Chewy Brownies with Brandy Custard Sauce

Brownie dripping with Brandy cream sauce garnished with sugared cranberries

5 from 1 vote

An easy take on traditional Christmas pudding. A dense, chewy crumb with a creamy, custard topping. Brandy is traditional but you could use your favourite liqueur or orange juice if you prefer.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 337kcal

Author: Carolyn Hetke

Ingredients

Brownie

¾ cup unsalted butter cubed
1 cup flour
¾ cup cocoa powder (Dutch processed)
½ teaspoon salt
2 cups Medjool dates pitted and packed
1 ½ cups water
3 eggs
2 teaspoon vanilla extract

Custard

3 Tbsps good quality maple syrup (or substitute honey)
2 egg yolks
1 ½ teaspoon cornstarch
1 cup cream 5% or 10%
2 Tbsps brandy
1 teaspoon vanilla extract
1 recipe sugared cranberries for garnish, optional

Instructions

Brownie

Preheat oven to 325 degrees.
Spray a 9 or 10" spring form pan with cooking spray and line the removable bottom with parchment paper.
Whisk the flour, cocoa and salt together in a medium bowl til well mixed.
Combine dates and water in a large sauce pan. Bring them to a boil and simmer until dates are very soft and most of the water has evaporated. -about 8-10 minutes of simmering. Mash the dates until they make a thick paste. Remove from heat and stir in the butter. Stir until it is all melted.
Stir the eggs in vigorously, one at a time. Whisk in the vanilla.
Fold the flour into the date mixture ⅓ at a time.
Transfer the thick batter to the spring form pan. Smooth the top so it is even.
Bake 25 to 30 minutes until a toothpick comes out clean.
Allow brownies to cool about 15 minutes. Run a knife along the outer edge of the brownies to loosen them from the sides. Open the outer ring and transfer the brownie onto your serving platter.

Custard

In a medium bowl, whisk egg yolks and cornstarch together. Ensure there are no lumps then whisk inthe maple syrup.
Bring milk, brandy and vanilla just to a simmer in a medium saucepan. Add half the milk mixture to the yolk mixture whisking vigorously the whole time. Whisk this back into the saucepan with the remaining milk mixture. Continue to cook, stirring constantly, until thickened -1-2 minutes.
Sift icing sugar over the top of the cooled cake if desired. To serve cut a thin brownie wedge. Drizzle with warm custard and garnish with Sugared Cranberries if desired.

Notes

Variation: Reduce butter in the brownies to ⅔ cup and add 3 Tbsps chopped raisins and 3 Tbsps chopped dried cranberries. Bake in a 9"X 9" square pan or 9" round pan for 30 minutes.

Nutrition