Make the salty caramel sauce: In a heavy 2-quart saucepan, combine the sugar and
Make the brownies:
Heat the butter, chocolate, and brown sugar in a double boiler until melted and combined. Set aside to cool.
Beat the eggs and vanilla. Stir in the cooled chocolate mixture. In a separate bowl, using a whisk, mix the flour and salt, then combine it with the chocolate mixture with a spatula. Pour the batter into the prepared pan and
Make the cheesecake cream: Using a food processor or a hand mixer, combine the cream cheese and the vanilla seeds until smooth and frothy. With the food processor or mixer running, add
Make the chocolate sauce: Heat the cream over low heat to a near boil. Remove from the heat and add the chocolate, and if you want a splash of coffee liqueur. Allow the warmth of the cream to melt the chocolate; after a couple of minutes, stir to make a smooth sauce.
Assemble the trifle: Starting with the brownie, break it into pieces and form a bottom layer in a large trifle bowl. Drizzle with some of the caramel sauce and spoon some cheesecake cream on top, then drizzle with chocolate sauce. Continue layering until you’ve used up everything. Cover and refrigerate until ready to serve.
Decorate according to preference: with nuts, cocoa powder, or sparklers. I leave this final touch all up to you.