Brown Butter Brownie Trifles

December 23, 2020
1 Ratings
Photo by Gabe Schilke
  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 6
Author Notes

Taken from here:

for the purpose of saving. All credit is to original author.

Modified to use Trader Joe’s Gluten Free Chocolate Chip Brownie Mix for simplicity and accommodation. —Gabe Schilke

What You'll Need
  • Chocolate Diplomat Cream Layer
  • 1 cup Milk
  • 1/2 tablespoon Vanilla
  • 3 Egg yolks
  • 1/3 cup Sugar
  • 1/8 cup Cornstarch
  • 1/2 tablespoon Unsalted butter
  • 1/4 cup Chocolate chips
  • 1 1/2 cups Heavy whipping cream
  • Brownie and Whipped Cream Layers
  • 1 Box of Trader Joe’s Gluten Free Chocolate Chip Brownie Mix
  • 1 1/2 cups Heavy whipping cream
  1. Chocolate Diplomat Cream Layer
  2. Add the milk to a medium saucepan, place over medium heat and bring to a boil.
  3. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.
  4. Whisk the hot milk gradually into the egg mixture until incorporated.
  5. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.
  6. Remove from the heat and stir in the chocolate chips and butter until melted. Let cool slightly.
  7. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill about an hour.
  8. Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip. Fold the whipped cream into the chocolate pastry cream.
  1. Brownie and Whipped Cream Layers
  2. Bake brownies according to the instruction on the box. Whip the cream.
  3. For assembly: In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.

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