French Silk Brownies

French Silk Brownies. Why hello there pure chocolate delight. Who here loves chocolate?! If you said yes then this dessert is for you!!

Soft and fudgy brownies topped with a smooth and creamy french silk layer.

This is the same brownie recipe I used for the Strawberry Cheesecake Brownies. It’s perfect for using to layer up. It’s thick and fudgy, yet soft. The french silk layer is beyond perfect. And it’s the same as the recipe for the Mini French Silk Pies.

If you’ve never made French Silk before, it’s really easy, just slightly particular. I go into a lot of detail on the pie post, so I don’t want to repeat myself too much. But yes, it’s made with egg.

You can use pasteurized eggs if there’s some at your market, or you can use a pasteurized egg product. When I used this in the past it did have a slightly different texture and it needs to be mixed and beat a bit more than regular eggs.

INGREDIENTS
Brownie Layer

• ½ cup unsalted butter (1 stick) at room temperature
• ½ cup white granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup all purpose flour
• ¾ cup unsweetened cocoa powder

French Silk Topping

• 2 ounces bittersweet chocolate (I used Ghirardelli) -melted and cooled
• 3/4 cup ultra fine sugar (white granulated sugar that has been blended or through a food processor (affiliate link))
• 1/2 cup butter softened
• 1/2 teaspoon vanilla extract
• 2 large eggs (cold)

INSTRUCTIONS
Brownies

1. Preheat the oven to 350 degrees. Line an 8×8 baking dish with foil or parchment paper, spray with baking spray. Set aside.
2. In large mixing bowl prepare the brownie batter. Beat the butter until creamy. Add the sugars and cream until fluffy.
3. .......................................

for full instruction please see : houseofyumm.com

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