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Brownie and vanilla custard slice
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Prep Time:
220 minutes
Cook Time:
35 minutes
Total Time:
255 minutes
Irresistible nutty dark chocolate brownie base with creamy buttercream and rich chocolate topping. Pure indulgence.
Ingredients:
  • 200g dark chocolate, chopped
  • 150g unsalted butter, chopped
  • 2 eggs
  • 170g (3/4 cup) raw sugar
  • 115g (3/4 cup) plain flour
  • 100g (1 cup) walnut halves, lightly toasted, chopped
  • 100g unsalted butter, at room temperature
  • 300g (2 cups) pure icing sugar
  • 35g (1/4 cup) vanilla custard powder
  • 60ml (1/4 cup) thickened cream
  • 150g dark chocolate, chopped
  • 25g unsalted butter, chopped
Instructions:
  • Preheat the oven to 180C/160C fan forced and generously grease a 20 x 30cm slice pan. Line the pan with baking paper, leaving enough overhang on the two long sides.
  • In a large heatproof bowl, melt the chocolate and butter together over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally for 5 minutes until melted. Remove from heat and let it cool slightly.
  • Whisk eggs gently in a separate bowl, then combine with chocolate, sugar, flour, and walnuts. Stir until just mixed (avoid over mixing). Pour the batter into the prepared pan, smoothing the top. Bake for 25 minutes or until set. Allow to cool for 1 hour before serving.
  • To prepare the vanilla custard, use electric beaters to whip the butter, icing sugar, and custard powder in a bowl for 2 minutes until fully blended. Incorporate the cream and continue beating until smooth. Smooth the mixture over the brownie and refrigerate for 1 hour until the custard sets and becomes chilled.
  • To prepare the chocolate glaze, combine the chocolate and butter in a small saucepan over medium heat. Swirl the pan as the mixture melts evenly. Remove from heat, stir until smooth, and glossy. Pour over the custard layer, spreading evenly with a palette knife. Chill in the fridge for 1 hour to set the glaze. Lift the slice using the baking paper and cut into 24 squares.

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