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How to Make French Silk Brownies A Step-by-Step Guide

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Ingredients
 

For the Brownies:

  • 1/2 cup 115g unsalted butter
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup 40g unsweetened cocoa powder
  • 1/2 cup 65g all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

For the French Silk Layer:

  • 3/4 cup 170g unsalted butter, softened
  • 1 cup 120g powdered sugar
  • 2 ounces 55g unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder optional, for a deeper chocolate flavor
  • 2 pasteurized eggs Note: Pasteurized eggs are recommended for safety in recipes that use raw eggs.

For the Topping:

  • 1 cup 240ml heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings or cocoa powder for garnish

Instructions

Making the Brownies:

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper.
  • Melt Butter and Sugar: In a medium saucepan, melt the butter. Remove from heat, and stir in sugar, eggs, and vanilla.
  • Add Dry Ingredients: Beat in cocoa, flour, salt, and baking powder. Spread the batter into the prepared pan.
  • Bake: Bake for 20-25 minutes, or until brownies start to pull away from the sides of the pan. Do not overbake. Let cool in the pan.

Preparing the French Silk Layer:

  • Cream Butter and Sugar: In a large bowl, beat the softened butter with powdered sugar until light and fluffy.
  • Add Chocolate: Gradually beat in the melted and cooled chocolate, vanilla extract, and cocoa powder (if using).
  • Add Eggs: Beat in the pasteurized eggs, one at a time, for 5 minutes after each addition, using a high speed of your mixer. The mixture should be smooth and creamy.
  • Spread Over Brownies: Once the brownie base has cooled, spread the French silk layer evenly over the top. Refrigerate while you prepare the topping.

For the Whipped Cream Topping:

  • Whip the Cream: In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
  • Top the French Silk Layer: Spread the whipped cream over the French silk layer.
  • Garnish: Garnish with chocolate shavings or a dusting of cocoa powder.

Chilling:

  • Chill: Refrigerate the brownies for at least 2 hours before serving to set the French silk layer.