French Silk Brownies
Description
If you would combine fudgy brownies with a French Silk Pie, this dessert is what you would get. They are rich and creamy and won't last long, so make sure that you bake enough.
Ingredients
Brownies:
1 box of brownie mix, plus ingredients to make the brownies, OR use the following brownie recipe:
2 oz. unsweetened baking chocolate
2 oz. semi-sweet baking chocolate
3/4 c. unsalted butter
1 3/4 c. granulated sugar
3 eggs
1 T. vanilla extract
1/2 t. salt
2 T. unsweetened cocoa powder
1 c. all-purpose flour
French Silk:
4 oz. semi-sweet baking chocolate, plus more for garnish
8 oz. cream cheese, softened
16 oz. Cool Whip (see note)
1 t. vanilla extract
Directions
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You can make a box brownie mix according to package directions, or make a great brownie recipe as directed in step 2. Allow the brownies to cool completely. It’s probably easiest to make these straight in the pan without foil, or use parchment instead for easy cutting.
Brownie Recipe:
Preheat oven to 350 degrees. Line a 9×13 inch pan with foil or parchment paper; spray with non-stick cooking spray. Place baking chocolates and butter in a large microwave-safe bowl; heat in 30 second increments, stirring between each, until melted and smooth, about 2 minutes depending on the microwave. Stir sugar into chocolate mixture; stir in eggs until well mixed; add vanilla, cocoa and salt; stir until smooth; carefully stir in the flour.
Pour batter into the prepared pan. Bake for about 20-25 minutes until a wooden toothpick comes out with just a few crumbs an inch from the side of the pan. It's good to make these a little underdone so they stay fudgy and rich.
Melt chocolate in a large microwave-safe bowl for 30 seconds; stir; heat for 30 seconds; stir well; heat on 10 second increments, stirring between each, until smooth. Let cool 5 minutes.
Beat cream cheese in a large bowl with a hand mixer until smooth; add chocolate; mix until combined; mix in vanilla. Fold in 8 oz. of the Cool Whip.
Spread the chocolate mixture on top of the brownies; top with the remaining Cool Whip. Garnish with baking chocolate, using a potato peeler.
Chill for at least 1 hour to set before serving.
18-24 servings.
Store covered in the refrigerator for up to 3 days.