French Silk Brownies
Description
Take boxed brownies to a new level with these French Silk Brownies. This decadent dessert should satisfy anyone who loves chocolate.
Ingredients
Brownies:
18.3 oz. box fudge brownie mix
water, vegetable oil and eggs as called for on brownie mix box
1/2 c. miniature semi-sweet chocolate chips
Filling:
8 oz. package cream cheese, softened
1 1/2 c. powdered sugar
1/4 c. unsweetened baking cocoa
3/4 c. heavy whipping cream
1 t. vanilla
Topping:
1 c. heavy whipping cream
3 T. powdered sugar
1/2 t. vanilla
2 T. miniature semi-sweet chocolate chips
Directions
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Preheat oven to 350 degrees. Spray bottom of 13 x 9 inch pan with cooking spray.
Make brownie batter as directed on box. Stir in semi-sweet chocolate chips. Spread in pan. Bake 22 - 25 minutes or until wooden toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In a large bowl, beat filling ingredients with an electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate 2 hours or until set.
When ready to serve, cut brownies into 6 x 4 rows.
In a chilled medium bowl, beat heavy whipping cream with an electric mixer on medium-high speed until slightly thickened; reduce speed; beat in powdered sugar and vanilla; increase speed; beat mixture until stiff peaks form.
Spoon whipped cream into a decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing; pipe in tight circles to make rosette flowers about 1 1/2 inches in diameter; stop squeezing; quickly lift bag off. Garnish rosettes with chocolate chips.
Store loosely covered in refrigerator.
24 servings.