Bake the brownies. Prepare the brownie mix according to the package and bake in a 9x13-inch pan. Let them cool completely. For extra fudgy cubes, chill the pan for 30 minutes before cutting.

Make the pudding. In a large bowl, whisk the instant chocolate pudding with cold milk for about 2 minutes. Let it thicken for 5 minutes in the fridge.

Cut the brownies. Slice the cooled brownies into 1-inch cubes. Don’t worry if some pieces crumble—texture is welcome in a trifle.

Prep your caramel. If the caramel is very thick, warm it slightly so it’s pourable but not hot. Thick caramel helps define the layers.

Start layering. In a trifle bowl (or a clear deep dish), add a generous layer of brownie cubes to cover the bottom.

Add caramel. Drizzle caramel sauce over the brownies. Use about one-third of the caramel so you can repeat in later layers.

Spoon on pudding. Spread a layer of chocolate pudding over the caramel. Aim for an even layer that reaches the edges so it looks clean from the outside.

Top with whipped topping. Add a layer of whipped topping, smoothing gently with a spatula.

Sprinkle crunch. Add a handful of toffee bits and a few chocolate chips or shavings for texture.

Repeat the layers. Build at least two full sets of layers: brownies, caramel, pudding, whipped topping, toffee. End with whipped topping on the very top.

Finish with garnish. Add a final drizzle of caramel, extra toffee bits, and a light sprinkle of sea salt flakes if you like sweet-salty contrast.

Chill before serving. Cover and refrigerate for at least 1–2 hours to let the flavors meld and the layers set. It’s even better after 4 hours.

Serve. Scoop with a large spoon into bowls or dessert cups. Get down to the bottom so every serving has a full mix of layers.