. This step helps set the texture, making it easier to layer the brownies in the trifle.
Step 2: Prepare the Vanilla Mascarpone Cream
While the brownies are chilling, you can prepare the vanilla mascarpone cream. Begin by taking 100g of chilled whipping cream (30% fat), and beat it with 25–35g of icing sugar and ½ teaspoon of vanilla extract until you get medium-stiff peaks. Be careful not to overbeat.
Once the cream is whipped, add in 200g of chilled mascarpone cheese. Mix gently until smooth and creamy. If you overmix, the cream might split, so stop once everything is incorporated. Refrigerate the cream until you’re ready to assemble the trifles.
Step 3: Make the Salted Caramel Sauce
Now it’s time to make the salted caramel sauce. Gather all your ingredients: 100g of granulated sugar, 50g of unsalted butter, 50g of Amul Fresh Cream (25% fat), and ¼ teaspoon of sea salt.
Place the sugar in a heavy-bottomed saucepan over medium heat. Stir it occasionally or swirl the pan gently to ensure the sugar melts evenly. Once the sugar has melted into a golden amber color, add in the butter carefully, stirring as it melts.
Next, very carefully pour in the cream. The mixture will bubble up rapidly, so be cautious. Keep stirring until the bubbling subsides, and the sauce thickens slightly. Stir in the sea salt and let the sauce simmer for another few minutes before removing it from the heat.
Allow the caramel to cool for a few minutes before transferring it to a jar. You can store this in the fridge and reheat it slightly before using in the trifles.
Step 4: Assemble the Trifles
When it comes to assembling the trifles, you can either make individual portions or one large trifle, depending on your preference.
Start by layering the bottom of the trifle bowls with the cubed eggless brownies. Drizzle a little salted caramel over the brownies, and if you’re using Kahlúa, now’s the time to drizzle it on top.
Next, spoon or pipe a generous layer of the vanilla mascarpone cream over the brownies. Repeat the layers—brownie, caramel, cream—until the bowls are filled. Finish off with a light dusting of cocoa powder and top with chocolate flakes or curls for a decorative touch.
Refrigerate the assembled trifles for at least an hour to allow the flavors to meld together.
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Tips for the Best Trifles Every Time
Chill your brownies and cream separately before assembling to ensure clean, neat layers. The use of wholewheat flour gives these brownies a slightly nutty texture, which adds depth to the dessert without losing the traditional brownie chewiness. Always use high-quality cocoa powder and dark chocolate chips for the best flavor.
These trifles are also make-ahead friendly. You can prepare each component the day before, and the final assembly takes just minutes before serving. If you’re looking for a fun twist, you can experiment with different toppings like roasted nuts, berries, or even a splash of coffee liqueur to suit your taste.
Serving Suggestions
These Eggless Caramel Brownies Trifles are perfect for any occasion. Whether you’re hosting a dinner party, celebrating a special event, or simply treating yourself, this dessert is sure to impress. Serve it chilled directly from the fridge for the best texture, and pair it with a cup of espresso or even vanilla ice cream if you’re feeling extra indulgent.
For an easy-to-share option, you can serve these trifles in individual dessert cups, which make for a stylish, handheld version of this creamy treat.
Healthier Twist Without Sacrificing Flavor
One of the highlights of this recipe is its healthier twist: the use of wholewheat flour and the absence of eggs. By incorporating wholewheat flour, you add a bit more fiber and nutrients while still enjoying the rich flavors of the brownies. The mascarpone cream uses fresh ingredients, so you know exactly what’s going into your dessert.
You can also feel good about the fact that the caramel sauce is made from scratch with real sugar, butter, and cream, instead of store-bought versions packed with preservatives or artificial flavorings.
Final Thoughts
This Eggless Caramel Brownies Trifles Recipe is everything you want in a dessert—rich, indulgent, and full of layers of flavor. The eggless cocoa brownies form a fudgy base, the mascarpone cream lightens the richness, and the salted caramel sauce adds a beautiful finishing touch. It’s a dessert that will surely wow your guests or treat yourself to a little luxury after a long day.
Try it out for your next gathering, or enjoy it as a sweet ending to a cozy dinner. You’ll fall in love with every creamy, chocolaty bite.
