1. Preheat your oven to the temperature listed on your brownie mix package. Lightly grease a 9×13-inch baking pan.

2. In a mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir just until the batter is smooth and no dry mix remains.

3. Pour the batter into the prepared pan and bake according to package directions, usually 20–25 minutes, until the brownies are set and a toothpick inserted in the center comes out with a few moist crumbs.

4. Remove the brownies from the oven and let them cool completely on a wire rack. Once cool, cut into 1-inch squares or crumble into bite-size pieces.

5. While the brownies cool, prepare the chocolate pudding. In a large bowl, whisk the instant pudding mixes with the cold whole milk for 2–3 minutes, until thick and smooth. Set aside to finish setting.

6. In a separate chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract using a hand mixer or stand mixer. Beat until soft peaks form and the cream is fluffy and spreadable. Do not overbeat.

7. Roughly chop any large chocolate-covered toffee bars, if using, so you have small bite-size pieces. Measure out the toffee bits and reserve about 0.5 cup for the final garnish.

8. To assemble the trifle, place a layer of brownie pieces in the bottom of a clear trifle dish or large glass bowl, covering the base.

9. Spoon a layer of chocolate pudding over the brownies, spreading it gently to the edges. If using chocolate sauce or hot fudge, drizzle a thin ribbon over the pudding layer.

10. Add a layer of whipped cream over the pudding, smoothing it lightly with a spatula. Sprinkle a generous handful of toffee pieces over the whipped cream.

11. Repeat the layers—brownies, pudding, optional chocolate sauce, whipped cream, and toffee—until you reach the top of the dish or run out of ingredients. Make sure to save enough whipped cream and toffee for a pretty top layer.

12. Finish with a thick layer of whipped cream on top. Sprinkle the reserved toffee bits and a few brownie crumbs over the surface for texture and color.

13. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld and the brownies to soften slightly.

14. When ready to serve, scoop the trifle with a deep spoon, making sure each portion includes brownie, pudding, cream, and toffee. Enjoy chilled.