1 pack 1.2.3 Gluten Free Brownie Mix
4 large eggs, room temperature
1 cup (240g) unsalted butter or margarine, softened
2 x 465g cartons of Ambrosia Chocolate Custard or similar
100 grams chocolate chunks
50 grams toffee bits or salted caramel bits
Whipped cream for garnish
Preheat oven to 350F / 180C (160C Fan), line or spray a 9” x 13”pan with non-stick spray.
In the bowl of a standing mixer, combine brownie mix, including chocolate chunks, eggs and butter/margarine. Mix well. Pour the batter into the lined/greased pan and bake for 22 to 28 minutes until a toothpick inserted into the centre comes out nearly clean. Baking time may vary by appliance. Cool brownies completely.
In either a large trifle dish or 8 individual trifle cups, create layers of the ingredients starting with the brownie, then the chocolate custard, then the toffee/salted caramel bits. Repeat so each dish has two layers of ingredients. Top with whipped cream as a garnish and sprinkle with the remaining toffee/salted caramel bits. Keep refrigerated before use.