French Silk Brownies

Prep Time: 35 mins | Cook Time: 45 mins | Course: Dessert | Serves: 18

French silk filling and a layer of softly whipped cream over brownies make the most decadent and elegant brownies ever. This is a great dessert to make a day ahead as the layers like chilling time to set. French silk has a reputation for using raw eggs, I have revamped the recipe to cook the eggs to 160* making them safe to consume. Inspired by Amanda Rettke of I Am Baker https://iambaker.net/french-silk-brownies-recipe/

4 eggs

2 cups sugar

¾ cup butter, softened

2 tsp vanilla

1 ½ cups flour

⅓ cup cocoa powder

½ tsp baking powder

¼ tsp salt

French Silk Filling:

1 ½ cups sugar

4 eggs

4.4 oz dark chocolate, melted and cooled

2 tsp vanilla

3 Tbsp cocoa powder

1 cup butter, softened

Whipped Cream:

1 cup heavy cream

¼ cup powdered sugar

Dark chocolate shavings, for garnish

Preheat oven to 350*. Spray oil a 9.13 baking dish. In a stand mixer, beat eggs, sugar, butter, and vanilla until light and fluffy. In a mixing bowl, whisk the flour, cocoa powder, baking powder, and salt together. Add dry ingredients into the egg mixture and fold in until incorporated. Spread into the baking dish and bake for 30-35 minutes or until a toothpick tester inserted in the center comes out batter free. Allow brownies to cool, then place in the fridge.

In a small saucepan, whisk the sugar and eggs together over medium-low heat until an insta-thermometer reaches 160*. Remove from heat and stir in the chocolate, vanilla, and cocoa powder, stirring until smooth. Allow to cool until it’s just barely warm.

Beat the butter in a stand mixer for about 3 minutes, until light and fluffy. Gradually add in the cooled chocolate and beat for about 5 minutes on high speed. The mixture will be very fluffy. Spread evenly over the brownies and refrigerate. 

Whip cream and powdered sugar together to soft peaks. Spread over the silk layer and grate some dark chocolate over the top decoratively. Chill for 4 hours or overnight before serving.