Bailey’s Chocolate Caramel Brownie Terrine is an elegant bread pudding made with chocolate brownie pieces, rich custard and Bailey’s Irish Cream. This impressive dessert is a must-have for holiday dinners!
I love brownies, bread pudding, and Bailey’s Irish Cream. Combine these three tasty ingredients and you have what just might be the perfect dessert.
The recipe is easy to make, but you do need a little time because the brownies have to dry overnight.
You simply whip up a batch of brownies, cut them into pieces to dry, like a brownie crouton, and then make the custard and bake.
Then, top with the Bailey’s-infused whipped cream and garnish with crushed chocolate toffees. It’s guaranteed to be the talk of your dessert table!
Why you’ll love this Bailey’s Chocolate Caramel Brownie Terrine
Great way to use up leftover brownies
Lovely alternative to traditional Christmas pudding or fruit cake for the holidays
Makes plenty to serve a crowd
Ingredients
For the Brownies:
Cake flour
Unsweetened cocoa
Baking powder
Salt
Eggs
Vanilla extract
Unsalted butter
Granulated sugar
For the custard:
Milk
Bailey’s Irish Cream
Heavy whipping cream
Granulated sugar
High quality bittersweet chocolate
Eggs
Pure vanilla
Dark chocolate covered caramels
How to Make a Brownie Terrine
This recipe is adapted from Holiday Baking by Sara Perry.
For the brownies:
Preheat the oven to 350.
Prepare a 9 x 13″ baking pan by lining with foil or parchment paper and then spray lightly with cooking spray. Set aside.
Sift together the flour, cocoa, baking powder and salt in a medium bowl, then lightly whisk together.
In a small bowl combine the eggs and vanilla, do not mix.
In a stand mixer fitted with a paddle attachment, add the butter and beat on low speed until creamy for 30 seconds.
Turn mixer to medium speed and add the sugar, beat until light and fluffy.
On low speed add the flour mixture in three additions, alternating with the egg mixture in 2 additions, until well blended.
Scrape the sides and bottom of the bowl as necessary.
Pour the batter into the prepared pan.
Bake 30 minutes, until a toothpick inserted into the center comes out clean.
Transfer to wire rack to cool.
Cut brownies into 1-inch cubes and let dry at room temperature for 6 to 8 hours.
For the custard:
Preheat oven to 325.
Butter a 2 quart pate or terrine mold, bread pan, soufflé dish or whatever container that you like.
Prepare a water bath by placing a terry-cloth towel into a roasting pan then place the terrine pan on top. This method prevents your pan from sliding and overcoming. Set this aside.
In a saucepan over medium heat bring the milk, cream, Baileys and sugar just to a simmer.
Place the chocolate into a medium bowl.
Pour the hot simmering cream mixture over the chocolate then let stand for 3-4 minutes.
Whisk until smooth.
In a small bowl whisk together the eggs and vanilla, then slowly mix this into the chocolate mixture.
To assemble and bake:
To assemble, tightly arrange the brownie cubes and the chopped caramels in the prepared pan, leaving some room at the top for the custard.
Pour the custard over the brownies and let stand.
Using a large spoon press the brownies down into the pan to be sure they are well saturated.
Add more custard then let sit and repeat the process. You want the custard above the brownies.
Place the prepared pan (water-bath) on the middle-shelf.
Pour hot water into the roasting pan; be careful not to get any into the terrine, until the water is half way up the sides of the terrine pan.
Bake until an instant-read thermometer reads 170 F, about 90 minutes.
Be sure to check after 60 minutes of cooking time, then check intermittently.
After terrine is finished, remove from oven to cool.
Refrigerate until well chilled.
To decorate:
To remove terrine from pan, set into a baking pan filled with warm water for a few minutes, then invert onto a cutting board or your serving plate.
Let terrine come to room temperature before cutting.
Serve with whipping cream, berries, caramel, or whatever garnish you would like.
NOTE: I like to garnish my terrine with Bailey’s whipped cream and some chocolate shavings. For this one I cut up pieces of caramel and dotted the top as well.
Tips & Variations
Add some nuts. Add some chopped walnuts or pecans to the brownie batter.
Drizzle it. Drizzle with caramel sauce or chocolate ganache.
Sub the Bailey’s. Choose your favorite liqueur instead.
Storage
This terrine is best stored in the refrigerator for up to 5 days in a covered storage container.
1 ½cupsunsalted butterat room temperature plus 3 tablespoons
1 ¾cupgranulated sugar
For the custard:
¼cupmilk
½cupBailey’s Irish Cream
1cupheavy whipping cream
¼cupgranulated sugarPLUS 2 Tablespoons
8ounceshigh quality bittersweet chocolatebroken into pieces
4eggsat room temperature
1tablespoonpure vanilla
6-10dark chocolate covered caramels chopped into pieces
Instructions
For the brownies:
Preheat the oven to 350.
Prepare a 9 x 13″ baking pan by lining with foil or parchment paper and then spray lightly with cooking spray. Set aside.
Sift together the flour, cocoa, baking powder and salt in a medium bowl, then lightly whisk together.
In a small bowl combine the eggs and vanilla, do not mix.
In a stand mixer fitted with a paddle attachment, add the butter and beat on low speed until creamy for 30 seconds.
Turn mixer to medium speed and add the sugar, beat until light and fluffy.
On low speed add the flour mixture in three additions, alternating with the egg mixture in 2 additions, until well blended.
Scrape the sides and bottom of the bowl as necessary.
Pour the batter into the prepared pan.
Bake 30 minutes, until a toothpick inserted into the center comes out clean.
Transfer to wire rack to cool.
Cut brownies into 1-inch cubes and let dry at room temperature for 6 to 8 hours.
For the custard and to bake:
Preheat oven to 325.
Butter a 2 quart pate or terrine mold, bread pan, soufflé dish or whatever container that you like.
Prepare a water bath by placing a terry-cloth towel into a roasting pan then place the terrine pan on top. This method prevents your pan from sliding and overcoming. Set this aside.
In a saucepan over medium heat bring the milk, cream, Baileys and sugar just to a simmer.
Place the chocolate into a medium bowl.
Pour the hot simmering cream mixture over the chocolate then let stand for 3-4 minutes.
Whisk until smooth.
In a small bowl whisk together the eggs and vanilla, then slowly mix this into the chocolate mixture.
Add the custard and bake:
To assemble, tightly arrange the brownie cubes and the chopped caramels in the prepared pan, leaving some room at the top for the custard.
Pour the custard over the brownies and let stand.
Using a large spoon press the brownies down into the pan to be sure they are well saturated.
Add more custard then let sit and repeat the process. You want the custard above the brownies.
Place the prepared pan (water-bath) on the middle-shelf.
Pour hot water into the roasting pan; be careful not to get any into the terrine, until the water is half way up the sides of the terrine pan.
Bake until an instant-read thermometer reads 170 F, about 90 minutes.
Be sure to check after 60 minutes of cooking time, then check intermittently.
After terrine is finished, remove from oven to cool.
Refrigerate until well chilled.
To assemble and decorate:
To remove terrine from pan, set into a baking pan filled with warm water for a few minutes, then invert onto a cutting board or your serving plate.
Let terrine come to room temperature before cutting.
Serve with whipping cream, berries, caramel, or whatever garnish you would like.
What a special dessert!