Brownie Custard Dessert Food

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

BROWNIE CUSTARD DESSERT

Steps:

• 1. Preheat oven to 350. Mix your cocoa, eggs, flour, sugar, vanilla and melted butter in a standard mixer. Pour into a 9 or 10 inche baking dish evenly and bake.
• 2. Bake in 350 oven 25-30 minutes or until brownies test done in center with tooth pick. Remove from oven and let cool slightly.
• 3. In a medium saucepan pour your milk and your pkgs. of pudding mix and heat over medium heat until thick and bubbling, stir constantly. Remove from heat and pour evenly over warm brownies. Cover with clear wrap fitted even to lay flat on surface and in corners on top of pudding, so skin won't form on top and place in refrigerator 1 hour or until chilled well.
• 4. Now remove clear wrap off pudding and frost with cool whip and sprinkle with chocolate shavings. I have made this as a birthday cake many times.

CHOCOLATE BROWNIE TRIFLE

Steps:

• Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool.
• Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan to gently bash the bag of Maltesers a few times to crush a little, then sprinkle about three-quarters over the brownies. Spoon the cooled chocolate custard all over the top, then cover and chill.
• Make the final layer by combining the cream and 100ml Irish cream liqueur in a bowl. Sift over the icing sugar, then whip until soft peaks form. Cover and chill until you're ready to serve.
• To serve, give the cream a quick mix, then spoon on top of the chocolate custard. Scatter over the last few crushed Maltesers to decorate.

PEANUT BUTTER CUSTARD BROWNIE PIE

Steps:

• 1. Prepare brownie mix and pour 1/2 full in a spray pie plate. Bake according to directions just shy by 5 minutes.
• 2. While brownies are baking, in a medium saucepan bring milk, butter, sugar, and salt to a boil while stirring occasionally.
• 3. In a medium bowl, whisk water and corn starch until smooth. Then whisk in egg yolks. Pour this mixture into milk mixture over medium heat and whisk until thick.
• 4. Remove from heat and stir in 4 Tbsp of peanut butter. Put aside.
• 5. Remove brownies 5 minutes before totally finished baking. Take a large spoon and press brownie mixture into and up the sides of pie plate.
• 6. Pour in peanut butter custard.
• 7. Now for the topping. In a medium bowl, mix softened cream cheese with confectioners' sugar and 3 Tbsp of peanut butter. Then fold in Cool Whip until there are no more streaks.
• 8. Top pie with Cool Whip mixture. Sprinkle with chopped peanuts and chocolate chips. Refrigerate (also good frozen).

CHOCOLATE CUSTARD RECIPE

Steps:

• Heat all but 2 tbsp of the milk in a medium-sized non-stick pan.
• Sift the cocoa, sugar and cornflour into a heatproof bowl.
• Add the yolks and reserved milk then stir to make a thick, smooth paste.
• Stir in the hot milk then pour the mixture back into the pan and stir gently over a low heat until the custard thickens.
• Don't let the mixture boil or the eggs will scramble.
• Pour into a jug and serve hot with the pudding.