1-First, bake the brownies in an 8×8 or 9×9 pan according to the package directions, swirling ⅓ cup of the caramel sauce into the batter before baking. Let them cool completely to keep the layers firm. Once cooled, cut the brownies into bite-sized pieces for easy layering.

2-Next, toast the pecans in a skillet until they’re fragrant, then set them aside to cool. This step enhances their nutty flavor and adds a nice crunch to the trifles. Now, whip the 1 ½ cups cold heavy cream with ¼ cup powdered sugar and ¾ teaspoon vanilla extract until soft peaks form, creating a light and fluffy topping.

3-To assemble, layer the brownie pieces, whipped cream, the remaining caramel sauce, and toasted pecans in individual glasses or dishes. Repeat the layers until everything is used up, finishing with a dollop of whipped cream on top. For the best results, chill the trifles in the refrigerator for at least 2 hours to let the flavors meld together.