It’s a killer blog with so many great recipes and beautiful photography. This recipe is nothing short of fantastic, and I applaud Tessa’s culinary genius.
Brownies + chocolate cream pie filling + fresh whipped cream = pure decadence.
Tessa, you and I could become real good friends.
- 2 sticks unsalted butter, melted
- 2 cups granulated sugar
- 2 cups unsweetened natural cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 4 large eggs
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 5 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 3 tablespoons cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 3 large egg yolks
- 1 cup heavy cream, divided
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Preheat the oven to 325°F. Line a 9x13 inch pan with foil.
- In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined. Let cool if the butter is still hot. Mix in the vanilla and then the eggs, one at a time, stirring very well after each addition. Add the flour and blend well. Pour into prepared pan.
- Bake for 25 minutes, let cool, then place in the fridge to chill.
- 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 half of the cream, making sure to break up any lumps. Whisk in the egg yolks.
- Place the saucepan over medium heat and gradually whisk in the remaining half of the cream and all 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.
- 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.
While these brownies do take a little time, they are nothing short of fantastic.
They are so rich and incredibly decadent.
The brownie on the bottom is dense and fudgey while the chocolate pie filling is smooth and creamy. The fresh cream on the top rounds these flavors out beautifully, and you might fall into a chocolate coma after consuming.
But that’s never stopped me before.
Do me a favor and go check out Handle the Heat. Show Tessa some love, because she deserves it after bringing these brownies into the world!