I found this online...Start-the-New-Year-with-Chocolate Brownie Terrine
Not sure if this recipe is it. But here's the link and the recipe for it. This one, you are supposed to serve a room temp...
BROWNIES
1 1/3 cups cake flour
3/4 cup unsweetened cocoa powder (Dutch process)
3/4 teaspoon baking powder
1/2 teaspoon salt
5 eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups plus 3 tablespoons unsalted butter, at room temperature
1 3/4 cups granulated sugar
CUSTARD
3/4 cup milk
1 cup heavy whipping cream
1/4 cup plus 2 tablespoons granulated sugar
8 ounces high-quality bitter- sweet baking chocolate, broken into pieces
4 eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon cognac (optional)
Powdered sugar for dusting
1. To make the brownies: Preheat the oven to 350°F. Lightly grease a 13-by-9-by-2-inch baking pan with cooking spray. To make the brownies easier to remove, line the pan lengthwise with a 17-by-8-inch sheet of parchment paper and use the overhang as handles. Lightly grease the parchment and set aside.
2. Into a medium bowl, sift together the flour, cocoa, baking powder, and salt, then lightly whisk. Break the eggs into a small bowl, and add the vanilla, but do not mix.
3. In a stand mixer set on low speed, beat the butter until creamy, about 30 seconds. On medium speed, beat in the sugar until light and fluffy. On low speed, add the flour mixture in 3 additions, alternating with the egg mixture in 2 additions until well blended, scraping down the sides and bottom of the bowl as necessary. Spread the batter into the prepared pan. Bake until the top springs back when lightly touched and a toothpick in the center comes out clean, about 30 minutes. Transfer to a rack to cool. Cut into 1-inch cubes. Leave the cubes out to dry, exposed to the air, for 6 to 8 hours or overnight.
4. To make the custard: Preheat the oven to 325°F. Butter a 2-quart porcelain terrine mold, a bread pan, a soufflé dish, or any other container that catches your fancy. Prepare a water bath by placing a terry-cloth washcloth in the bottom of a roasting pan or similar-style pan, and place the terrine on top of it. (This prevents the dish from sliding, insulates the bottom of the terrine, and helps prevent overcooking.) Set aside.
5. In a saucepan over medium heat, bring the milk, cream, and sugar just to a simmer. Meanwhile, place the chocolate in a medium bowl. Pour the hot cream mixture over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth.
6. In a small bowl, whisk together the eggs, vanilla, and Cognac, if desired, then slowly whisk this mixture into the chocolate until just combined. Scrape any foam off the top and discard.
7. To assemble: Tightly arrange the brownie cubes in the prepared mold, leaving room at the top for the custard to cover them. Pour the custard over the brownies and let stand. Using a large spoon, poke and press the brownies to make sure they are well saturated. Add more custard, if necessary, to rise above the brownies (they’ll absorb liquid as they bake).
8. Using oven mitts, pull out the middle oven shelf partway, and place the prepared roasting pan on it. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the terrine. Bake until an instant-read thermometer inserted in the middle reads 170°F, about 90 minutes. Check after 60 minutes, then keep checking intermittently. The finished terrine will be very firm. Cool to room temperature, then refrigerate until well chilled.
9. To remove the terrine, place the baking dish in a warm water bath for a few minutes, then invert it onto a cutting board or serving platter. Use a stencil or dust freely with powdered sugar. Allow the terrine to come to room temperature before slicing.
http://www.dvo.com/recipe_pages/holidaybaking/Start-the-New-Year-with-Chocolate_Brownie_Terrine.html
