Name: French Silk Brownies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: Cooking spray, for greasing the pan; 1/2 cup (1 stick) unsalted butter; 3 oz bittersweet chocolate; 1 cup (200 g) sugar; 2 large eggs; 1/2 cup (60 g) all-purpose flour; 1/2 tsp pure vanilla extract; 1/4 tsp kosher salt; 1 (2 1/4 tsp) packet gelatin; 1 1/2 cups heavy cream, divided; 1 cup dark or semisweet chocolate chips; 1/2 cup (60 g) confectioners’ sugar; 1 tsp pure vanilla extract; 1/4 tsp kosher salt; 1 cup heavy cream; 1/4 cup (30 g) confectioners’ sugar; 1 tsp pure vanilla extract; Chocolate shavings or curls, for garnish

Ingredients

Cooking spray

1/2 cup (1 stick) unsalted butter

3 oz bittersweet chocolate

1 cup (200 g) sugar

2 large eggs

1/2 cup (60 g) all-purpose flour

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 (2 1/4 teaspoon) packet gelatin

1 1/2 cups heavy cream, divided

1 cup dark or semisweet chocolate chips

1/2 cup (60 g) confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup heavy cream

1/4 cup (30 g) confectioners’ sugar

Chocolate shavings or curls, for garnish

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease an 8″ x 8″ pan with cooking spray and line it with parchment paper, leaving an overhang on two opposite sides.

Step 2: In a small saucepan over low heat, melt butter and bittersweet chocolate together, stirring occasionally until almost melted, about 3 minutes. Remove from heat and stir until smooth. Let cool slightly.

Step 3: Stir in the sugar, then add eggs one at a time, whisking well after each. Add flour, vanilla extract, and salt; mix until no streaks of flour remain. Pour the batter into the prepared pan.

Step 4: Bake the brownies until the center is just set but still slightly soft, about 20 minutes. Remove from oven and let cool completely in the pan.

Step 5: For the filling, combine gelatin and 1/4 cup of heavy cream in a small bowl. Set aside.

Step 6: Place chocolate chips in a medium heatproof bowl. Heat 3/4 cup of heavy cream in the microwave in 15-second increments until hot, about 45 seconds total. Pour the hot cream over the chocolate chips.

Step 7: Add the gelatin and cream mixture to the chocolate and let sit 1 to 2 minutes. Stir gently until smooth and let cool to room temperature, about 20 minutes.

Step 8: In a stand mixer fitted with a whisk attachment, beat 1/2 cup heavy cream, confectioners’ sugar, 1 teaspoon vanilla extract, and salt on medium-high speed until stiff peaks form, about 2-3 minutes. Transfer whipped cream to a separate bowl.

Step 9: Beat the cooled chocolate mixture in the mixer bowl until light and fluffy, then fold in the whipped cream until fully combined and no white streaks remain.

Step 10: Spread the chocolate mousse over the cooled brownie layer using an offset spatula. Refrigerate for at least 30 minutes, up to 3 days, until set.

Step 11: For the topping, beat 1 cup heavy cream, 1/4 cup confectioners’ sugar, and 1/2 teaspoon vanilla extract on medium-high speed until stiff peaks form, about 2-3 minutes.

Step 12: Spread the whipped cream over the chocolate layer and refrigerate for 1 to 2 hours, or up to 3 days, until firm.

Step 13: Use the parchment overhang to lift the brownies from the pan onto a cutting board. Garnish with chocolate shavings or curls, then cut into squares and serve.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies can be assembled up to 3 days in advance and kept refrigerated until ready to serve.

What can I use instead of gelatin?

If you prefer to avoid gelatin, you can substitute with 1 tablespoon of agar-agar powder, but be sure to follow package instructions for blooming and dissolving agar-agar properly.