If I had to choose just one dessert to eat for the rest of time, I’d pick brownies. They are rich, chewy (or cakey, if that’s your preference), and chocolate-y. They’re a cinch to make from scratch, and even easier to make from a boxed mix. In fact, brownie mix is one of the few baking mixes that I consistently keep on hand for quick and easy after-dinner treats.

Brownie batter takes just minutes to make, so I spend the rest of my baking time dreaming up new flavor mash-ups. An idea struck when I saw Molly Allen’s Boston cream pie bars. I couldn’t get over the thick, pudgy layer of vanilla custard and the rich chocolate topping. The only thing that could make these bars better in my mind was to assemble them on a brownie base, so that’s what I did to make Boston cream brownies. If you love brownies as much as I do, this takes them up to the next level.

Why you’ll love it

Key ingredients in Boston cream brownies

Boston Cream Brownies

Serves 24

1 (16- to 18-ounce) box brownie mix

Vegetable oil or butter, water or milk, and eggs needed for brownie mix (see package directions)

3 (3.4-ounce) boxes instant vanilla pudding mix

4 3/4 cups cold heavy cream, divided

1 1/2 cups semi-sweet chocolate chips (about 9 ounces)

1/4 cup light corn syrup

Make the brownie layer:

1. Heat the oven to 325 F. Generously coat a 9-by-13-inch baking pan with cooking spray. Line the bottom and sides of the pan with two pieces of overlapping parchment paper, arranging them perpendicular to each other so that the paper extends over all four sides by a few inches.

2. Prepare the batter from 1 (17- to 18-ounce) box brownie mix according to the package directions. Transfer to the baking pan and smooth out the top.

3. Bake until the top is dry and smooth and a tester inserted into the center comes out clean, about 25 minutes. Place on a rack and let cool for at least 1 hour.

Make the custard and ganache:

1. Whisk 3 (3.4-ounce) boxes instant vanilla pudding mix and 3 3/4 cups of the cold heavy cream together in a large bowl until smooth; it will be very thick. Spread evenly over the brownie layer. Refrigerate for at least 10 minutes. After about 5 minutes, make the ganache.

2. Place 1 1/2 cups semi-sweet chocolate chips and 1/4 cup light corn syrup in a medium heat-proof bowl. Bring the remaining 1 cup heavy cream to a full simmer in a small saucepan over medium heat. Pour over the chocolate and let it sit for 1 minute. Whisk until the chocolate is melted and the ganache is smooth.

3. Let cool for 3 minutes if you’d like to pour on the ganache for a smooth finish, or let cool for 5 minutes if you’d like to make a swooping pattern in the ganache.

4. Pour the ganache over the custard in an even layer. Use the back of a spoon or butter knife to make a swooping pattern in the ganache if desired. Refrigerate until set, at least 2 hours. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 24 pieces, wiping the knife clean between each cut for the cleanest-looking slices.

Recipe note: Refrigerate the brownies in an airtight container for up to three days.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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