This recipe can be broken down into two main components. The brownie
layer and the French Silk filling layer. Both are amazing and delicious
on their own, but when combined create an over-the-top dessert that
folks will rave about!
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.
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 a 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.
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 a 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.
