Preparation Steps

• Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper.
• In a large bowl, mix the melted butter and granulated sugar until well combined.
• Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
• In another bowl, sift together flour, cocoa powder, and salt. Gradually blend these dry ingredients into the wet mixture.
• Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out with a few moist crumbs.
• Remove brownies from the oven and let cool completely.
• For the silk topping: melt the chopped semisweet chocolate over a double boiler until smooth; let it cool slightly.
• Whip the cold heavy cream and powdered sugar together until stiff peaks form.
• Fold the melted chocolate gently into the whipped cream until fully combined.
• Spread the chocolate silk topping evenly over the cooled brownies and refrigerate for at least 1 hour before serving.