French Silk Brownies Unite Classy & Casual Through Chocolatey Layers

Lesley Raney Garetto
·2 min read

Yields: 12 servings

Prep Time: 20 mins

Total Time: 4 hours

Ingredients

Brownie Bars

  • Cooking spray

  • 1/2 c.

    (1 stick) unsalted butter

  • 3 oz.

    bittersweet chocolate

  • 1 c.

    (200 g.) sugar

  • 2

    large eggs

  • 1/2 c.

    (60 g.) all-purpose flour

  • 1/2 tsp.

    pure vanilla extract

  • 1/4 tsp.

    kosher salt

Filling

  • 1

    (2 1/4-tsp.) packet gelatin

  • 1 1/2 c.

    heavy cream, divided

  • 1 c.

    dark or semisweet chocolate chips

  • 1/2 c.

    (60 g.) confectioners' sugar

  • 1 tsp.

    pure vanilla extract

  • 1/4 tsp.

    kosher salt

Topping

  • 1 c.

    heavy cream

  • 1/4 c.

    (30 g.) confectioners' sugar

  • 1 tsp.

    pure vanilla extract

  • Chocolate shavings or curls, for garnish

Directions

Brownie Bars

  1. Arrange a rack in center of oven; preheat to 350°. Grease an 8" x 8" pan with cooking spray. Line with parchment, leaving an overhang on 2 opposite sides.

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

  3. Add sugar and stir to combine. Add then stir until smooth. Let cool to room temperature, about 20 minutes. eggs, one at a time, whisking to blend after each addition. Add flour, vanilla, and salt and mix until no streaks of flour remain. Pour batter into prepared pan.

  4. Bake brownies until slightly firm in the center, about 20 minutes. Let cool.

Filling

  1. In a small bowl, combine gelatin and ¼ c. cream.

  2. Place chips in a medium heatproof bowl. In a small heatproof bowl or container, microwave ¾ c. cream in 15-second increments until hot and close to boiling, about 45 seconds total.

  3. Pour hot cream over chips. Add gelatin mixture, let sit 1 to 2 minutes, then stir until smooth. Let cool to room temperature, about 20 minutes.

  4. Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat confectioners’ sugar, vanilla, salt, and remaining ½ c. cream on medium-high speed until stiff peaks form, 2 to 3 minutes. Transfer whipped cream to another bowl.

  5. Add cooled chocolate mixture to bowl of stand mixer and beat with the whisk attachment until light and fluffy. Fold whipped cream into chocolate mixture until no white streaks remain.

  6. Using an offset spatula, spread chocolate layer over brownie layer. Refrigerate bar until chocolate layer is set, at least 30 minutes and up to 3 days.

Topping

  1. In the large bowl of stand mixer fitted with the whisk attachment, beat cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, 2 to 3 minutes.

  2. Spread whipped topping over chocolate layer. Refrigerate brownies until set, 1 to 2 hours and up to 3 days.

  3. Using parchment overhang, lift out brownies and transfer to a cutting board. Top with chocolate shavings. Cut into squares.

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