Steps:
- 1. Preheat oven to 350. Grease a 9-by-13-in pan. 2. In a large saucepan, melt butter. Remove pan from heat & stir in chopped chocolate until melted. Stir in cocoa & sugar until combined. Slowly add eggs, whisking constantly, then add vanilla. Fold in flour & salt. 3. Pour batter into pan. Bake until just firm, ~25 min. Cool on rack. If using spirits, prick holes in brownies & drizzle evenly over pan. 4. In a large bowl, mix together granulated sugar, 3 tblspns cocoa, cornstarch & salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk & 1/2 cup cream to a boil over med heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over med heat, whisking until slightly thickened, ~2 min. 5. In a med heat-resistant bowl, whisk yolks. Whisking constantly slowly dribble about 1/2 the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over med-low heat until thickened, ~5 min. (Do not let mixture come to a simmer) Let cool slightly. 6. Melt 5 oz chopped chocolate with butter. Stir until smooth & add vanilla. Cool 5 min, then fold into thickened egg mixture. Place plastic wrap directly against pudding & chill until set, ~3 hrs. (Pudding & brownies can be made up to 5 days ahead, & refrigerated.) 7. Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tblspoons cocoa powder & 1/4 cup confectioners' sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar. 8. Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass, or other bowl. Top w/ 1/2 the pudding, 1/3 of the whipped cream, 1/3 of the remaining chopped chocolate & 1/3 of the raspberries. Repeat layering until all ingredients have been used. Serve immediately, or cover & chill for up to 24 hrs.
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