Subj : French Silk Brownies
To : All
From : Mojo
Date : Sat Apr 30 2016 03:05 pm
French Silk Brownies
Ingredients
For the Brownies
1 box brownie mix, plus ingredients to make the brownies, OR use the following
brownie recipe:
2 ounces unsweetened baking chocolate
2 ounces semi-sweet baking chocolate
3/4 cup unsalted butter
1 3/4 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
For the French Silk
4 ounces semi-sweet baking chocolate, plus more for garnish
8 ounces cream cheese, softened
16 ounces (2 - 8 ounce tubs) Cool Whip (see note)
1 teaspoon vanilla extract
Directions
1. You can make a box brownie mix according to package directions, or make my
favorite brownie recipe as directed in step 2. Let them cool completely. It's
probably easiest to make these straight in the pan without foil, or use
parchment instead for ease of cutting.
2. To make my brownie recipe: Preheat oven to 350�F. Line a 9x13" pan with foil
or parchment and spray with nonstick cooking spray. Place baking chocolates and
butter in a large microwave safe bowl. Heat in 30 second increments, stirring
between each, until melted and smooth (about 2 minutes depending on your
microwave). Stir sugar into chocolate mixture, then stir in eggs until well
mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully
stir in the flour. Pour batter into the pan and bake for about 20-25 minutes
until a toothpick comes out with just a few crumbs an inch from the side of the
pan. I like to make these a little underdone so they stay fudgy and rich.
3. Melt chocolate in a large microwave safe bowl for 30 seconds, then stir,
heat for 30 seconds again, then stir well, then heat on 10 second increments,
stirring between each, until smooth. Let cool 5 minutes.
4. Beat cream cheese in a large bowl with a hand mixer until smooth. Add
chocolate and mix until combined, then mix in vanilla. Fold in half of the Cool
Whip (one 8 ounce container).
5. Spread the chocolate mixture on top of the brownies, then top with second
container of Cool Whip. Use a potato peeler to shave some additional baking
chocolate all over the top.
6. Chill for at least one hour before serving to allow it to set. Store in the
refrigerator for up to 3 days.
Notes:
You'll want about 2 cups of heavy whipping cream beaten to stiff peaks if you
want to use fresh whipped cream.
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