French Silk Brownies
User Reviews
5
French Silk Brownies
Description
French Silk Brownies start with a dense brownie made from butter, sugar, vanilla, eggs, flour, cocoa powder, and salt. The batter bakes to a fudgy texture with edges that appear done and a shiny center indicating moistness. Once cooled, a chocolate mousse is prepared by melting semi-sweet chocolate, marshmallows, and milk, then folding the cooled mixture into whipped cream for a light, fluffy topping.
A whipped cream layer, sweetened with sugar, is beaten separately and layered over the mousse to complete the dessert with an additional creamy element. This combination results in a rich chocolate treat with layers of dense brownie base, silky mousse, and soft whipped cream.
Use salted butter or increase salt if using unsalted butter to balance flavors. Both Dutch-processed and regular cocoa powder work here. Cooling the mousse mixture before folding in cream is key to achieve the right texture. Miniature marshmallows are preferred for easier melting, but full-size ones can substitute.
Use salted butter or increase salt to 1 teaspoon if using unsalted butter.Both Dutch-processed and regular cocoa powder can be used without affecting the recipe.Miniature marshmallows melt better for mousse but full-size can be substituted.Ensure mousse mixture is fully cooled before folding in whipped cream to avoid liquid mousse.
Ingredients
Brownies
- 3/4 cup butter
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla
- 2 egg large
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 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
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
- Use salted butter or increase salt if unsalted butter is used.
- Either Dutch-processed or regular cocoa powder works fine.
- Miniature marshmallows are preferred for melting; regular size can work.
- Cooling the mousse mixture completely before folding in whipping cream is critical for texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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