# What You’ll Need:
→ Brownie Base
01 - ½ cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ tsp salt
→ Chocolate Pudding Layer
08 - ½ cup granulated sugar
09 - ¼ cup unsweetened cocoa powder
10 - 2 tbsp cornstarch
11 - ¼ tsp salt
12 - 2 cups whole milk
13 - 2 large egg yolks
14 - 2 oz bittersweet chocolate, chopped
15 - 1 tsp vanilla extract
→ Whipped Cream Topping
16 - 1½ cups heavy whipping cream
17 - 2 tbsp powdered sugar
18 - 1 tsp vanilla extract
19 - Chocolate shavings or cocoa powder for garnish
# Step-by-Step:
01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan thoroughly.
02 - Melt butter in a mixing bowl. Whisk in sugar, eggs, and vanilla extract until smooth. Sift in flour, cocoa powder, and salt. Stir until just combined.
03 - Spread batter evenly in the prepared pan. Bake for 20–22 minutes, or until a toothpick comes out with moist crumbs. Cool completely before proceeding.
04 - In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble, about 5–7 minutes.
05 - Beat egg yolks in a small bowl. Gradually whisk a few spoonfuls of hot pudding into yolks to temper, then whisk yolk mixture back into saucepan. Cook for 2–3 minutes, stirring constantly.
06 - Remove from heat. Stir in chopped chocolate and vanilla until smooth. Cool for 10–15 minutes, stirring occasionally.
07 - Pour pudding over cooled brownie base. Cover with plastic wrap, pressing it directly onto the pudding surface. Chill for at least 1 hour.
08 - In a cold bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
09 - Spread whipped cream over the chilled pudding layer. Garnish with chocolate shavings or a dusting of cocoa powder. Chill pie for another 30 minutes before slicing and serving.
