Take your taste buds on a journey to the end of the rainbow. Personal brownie bowls filled with homemade butterscotch pudding and topped with edible gold coins mean these pots ‘o gold have us feelin’ lucky.
Cook Time
40 minutes
Total Time
1 hr 10 min
Yield
6 servings
Ingredients
Butterscotch Pudding
6 large egg yolks
6 tablespoons cornstarch
1 ½ cups dark brown sugar (300 g), packed
6 tablespoons water
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup whole milk (240 mL), room temperature
2 cups heavy cream (480 mL), room temperature
6 tablespoons unsalted butter, cubed, room temperature
1 teaspoon flaky sea salt
Brownie Batter
1 cup 70% dark chocolate (200 g), roughtly chopped
1 ½ sticks unsalted butter
2 cups cane sugar (400 g)
3 large eggs
½ tablespoon vanilla extract
¾ cup all purpose flour (95 g)
2 ½ tablespoons dark cocoa powder
2 teaspoons instant ground espresso
1 teaspoon kosher salt
nonstick cooking spray, for greasing
Rainbow Arches
¼ cup red candy melts (45 g)
¼ cup orange candy melts (45 g)
¼ cup yellow candy melts (45 g)
¼ cup green candy melts (45 g)
¼ cup blue candy melts (45 g)
¼ cup purple candy melts (45 g)
Grass
2 cups shredded coconut (200 g)
1 teaspoon leaf green gel food coloring
Toppings
12 vanilla sandwich cookie thins
edible gold dust
18 mini caramel filled chocolates
Gold sprinkles
1 cup whipped cream (240 mL)
gold sugar pearl
Special Equipment
2 6 cup jumbo muffin tins
small paint brush
How to Make It
1. Step
Make the butterscotch pudding: In a large bowl, whisk together the egg yolks and cornstarch until smooth.
2. Step
In a medium pot fitted with a candy thermometer, combine the dark brown sugar, water, vanilla, and kosher salt. Bring to a boil over medium heat and cook until the mixture reaches 240°F (115°C). While whisking constantly, slowly pour in the milk and cream. Return to a boil.
3. Step
Once the cream mixture is steaming (but not boiling),remove the pot from the heat. Gradually pour the cream mixture into the egg yolk mixture, whisking between additions, to temper the eggs.
4. Step
Strain the custard through a fine-mesh sieve back into the pot and cook, whisking frequently, until thickened and beginning to bubble, 5–10 minutes.
5. Step
Transfer the pudding to a clean large bowl. Add the cubed butter and flaky sea salt and mix with an immersion blender or electric hand mixer on the lowest speed until smooth, about 2 minutes.
6. Step
Cover the bowl with plastic wrap, pressing it directly against the surface of the pudding to prevent a skin from forming. Transfer to the refrigerator to chill while you make the brownies.
7. Step
Preheat the oven to 350°F (180°C).
8. Step
In a large, microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals until melted and smooth. Let cool for 5 minutes.
9. Step
Whisk the sugar into the chocolate mixture until well combined and starting to dissolve. Add the eggs, 1 at a time, whisking between each addition to incorporate, then whisk in the vanilla.
10. Step
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
11. Step
Fold the dry ingredients into the wet ingredients until well incorporated.
12. Step
Grease the cups of a 6-cup jumbo muffin tin with nonstick spray. Grease the bottom of the other muffin tin.
13. Step
Pour the brownie batter into the greased muffin cups until halfway full. Place the muffin tin with the greased bottoms over the filled muffin tin, pressing down gently until the batter just reaches the top of each cup.
14. Step
Bake the brownie cups for 35–40 minutes, until the edges appear crispy and the centers no longer look gooey (lift the top muffin tin to check). Remove the top tin and let the brownie cups cool completely.
15. Step
Make the rainbow arches: Line a baking sheet with parchment paper.
16. Step
Add each color of candy melts to a separate small, microwave-safe bowl. Microwave in 30-second intervals until completely melted and stir until smooth.
17. Step
Transfer each color to a piping bag or resealable zip-top bag. Snip a small hole at the tip of each piping bag.
18. Step
Starting with the red candy melts and continuing with the orange, yellow, green, blue, and purple, pipe 6 small rainbow arches onto the prepared baking sheet. Let harden for at least 5 minutes, then use an offset spatula or butter knife to carefully release the rainbow arches from the parchment.
19. Step
Make the grass: In a medium bowl, mix together the shredded coconut and green food coloring until evenly colored. Spread the grass on a serving platter.
20. Step
Make the toppings: Using a small paintbrush, dust the yellow cookies on both sides with the edible gold dust to create gold coins.
21. Step
Using the remaining melted yellow chocolate to fill the tops of the mini caramel-filled chocolates. Top with gold sprinkles to make mini pots of gold.
22. Step
Assemble the pots of gold: Transfer the butterscotch pudding to a piping bag fitted with an open star tip.
23. Step
Remove the brownie cups from the pan and place atop the coconut grass.
24. Step
Pipe the butterscotch pudding into the brownie cups. Pipe whipped cream clouds on one side of the “pot”. Top each pot with 1 rainbow arch, 2 gold coins, 3 mini pots of gold, and gold sugar pearls.
