Death By Chocolate

Total Time:
2 hr 15 min
1 hr 30 min
45 min

12 to 16 servings

  • 2 cups heavy cream
  • 1 teaspoon almond extract
  • 1/4 cup confectioners' sugar
  • 1 recipe Decadent Brownie, room temperature, recipe follows
  • 1 recipe Chocolate Pudding, room temperature, recipe follows
  • 5 (1.4-ounce) bars chocolate covered toffee
  • Decadent Brownies:
  • 1 1/4 sticks unsalted butter, plus more, softened, for pan
  • 1 cup unsweetened natural cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1 1/3 cup sugar
  • 1 1/4 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2/3 cup all-purpose flour
  • 1 1/2 cups semisweet chocolate chips
  • Chocolate Pudding:
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 1/3 cup all-purpose flour
  • 2 eggs
  • 4 egg yolks
  • 2 cups milk, divided
Watch how to make this recipe.
  • Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls

  • Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.

  • When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.

  • For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.

  • Garnish with more crumbled toffee bars. Repeat with remaining ingredients.

Decadent Brownies:
  • Preheat your oven to 325 degrees F.

  • For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.

  • While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.

  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.

  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.

  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.

Chocolate Pudding:
  • Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.

  • Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

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4.3 12
why is it playing this flip flop advertisement kept playing over and over, i didnt come here for a backyard something, i came here to look for recipes duhhhhh item not reviewed by moderator and published
I thought this was so decadent and lots of different textures...we just loved it! Another great recipe Anne: item not reviewed by moderator and published
I made this for a graduation party where we had a dessert bar. It was a total hit!! I am planning on making it again for a church functions and will be changing a few things: 1. The brownies had a bit too much chocolate chips. I would add maybe 1/4 to a 1/2 cup less than what the recipe calls for. 2. I would have preferred more pudding in between the layers, so I will be making more of that. 3. the whipped cream was a nice contrast to all the chocolate, but considering it is called death by chocolate, I think I might add white chocolate to the whipped cream, or maybe just add dark chocolate. item not reviewed by moderator and published
Pretty tasty, but I wasn't that impressed with the pudding at all. In the past, I've made homemade pudding with corn starch rather than flour and I think I prefer it that way. Seems to have better, silkier texture. Epicurious has an amazing chocolate cream pie recipe and the chocolate pudding in the recipe is amazing. I will stick with that recipe for my chocolate pudding from now on. Other than the pudding, pretty decent recipe. Better the next day I think. item not reviewed by moderator and published
OH. MY. GOD!!!! Anne you are the best dessert maker ever!!!! : item not reviewed by moderator and published
It was deeeelicous. But I think it could a bit more was addictive item not reviewed by moderator and published
Sooooo Gooooood!!! I used box brownie mix, but did make chocolate pudding. I brought it to work and it was a huge hit! The crunch from the toffee and rich and thick pudding! Addictive! item not reviewed by moderator and published
Well my mom and I have only made the brownies and the pudding so far. We are waiting for them to cool at the moment. Then we are going to combine and make this delicious looking parfait. Can't wait. We had a lot of fun baking together as usual. item not reviewed by moderator and published
Just made the brownies so far. Quick, easy, rich, delicious and addictive. Whipped cream and toffee candy can only make them that much better. item not reviewed by moderator and published
I'm sure there are many people who have come up with some variation of this recipe so don't think anyone can claim it as their own. :o) Myself I would probably put some caramel in there somewhere or maybe even strawberries. I also wouldn't put it in a big bowl as really would be hard to plate up without looking like a mess. I would use individual dessert bowls. Hmm... how do you make chocolate whipped cream? item not reviewed by moderator and published
Very good dessert....have made it many times before....for years. So was a little taken about when Anne said it was a dessert created by her aunt? I don't think so.....but, it is a very tasty dish. My daughter uses butterfinger candy instead of toffee. item not reviewed by moderator and published
Why wasn't the whipped cream chocolate as well? It is Death By Chocolate... Isn't it? item not reviewed by moderator and published

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