Ingredients:
- 1 cup (2 sticks, 227g) unsalted butter, cut into cubes
- 8 ounces (225g) bittersweet chocolate, chopped
- 1 ½ cups (300g) granulated sugar
- ½ cup (60g) unsweetened cocoa powder
- ½ teaspoon (3g) salt
- 2 large (100g) eggs
- 1 teaspoon (5ml) vanilla extract
- ¾ cup (90g) all-purpose flour
- 3 cups (720ml) whole milk
- 6 large (300g) egg yolks
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) cornstarch
- 4 ounces (115g) bittersweet chocolate, chopped
- 1 teaspoon (5ml) vanilla extract
- 2 cups (480ml) heavy cream, cold
- ¼ cup (30g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- ¼ cup (60ml) coffee liqueur (e.g., Kahlua) or brandy (for soaking brownies)
- Chocolate shavings, fresh berries (for garnish)
Instructions:
- Bake the Brownies: Preheat oven, prepare pan. Melt butter and chocolate, then stir in sugar, cocoa, and salt. Beat in eggs and vanilla, then fold in flour. Bake until set but still fudgy. Cool completely.
- Make the Chocolate Custard: Heat milk. Whisk together egg yolks, sugar, and cornstarch. Temper the egg mixture with hot milk. Cook until thickened, then remove from heat and stir in chocolate and vanilla. Cool, stirring occasionally to prevent a skin from forming.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the Trifle: Cut brownies into bite-sized pieces. If using, drizzle brownies with liqueur. Layer brownies, custard, and whipped cream in the trifle bowl. Repeat layers for this chocolate brownie trifle.
- Chill: Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to meld.
- Garnish: Decorate with chocolate shavings, fresh berries, or any other desired toppings just before serving.