Tessa's Recipe Rundown
Taste: So super chocolaty and wonderful.
Texture: The brownies are ultra fudgy while the cream pie filling is thick and creamy. The light-as-air whipped cream on top just puts this dessert on a whole new level.
Ease: More time consuming and messy than straight-up brownies. Be sure to strain the cream pie filling through a fine sieve to get any curdled pieces of egg out.
Appearance: Doesn’t it just look dreamy?
Pros: Fabulous dessert for chocolate lovers like myself.
Cons: Dirties quite a few dishes and takes some time.
Would I make this again? For special occasions, these were a HIT this past Thanksgiving!
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What TV shows have you guys been getting into lately?
I’ve been liking This Is Us as a substitute for Parenthood, but what I’m really counting down the days on is the premiere of Homeland and The Americans. Anyone watch those shows? I’m obsessed!! And I might also watch a weekly episode of a few Real Housewives shows… but lets keep that between us.
I am a big fan of TV, I can easily get addicted to shows and spend way too much time watching. Working from home with Netflix just a room away is dangerous. It’s gotten to the point where I’d rather binge watch a season of a TV show then go to the movies which I guess just really highlights the millennial in me, ha!
One of my favorite guilty pleasures is sitting down on the couch with a recorded show ready to go and a homemade dessert in hand. That is the perfect end to my day. These Chocolate Cream Pie Brownies are incredibly rich, chocolaty, and indulgent and are perfect for evening TV watching, though they are easier to eat with a fork! If you love chocolate, you’re going to adore these brownies.
I actually cut them into little bite sized pieces and served them at Thanksgiving (along with 3 pies). I know some people just want a little bite of something sweet after such a rich meal, but these ended up being the surprise hit of the holiday.
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Ingredients
For the brownies:
- 2 sticks (226 grams) unsalted butter, melted
- 2 cups (400 grams) granulated sugar
- 2 cups (200 grams) unsweetened natural cocoa powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla
- 4 large eggs
- 1 cup (127 grams) all-purpose flour
For the filling:
- 2 tablespoons unsalted butter
- 5 ounces (142 grams) semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 3 large egg yolks
- 1 cup (237 ml) heavy cream, divided
- 2 cups (473 ml) whole milk
For the topping:
- 1 cup (237 ml) heavy cream
- 1/4 cup (31 grams) powdered sugar
- 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.
It looks soooo tasty. Since I’m from sweden we don’t have butter in sticks, so my question is how much is the butter in gram?
Thank
2 cups of cocoa, is that right? That is a huge amount of cocoa. I’m going to make these for my sisters birthday, They look delicious.
Yep! This makes an entire 9×13-inch pan so it’s a pretty big amount of everything 🙂 Happy birthday to your sister!
I have to say thank you, thank you, thank you!!! I never post comments for anything but I had to tell you this recipe is absolutely delicious!!! I made it today for an “after Thanksgiving” gathering and it was a huge hit! I also made your brown butter toffee chocolate chip cookies and they are also delicious. Thanks for all your recipes! Can’t wait to try more!
I made the first two layers of these brownies yesterday, and wanted to ask what the consistency of the filling should be before pouring on the butter/chocolate mixture? I ended up whisking until it was more like a pudding – is that right? Thanks! 🙂
Wow these look so rich and heavenly! Love when a brownie is more than just a brownie.
how do you think it would work to make box brownies, put chocolate pudding on top and cover with coolwhip?
These look absolutely amazing! Can’t wait to make them!
these look super delicious!
These look so delicious, but is there a trick to cutting them? I would think the whipped cream would drag down to the brownie and not look quite as pretty.
They’re actually pretty easy to cut! I used a big sharp knife and just wiped it off with warm water between cuts to avoid smearing the whipped cream.
If I want to transport them to a party after work, do I just store them in the fridge overnight? Or should I wait to put the layers together until I’m ready to serve?
You could store them covered overnight in the fridge but if you have time I would hold off on topping with the whipped cream until as late as possible!
Omg. YES! I flippin love these, Tessa!
These look amazing! I would gladly eat these bad boys for breakfast!