Decadent layered chocolate dessert (Printable)

Fudgy brownie base, rich chocolate pudding, and fluffy cream create a luscious layered dessert.

# Ingredient List:

→ Brownie Base

01 - ½ cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ teaspoon salt

→ Chocolate Pudding Layer

08 - ½ cup granulated sugar
09 - ¼ cup unsweetened cocoa powder
10 - 2 tablespoons cornstarch
11 - ¼ teaspoon salt
12 - 2 cups whole milk
13 - 2 large egg yolks
14 - 2 oz bittersweet chocolate, chopped
15 - 1 teaspoon vanilla extract

→ Whipped Cream Topping

16 - 1½ cups heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - 1 teaspoon vanilla extract
19 - Chocolate shavings or cocoa powder for garnish

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan.
02 - Melt butter in a mixing bowl. Whisk in sugar, eggs, and vanilla extract until smooth. Sift together flour, cocoa powder, and salt, then fold into wet ingredients until just combined.
03 - Spread batter evenly in prepared pan. Bake for 20 to 22 minutes until a toothpick comes out with moist crumbs. Let cool completely.
04 - In a saucepan, whisk sugar, cocoa powder, cornstarch, and salt. Gradually add milk, whisking constantly. Cook over medium heat, stirring until thickened and bubbly, about 5 to 7 minutes.
05 - Beat egg yolks in a small bowl. Slowly whisk a few spoonfuls of hot pudding into yolks to temper. Return yolk mixture to saucepan and cook for 2 to 3 minutes, stirring constantly.
06 - Remove pudding from heat. Stir in chopped bittersweet chocolate and vanilla extract until smooth. Cool for 10 to 15 minutes, stirring occasionally.
07 - Pour pudding over cooled brownie base. Cover surface with plastic wrap to prevent skin formation and chill for at least 1 hour.
08 - Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl using an electric mixer or whisk until soft peaks form.
09 - Spread whipped cream over chilled pudding layer. Garnish with chocolate shavings or dust cocoa powder on top.
10 - Refrigerate for at least 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's honestly three desserts in one layer, so you get that fudgy brownie satisfaction, silky pudding richness, and airy cream all at once.
  • Most of the work happens ahead of time, which means you can actually relax when guests arrive instead of frantically whisking in your kitchen.
  • The flavor deepens as it sits, so it tastes even better the next day if you have the willpower to wait that long.
02 -
  • Tempering the egg yolks is not optional—skip this step and you'll have scrambled pudding instead of silky smoothness, which happened to me exactly once and taught me forever.
  • The brownie base needs to be completely cool before the pudding goes on, or the heat will cause the pudding to break; I learned this one the messier way.
  • Pressing plastic wrap directly onto the pudding surface saves you from the dull, rubbery skin that forms on exposed chocolate pudding and ruins the whole experience.
03 -
  • Use a springform pan instead of a regular pie dish—the sides release cleanly, and you can actually slice and serve beautiful individual portions without the pie falling apart.
  • Whip your cream just before serving; over-whipped cream separates and gets grainy, and there's nothing sadder than watching the texture fall apart as you spread it.
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