Triple Chocolate Brownies

Directions

1. Preheat the oven to 300 degrees F. Butter and flour a small baking dish. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients and mix to combine. Pour batter into greased and floured baking dish and bake for 30-45 minutes. Check for doneness with the tried-and-true toothpick method. When the brownies are finished, remove them from the oven and rest them on a cooling rack.
2. In a small mixing bowl, whip heavy cream until it reaches a stiff peak. Add all other ingredients and begin to fold in with the whipped cream. Careful not to over mix causing the cream to deflate. Reserve cold for service.
3. In a bowl, whisk egg yolks, sugar, flour, and cornstarch. In a saucepan bring the milk to a simmer. When milk is simmering, whisk half the mixture into the eggs, then whisk the egg-milk mixture into the saucepan. Cook the pastry cream over low heat, whisking constantly until thick. About 2 minutes. Off the heat, whisk in the dark chocolates until melted. Transfer to a bowl, cover with plastic wrap, and refrigerate until cool. About 2 hours.