French Silk Brownies
Description
These brownies have 3 layers of goodness. The brownie layer is fudgy, the middle layer is rich with chocolate and the top layer is sweet and creamy.
Ingredients
Brownies:
1 1/2 c. all-purpose flour
1/3 c. dark cocoa
1/2 t. baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
2 c. granulated sugar
3/4 c. (1 1/2 sticks) butter, softened or at room temperature
2 t. vanilla
Filling:
4.4 oz. dark chocolate, melted and cooled
1 c. (2 sticks) butter, at room temperature
1 1/2 c. granulated sugar
2 t. vanilla extract
3 T. cocoa powder
4 large fresh eggs, at room temperature*
Topping:
1 c. heavy whipping cream
1/4 c. powdered sugar
Directions
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Brownies:
Preheat oven to 350 degrees. Prepare a 9x13 baking pan with non-stick spray.
In a large bowl, add flour, cocoa, baking powder and salt; whisk until fully incorporated.
In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat eggs, sugar, butter and vanilla until light and fluffy. With the mixer off, add in flour mixture. Turn mixer on low; mix until well combined.
Pour brownies into prepared baking pan. Bake for 30-35 minutes. Brownies are done when a wooden toothpick comes out with crumbs but not wet batter.
Filling:
Chop dark chocolate. Place in a bowl and microwave in 30-second increments until melted, about 1 1/2 minutes total. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar. Mix on high for 1 minute. Butter and sugar should be light and fluffy.
With the mixer on low, pour in the melted and slightly cooled chocolate. Allow ingredients to combine for 30 seconds, then turn the mixer off. Scrape down the sides. Add vanilla and cocoa powder; mix for about 30 seconds. Add in eggs*; turn mixer on high for 10 minutes. The filling should lighten, increase in volume and be smooth and shiny. The filling will darken after assembly.
Topping:
In a large bowl or in the bowl of a stand mixer, pour in heavy whipping cream; whip or use the whisk attachment on a hand-held mixer for about 2 minutes, or until soft peaks occur.
Add in powdered sugar; whip until firm peaks form, lifting the whisk attachment to make sure the whipped topping holds its shape.
Assembly:
When brownies are cooled to room temperature, pour filling over the top; smooth with a small offset spatula. Spread whipped topping over top of the filling; smooth with an offset spatula.
Refrigerate for at least 4 hours, preferably overnight.
12-24 servings.
*These brownies contain raw eggs. And though getting sick from eating raw egg products, particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it.