Boston Cream Brownies

This recipe for Boston Cream Brownies riffs on the classic chocolate lovers’ dessert, Boston cream pie, and it starts with boxed brownie mix.

If I had to choose just one dessert to eat for the rest of time, I’d pick brownies. They are rich, chewy (or cakey, if that’s your preference), and chocolate-y. They’re a cinch to make from scratch, and even easier to make from a boxed mix. In fact, brownie mix is one of the few baking mixes that I consistently keep on hand for quick and easy after-dinner treats.

Brownie batter takes just minutes to make, so I spend the rest of my baking time dreaming up new flavor mash-ups. An idea struck when I saw Molly Allen’s Boston cream pie bars. I couldn’t get over the thick, pudgy layer of vanilla custard and the rich chocolate topping. The only thing that could make these bars better in my mind was to assemble them on a brownie base, so that’s what I did to make Boston cream brownies. If you love brownies as much as I do, this takes them up to the next level.

Why you’ll love it

• Three decadent layers. This bar dessert is made with layers of chocolate ganache, rich vanilla custard, and chewy brownie.
• Plenty to share. These are deliciously rich, so bite-size portions will satisfy everyone’s sweet tooth. One batch goes a long way.

Key ingredients in Boston cream brownies

• Boxed brownie mix: Use your favorite boxed brownie mix and grab the ingredients listed to make the batter on the package. Depending on the brand, you may need vegetable oil or melted butter, water or milk, and an egg or two.
• Instant vanilla pudding mix: Use 3 (3.4-ounce) boxes of instant vanilla pudding mix instead of homemade pastry cream to make this dessert even easier. Make sure to buy the instant variety and not cook and serve.
• Semi-sweet chocolate chips: Semi-sweet chocolate chips are the base of the rich ganache layer.
• Heavy cream: Stir some of the heavy cream into the instant pudding mix for the custard layer, then heat the rest until simmering and pour over chocolate for the ganache.
• Corn syrup: This ingredient (which isn’t the same as high fructose corn syrup) gives the ganache a glossy finish.

Boston Cream Brownies

Serves 24

Ingredients:

• 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

Directions:

Make the brownie layer:

1. Heat the oven to 325 F. Generously coat a 9-by-13-inch baking pan with cooking spray. Line the bottom and sides of the pan with two pieces of overlapping parchment paper, arranging them perpendicular to each other so that the paper extends over all four sides by a few inches.
2. 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.
3. 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.

Make the custard and ganache:

1. 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.
2. 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.
3. 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.
4. 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.

Recipe note: Refrigerate the brownies in an airtight container for up to three days.

Love brownies? Put these in your sweet treats rotation!

Cream Cheese Brownies
Decadent One-Pan Skillet Brownies
Dark Heart Brownies

Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

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