This makes a very pretty presentation.
Preheat oven to 350F. Grease a 15x10x1 baking pan. Melt the unsweetened chocolate; cool. Stir together the flour, baking powder, salt.
Beat butter with mixer on medium for 30 sec. Beat in sugar until fluffly. Add eggs, vanilla, melted chocolate; beat well. Add dry ingredients and milk alternately to the mixture. Stir in walnuts if using.
Bake 18 - 20 minutes until centre come clean when tested.
Cool on a wire rack.
In a large saucepan heat milk and cream over medium heat just until bubbles form around the edge of the pan. In a bowl, whisk together the eggs and sugar. Whisk in the cornstarch. Gradually whisk in the hot milk.
Return the entire mixture to the pan and bring to a boil, whisking constantly. Reduce heat to medium-low and continut to whisk constantly for another two minutes. Stir in vanilla. Strain the custard through a sieve into a liquid measure.
Measure 3 cups of custard into a bowl and whisk the remaining bittersweet chocolate in until smooth and uniform. Whisk the white chocolate into the remaining custard. Place plastic wrap directly on the surface of both custards and refrigerate until cold (approx 2 hours)
cut brownies into bite-sized pieces. Set aside 12 for garnish. Whip the whipping cream.
Scatter half the brownie pieces in the bottom of a 10 cup serving bowl. Spoon in half the dark chocolate custard and smooth the surface.
Sprinkle chopped Skor bars over the top reserving some for garnish. Spoon the white chocolate custard over and smooth the surface.
Scatter the remaining half of the brownie pieces over the white custard . Spoon the remaining dark chocolate custard over and smooth the surface.
Top with the whipped cream. Garnish with remaining brownies pieces and Skor pieces.
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