Chocolate Cream Pie Brownies
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Chocolate Cream Pie Brownies
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Chocolate Cream Pie Brownies have a rich fudgy brownie bottom, a layer of luscious chocolate cream pie filling, and are topped with homemade whipped cream.
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Ingredients
For the brownies:
- 2 unsalted butter 226 grams, melted
- 2 cups granulated sugar 400 grams
- 2 cups unsweetened natural cocoa powder 200 grams
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 egg large
- 1 cup all-purpose flour 127 grams
For the filling:
- 2 tablespoons butter unsalted
- 5 ounces semisweet chocolate 142 grams, chopped
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar 100 grams
- 3 tablespoons cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 egg large yolks
- 1 cup heavy cream 237 ml, divided
- 2 cups whole milk 473 ml
For the topping:
- 1 cup heavy cream 237 ml
- 1/4 cup powdered sugar 31 grams
- 1/2 teaspoon vanilla extract
Instructions
Make the brownies:
- Preheat the oven to 325°F. Line a 13 by 9-inch pan with foil, leaving an overhang.
- In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Pour into prepared pan.
- Bake for 25 minutes. Let cool to room temperature then place in the fridge to chill.
Make the filling:
- In a large bowl, place the butter, chocolate, and vanilla.
- In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in 1/2 cup of the cream, breaking up lumps with vigorous whisking. Whisk in the egg yolks.
- Place the saucepan over medium heat and gradually whisk in the remaining cream and the milk. Bring to a boil, whisking constantly, until the mixture thickens. Boil for 1 minute.
- Remove from heat and pour the hot milk mixture over the butter mixture. Whisk until the butter and chocolate are melted and the mixture is smooth. Pour the mixture through a strainer and over the chilled brownies. Press plastic wrap against the surface of the filling and return to the fridge to chill for at least 2 hours.
Make the topping:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream for 30 seconds. Add the sugar and vanilla and beat until the cream forms soft peaks. Gently spread the whipped cream over the brownies. Cut into squares and serve.
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