Irish Brownies

For the Brownies

Preheat the oven to 160 degrees Celsius, and line a 9x5-inch loaf pan with parchment paper. In a microwave-safe bowl, combine the butter, sugar, and cocoa powder. Microwave for 30 seconds on HIGH.

Stir, and microwave for another 30 seconds on HIGH. Stir the mixture very well, and then add the salt and vanilla. Stir for 1 minute to cool the mixture.

Next, add in the egg, and stir until it is incorporated. Finally, add the flour and stir for 50 strokes.

Spread the batter into the pan. Bake for 23 minutes or until a toothpick inserted comes out with fudge crumbs. The surface of the brownies should be shiny and start to crack when they are done.

Let it cool completely in the pan and then lift out using the parchment paper. Chop into half-inch cubes when cool and set aside.

For the Irish Pudding

Whisk together the sugar, cornstarch and salt in the bottom of a saucepan. Slowly add the milk and egg yolk while whisking.

Turn the heat on the pan, and bring it up to a gentle simmer, while constantly whisking. Be sure to scrape the edges of the pan frequently to prevent lumps. Whisking vigorously will break up the lumps.

Remove the pudding from the heat when it thickens. Now stir in the Irish Cream Liquor and butter until melted.

In two small dishes, layer the brownie cubes with the pudding. Cover the trifles and refrigerate for at least 4 hours or overnight.

To Serve

Whip the heavy cream and powdered sugar together in a bowl with a hand mixer on HIGH until soft peaks form. Dollop each trifle with whipped cream, sprinkle with chocolate shavings and serve.