Ready to impress with this indulgent treat? Give this recipe a go and enjoy the rich layers of flavor in every bite.
Must Try Tartlet Recipe
Eggless Caramel Brownies Trifles Recipe
Indulge in eggless caramel brownies trifles with rich cocoa brownies, mascarpone cream, and salted caramel. A decadent dessert delight!
Type: Dessert
Cuisine: Fusion (Eggless, American/European-inspired)
Keywords: Eggless caramel brownies, trifles, salted caramel, mascarpone cream, eggless brownies, dessert trifles, caramel sauce
Recipe Yield: 2 X 3.5” trifle bowls
Calories: Approximately 450-500 calories per serving (depends on portion size)
Preparation Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: 1 hour 30 minutes (including refrigeration time)
Recipe Ingredients:
- ¼ tsp sea salt
- 35g clarified butter/ghee (melted, cooled)
- 110g buttermilk
- ½ tsp vanilla extract
- 25g cocoa powder
- 100g brown sugar
- ½ tsp baking soda
- A pinch of salt
- 65g wholewheat flour (aata)
- 50g dark chocolate chips
- 100g Amul whipping cream (30% fat, chilled)
- 25-35g icing sugar (to taste)
- ½ tsp vanilla extract
- 200g mascarpone (chilled)
- 100g granulated sugar
- 50g unsalted butter
- 50g Amul Fresh Cream (25% fat)
Recipe Instructions:
Make the Eggless Cocoa Brownies:
To start, preheat your oven to 180°C. Line a 6x6 inch square baking tin with parchment paper. In a mixing bowl, whisk together 35g of melted ghee (clarified butter), 110g of buttermilk, ½ teaspoon of vanilla extract, 25g of cocoa powder, 100g of brown sugar, ½ teaspoon of baking soda, and a pinch of salt until the mixture is smooth and lump-free. Next, add in 65g of wholewheat flour and 50g of dark chocolate chips, whisking gently until everything is combined. Pour the batter into your prepared tin, spreading it evenly. If you like, sprinkle a few extra chocolate chips on top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the brownies to cool completely at room temperature, then refrigerate them for at least two hours before cutting them into small cubes. This step helps set the texture, making it easier to layer the brownies in the trifle.
Prepare the Vanilla Mascarpone Cream:
While the brownies are chilling, you can prepare the vanilla mascarpone cream. Begin by taking 100g of chilled whipping cream (30% fat), and beat it with 25–35g of icing sugar and ½ teaspoon of vanilla extract until you get medium-stiff peaks. Be careful not to overbeat. Once the cream is whipped, add in 200g of chilled mascarpone cheese. Mix gently until smooth and creamy. If you overmix, the cream might split, so stop once everything is incorporated. Refrigerate the cream until you’re ready to assemble the trifles.
Make the Salted Caramel Sauce:
Now it’s time to make the salted caramel sauce. Gather all your ingredients: 100g of granulated sugar, 50g of unsalted butter, 50g of Amul Fresh Cream (25% fat), and ¼ teaspoon of sea salt. Place the sugar in a heavy-bottomed saucepan over medium heat. Stir it occasionally or swirl the pan gently to ensure the sugar melts evenly. Once the sugar has melted into a golden amber color, add in the butter carefully, stirring as it melts. Next, very carefully pour in the cream. The mixture will bubble up rapidly, so be cautious. Keep stirring until the bubbling subsides, and the sauce thickens slightly. Stir in the sea salt and let the sauce simmer for another few minutes before removing it from the heat. Allow the caramel to cool for a few minutes before transferring it to a jar. You can store this in the fridge and reheat it slightly before using in the trifles.
Assemble the Trifles:
When it comes to assembling the trifles, you can either make individual portions or one large trifle, depending on your preference. Start by layering the bottom of the trifle bowls with the cubed eggless brownies. Drizzle a little salted caramel over the brownies, and if you’re using Kahlúa, now’s the time to drizzle it on top. Next, spoon or pipe a generous layer of the vanilla mascarpone cream over the brownies. Repeat the layers—brownie, caramel, cream—until the bowls are filled. Finish off with a light dusting of cocoa powder and top with chocolate flakes or curls for a decorative touch. Refrigerate the assembled trifles for at least an hour to allow the flavors to meld together.