French Silk Brownies
French Silk Brownies
Ingredients
BROWNIES
- 1 1/2 cups (186g) all-purpose flour
- 1/3 cup (42g) dark cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 2 cups (400g) granulated sugar
- 3/4 cup (1 1/2 sticks or 170g) butter, softened or room temperature
- 2 teaspoons vanilla
FRENCH SILK FILLING
- 4.4 ounces dark chocolate, melted and cooled
- 1 cup (2 sticks or 226g) butter room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa powder
- 4 large eggs, room temperature
WHIPPED TOPPING
- 1 cup (238g) heavy whipping cream
- 1/4 cup (31g) confectioners sugar
Instructions
BROWNIES
- Heat oven to 350°F.
- Prepare a 9x13 baking dish with non-stick spray or GOOP.
- In a large bowl add flour, cocoa, baking powder, salt.
- Whisk together ingredients until they are fully incorporated.
- In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
- With the mixer off, add in the flour mixture.
- Turn mixer on low and mix until ingredients are well combined.
- Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F.
- Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.
FRENCH SILK FILLING
- Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 minutes total) Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar.
- Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.
- With the mixer on low, pour in the melted (and slightly cooled) chocolate.
- Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides.
- Add vanilla and cocoa powder.
- Mix for about 30 seconds.
- Add in 4 eggs and turn the mixer on high for 10 minutes.
- The filling should lighten, increase in volume, and appear very smooth and shiny. (The filling will darken after assembly.)
WHIPPED TOPPING
- In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream.
- Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
- Add in confectioners sugar and whip until there are firm peaks. (Lift the whisk attachment out and make sure the whipped topping holds its shape.)
ASSEMBLING BROWNIES
- When brownies are cooled to room temperature, pour french silk filling over top.
- Smooth with s small offset spatula.
- Spread whipped topping over top of the filling and smooth with an offset spatula.
- Refrigerate for at least 4 hours, preferably overnight.