Chocolate Brownie Terrine is a traditional American recipe for a classic New Year dessert of a chocolate brownie terriene. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Brownie Terrine.
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Here is a classic American New Year dessert of cubed chocolate brownies baked in chocolate custard --- effectively a posh bread and butter pudding. Served garnished with raspberries or redcurrants this is an indulgent accompaniment to a glass of champagne.
Ingredients:
For the Brownie Mix:
175g (11/3 cups) fine cake flour
90g (3/4 cup) unsweetened cocoa powder (at least 70% cocoa solids)
3/4 teaspoon baking powder
1/2 teaspoon sea salt
5 eggs, at room temperature
1 teaspoon vanilla extract
300g (11/2 cups) plus 3 tbsp unsalted butter, at room temperature
350g (13/4 cups) granulated sugar
For the Chocolate Custard:
180ml (3/4 cup) milk
1 cup double (heavy) cream
75g (1/4 cup plus 2 tbsp) granulated sugar
225g (8 ounces) high-quality dark (bitter- sweet) chocolate, broken into small pieces
4 eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon Cognac (optional)
Method:
For the brownies: Begin by lightly greasing a 33.5 x 22.5 x 5cm (13 x 9 x 2 in) baking pan with cooking oil or cooking spray. To make the brownies easier to remove, line the pan lengthwise with a 42.5 x 22cm (17 x 8 in) sheet of baking parchment, using the overhang as handles. Lightly grease the parchment and set aside.
Sift together the flour, cocoa, baking powder, and salt into a mixing bowl and whisk gently to ensure thorough mixing. Break the eggs into a small bowl, and add the vanilla, but do not beat.
Cream together the butter and sugar until pale and fluffy. Bet in the flour mix, alternating with the eggs, adding in three separate additions. Continue mixing until well blended, scraping down the sides and bottom of the bowl as necessary. Spread the batter into the prepared pan.
Transfer to an oven pre-heated to 180ºC (350ºF) and bake for about 30 minutes, or until the top springs back when lightly touched and a toothpick inserted in the centre emerges cleanly. Transfer to a wire rack to cool then cut into 3cm (1-inch) cubes. Leave these cubes out to dry, exposed to the air, for 6 to 8 hours or overnight.
For the custard: Preheat the oven to 160ºC (325ºF). Butter a 2l (2-quart) porcelain terrine mould, a bread pan, a soufflé dish, or any other similar container. Prepare a water bath by placing a terry-cloth washcloth in the bottom of a roasting pan and place the terrine on top of it. (This prevents the dish from sliding, insulates the bottom of the terrine, and helps prevent overcooking.) Set aside.
In a saucepan over medium heat, bring the milk, cream, and sugar just to a simmer. Place the chocolate in a medium heat-proof bowl. Pour the hot cream mixture over the chocolate, allow this mixture stand for 3 to 4 minutes, then whisk until smooth.
In a small bowl, whisk together the eggs, vanilla, and Cognac, then slowly whisk this mixture into the chocolate until just combined. Scrape any foam off the top and discard.
TO ASSEMBLE: Tightly arrange the brownie cubes in the prepared mould, leaving room at the top for the custard to cover them. Pour the custard over the brownies and let stand for a few minutes. Using a large spoon, poke and press the brownies to make sure they are well saturated. Add more custard, if necessary, to thoroughly cover the brownies (they’ll absorb liquid as they bake).
Using oven mitts, pull out the middle oven shelf partway, and place the prepared roasting pan on it. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the terrine. Bake for about 90 minutes, or until an instant-read thermometer inserted in the middle reads 75ºC (170ºF). Check after 60 minutes, then keep checking intermittently. The finished terrine will be very firm. Cool to room temperature, then refrigerate until well chilled.
To remove the terrine, place the baking dish in a warm water bath for a few minutes, then invert it onto a cutting board or serving platter. Use a stencil or dust freely with powdered sugar. Allow the terrine to come to room temperature before slicing and serving.
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