Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 square pan with foil, leaving an overhang on two sides for easy removal. Grease the foil and pan.
Prepare the brownie mix according to the package directions. Pour the batter into the prepared pan.
Drizzle ⅓ cup of caramel sauce over the batter. Use a thin knife to swirl the caramel into the brownie batter.
Bake according to package directions until a toothpick inserted into the center comes out clean. Let the brownies cool completely.
Toast the Pecans:

While the brownies are baking, toast the pecans. Heat a small dry skillet over medium heat and add the chopped pecans. Stir occasionally until fragrant and toasted, about 5-7 minutes. Watch closely to avoid burning. Remove from heat and let cool.
Make the Whipped Cream:

Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Trifles:

Once the brownies are cooled, lift them out of the pan using the foil overhang. Cut the brownies into bite-sized pieces.
In serving glasses or bowls, layer the brownie pieces, whipped cream, caramel sauce, and toasted pecans.
Repeat the layers as desired and finish with a dollop of whipped cream, a drizzle of caramel sauce, and a sprinkle of pecans on top.
Serve and Enjoy:

Serve immediately or refrigerate until ready to serve. Enjoy your elegant and delicious trifles!
Tips:
For Extra Decadence: Use homemade caramel sauce if you have the time; it adds a rich depth of flavor.
For a Make-Ahead Dessert: Prepare the brownies and whipped cream a day in advance. Assemble the trifles just before serving.
This dessert combines rich chocolate brownies, creamy whipped cream, and sweet caramel, all topped with crunchy pecans—it’s sure to be a crowd-pleaser!