For the brownies- Preheat the oven to 325F. Line an 13 by 9-inch pan with foil, leaving an overhang. In a large bowl combine the 2 sticks butter, 2 cups sugar, 2 cups cocoa powder, and 1/2 tsp salt. Stir until well combined. Let cool if the butter is still hot. Stir in the 1 tsp vanilla and then the whole 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.
For the filling- In a large bowl, place the 2 tbsp butter, chocolate, and 1 tsp vanilla. In a medium saucepan, combine the 1/2 cup sugar, 3 tbsp cocoa powder, cornstarch, and 1/4 tsp 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 1/2 cup 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.
For the topping- In the bowl of an electric mixer fitted with the whisk attachment, beat the 1 cup cream for 30 seconds. Add the powdered sugar and 1/2 tsp vanilla and beat until the cream forms soft peaks. Gently spread the whipped cream over the brownies. Cut into squares and serve.
Originally Submitted
10/1/2013
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