Description
A delicious recipe for Boston Cream Brownies that combines rich brownie layers with creamy custard and smooth chocolate ganache.
Ingredients
Scale
- 1 (16- to 18-ounce) box brownie mix
- Vegetable oil or butter, water or milk, and eggs needed for brownie mix (see package directions)
- 3 (3.4-ounce) boxes instant vanilla pudding mix
- 4 3/4 cups cold heavy cream, divided
- 1 1/2 cups semi-sweet chocolate chips (about 9 ounces)
- 1/4 cup light corn syrup
Instructions
- Heat the oven to 325°F. Generously coat a 9×13-inch baking pan with cooking spray. Line the bottom and sides of the pan with 2 pieces of overlapping parchment paper, arranging them perpendicular to each other so that the paper extends over all 4 sides by a few inches.
- Prepare the batter from 1 (17- to 18-ounce) box brownie mix according to the package directions. Transfer to the baking pan and smooth out the top.
- Bake until the top is dry and smooth and a tester inserted into the center comes out clean, about 25 minutes. Place on a rack and let cool for at least 1 hour.
- Whisk 3 (3.4-ounce) boxes instant vanilla pudding mix and 3 3/4 cups of the cold heavy cream together in a large bowl until smooth; it will be very thick. Spread evenly over the brownie layer. Refrigerate for at least 10 minutes. After about 5 minutes, make the ganache.
- Place 1 1/2 cups semi-sweet chocolate chips and 1/4 cup light corn syrup in a medium heat-proof bowl. Bring the remaining 1 cup heavy cream to a full simmer in a small saucepan over medium heat. Pour over the chocolate and let it sit for 1 minute. Whisk until the chocolate is melted and the ganache is smooth.
- Let cool for 3 minutes if you’d like to pour on the ganache for a smooth finish, or let cool for 5 minutes if you’d like to make a swooping pattern in the ganache.
- Pour the ganache over the custard in an even layer. Use the back of a spoon or butter knife to make a swooping pattern in the ganache if desired. Refrigerate until set, at least 2 hours.
- Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 24 pieces, wiping the knife clean between each cut for the cleanest-looking slices.
Notes
- Ensure the brownie layer is completely cooled before adding the custard.
- For best results, refrigerate the brownies for a longer time to allow the layers to set properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: Approximately 250
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
Keywords: Boston Cream Brownies Recipe