Ingredients
Scale
For the Brownies:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the French Silk Layer:
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 2 ounces (55g) unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder (optional, for a deeper chocolate flavor)
- 2 pasteurized eggs (Note: Pasteurized eggs are recommended for safety in recipes that use raw eggs.)
For the Topping:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings or cocoa powder, for garnish
Instructions
Making the Brownies:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper.
- Melt Butter and Sugar: In a medium saucepan, melt the butter. Remove from heat, and stir in sugar, eggs, and vanilla.
- Add Dry Ingredients: Beat in cocoa, flour, salt, and baking powder. Spread the batter into the prepared pan.
- Bake: Bake for 20-25 minutes, or until brownies start to pull away from the sides of the pan. Do not overbake. Let cool in the pan.
Preparing the French Silk Layer:
- Cream Butter and Sugar: In a large bowl, beat the softened butter with powdered sugar until light and fluffy.
- Add Chocolate: Gradually beat in the melted and cooled chocolate, vanilla extract, and cocoa powder (if using).
- Add Eggs: Beat in the pasteurized eggs, one at a time, for 5 minutes after each addition, using a high speed of your mixer. The mixture should be smooth and creamy.
- Spread Over Brownies: Once the brownie base has cooled, spread the French silk layer evenly over the top. Refrigerate while you prepare the topping.
For the Whipped Cream Topping:
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Top the French Silk Layer: Spread the whipped cream over the French silk layer.
- Garnish: Garnish with chocolate shavings or a dusting of cocoa powder.
Chilling:
- Chill: Refrigerate the brownies for at least 2 hours before serving to set the French silk layer.