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French Silk Brownies
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4.54 from 13 votes

French Silk Brownies

3 beautiful layers of homemade goodness! French Silk Brownies are a fabulous way to impress folks with your baking skills!
Prep Time20 minutes
Cook Time35 minutes
Cooling Time4 hours
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: French Silk Brownies
Servings: 12 big brownies
Calories: 468kcal
Author: Amanda Rettke--iambaker.net

Ingredients

BROWNIES

  • 1 ½ cups (187.5 g) all-purpose flour
  • 1 tablespoon cornstarch
  • ⅓ cup (39 g) Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 cups (400 g) granulated sugar
  • ¾ cup (1 ½ sticks / 170 g) butter, softened or room temperature
  • 2 teaspoons vanilla extract

FRENCH SILK FILLING

  • 4.4 ounces dark chocolate, melted and cooled
  • 1 cup (2 sticks / 227 g) butter room temperature
  • 1 ½ cups (300 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder
  • 4 large eggs, room temperature

WHIPPED TOPPING

  • 1 cup (238 g) heavy whipping cream
  • ¼ cup (31 g) confectioners' sugar

Instructions

BROWNIES

  • Preheat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP.
  • In a large bowl add flour, cornstarch, cocoa, baking powder, and salt. Whisk together ingredients until they are fully incorporated.
  • To the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, butter, and vanilla. Beat on medium speed 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. Let brownies cool to room temperature.

FRENCH SILK FILLING

  • Chop dark chocolate and add to a microwave-safe bowl. Heat in 30-second increments until melted, stirring in between (about 1 ½ 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.

Notes

These French Silk Brownies contain raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton or are using pasteurized eggs—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it.

Nutrition

Serving: 1brownie | Calories: 468kcal