French Silk Brownies
User Reviews
5.0
12 reviews
Excellent
French Silk Brownies
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French silk brownies are chewy brownies topped with a rich and creamy chocolate silk layer and then all topped with whipped cream.
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Ingredients
Brownies
- 3/4 cup butter
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Chocolate Mousse
- 3/4 cup miniature marshmallows
- 4 ounces semi-sweet baking chocolate chopped
- 1/4 cup milk
- 1 cup heavy whipping cream
Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
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Instructions
- Preheat oven to 350 F. Grease or use parchment paper to line a 9x9-inch baking pan.
- In a large saucepan, melt butter.
- Turn heat to low, and stir in sugar. Let cook, stirring constantly, for 2-3 minutes.
- Remove from heat, and stir in vanilla.
- Let mixture cool for about 5 minutes.
- Whisk in eggs until combined.
- Add flour, cocoa powder, and salt. Whisk in until just incorporated.
- Pour batter into prepared pan, spreading batter as needed.
- Bake for 20-30 minutes. The edges should look done, but the center should still look shiny. A toothpick inserted in the center should come out with a few fudgy crumbs.
- Cool brownies completely in the pan.
- To make the mousse, heat marshmallows, chocolate, and milk in a medium saucepan over low heat, stirring constantly until completely melted and smooth.
- Cool completely. It's important that this mixture is completely cool. Otherwise you will end up with liquid mousse.
- In a separate bowl, beat whipping cream to stiff peaks.
- Fold in cooled chocolate mixture.
- Spread mousse evenly over brownies.
- Cover, and chill brownies for at least 30 minutes.
- To make the whipped cream, beat cream and sugar together until stiff peaks form.
- Spoon whipped cream over the chocolate layer.**
- Brownies can be served at this point, or you can chill them for cleaner cut lines.
- Cover, and chill leftover brownies.
Notes
- Butter - I use salted butter. If you're using unsalted butter, increase the salt to 1 teaspoon.
- Unsweetened cocoa powder - I've used Dutch-processed and regular unsweetened cocoa powder. Either one will work.
- Miniature marshmallows - I find miniature marshmallows easier to work with, but full-size marshmallows will work.
- Semi-sweet baking chocolate - It's important to use baking chocolate so that it will melt nicely.
- Milk - Any milk from skim to whole milk will work.
- Prep time doesn't include cooling or chilling times.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
353kcal
(18%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
84mg
(28%)
Sodium
172mg
(7%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
745IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
38mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 353kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 84mg | 28% |
| Sodium | 172mg | 7% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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