If you’re craving a dessert that feels as luxurious as it tastes, French silk brownies might just become your new obsession. Imagine the rich, fudgy base of a brownie topped with a silky, chocolate mousse so smooth it melts in your mouth. Intrigued? Keep reading to discover how this indulgent treat brings together two irresistible dessert worlds in one decadent bite.
| Servings: | 12 |
| Prep Time: | 30 minutes |
| Cook Time: | 25 minutes |
| Total Time: | 4 hours including chilling |
| Serving Size: | 1 brownie square |
Ingredients
For the brownie layer:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
For the French silk mousse layer:
- 3 large eggs
- 1 cup granulated sugar
- 3 ounces bittersweet chocolate
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
- 1 cup heavy whipping cream
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon chocolate shavings or curls
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Medium saucepan
- Spatula
- Offset spatula or butter knife
- Cooling rack
- Measuring cups and spoons
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking pan and line it with parchment paper, leaving a bit of overhang for easy lifting later.
- Make the brownie base: In a large mixing bowl, melt the butter. I usually do this in a microwave-safe bowl, but stovetop works just fine too. Whisk in the sugar while the butter is still warm to help it start dissolving and create that shiny crinkle top we all love.
- Beat in the eggs one at a time. This part might seem tedious, but mixing each egg fully before adding the next gives you that fudge-like texture. Stir in the vanilla.
- Add the flour, cocoa powder, and salt. Mix until just combined and no dry streaks remain. Avoid overmixing to prevent the brownies from becoming cakey.
- Pour the batter into the prepared pan and smooth the top. I like to tap the pan gently on the counter to pop any bubbles hiding in the batter.
- Bake for 25 minutes or until a toothpick comes out with moist crumbs. Remember, the center will continue to set as it cools — so slightly underbaked is good here. Let the brownies cool completely on a cooling rack before moving on.
- Prepare the mousse: In a heat-safe bowl, whisk together the eggs and sugar. Set this bowl over a pot of gently simmering water, making sure the bottom does not touch the water. Keep whisking for about 7 to 8 minutes, or until the mixture reaches 160 degrees Fahrenheit. This step both thickens the mixture and makes the eggs safe to eat.
- Remove from heat and stir in the chocolate and vanilla. Let the silky mixture cool for 10 minutes at room temperature — too warm and it will melt the butter in the next step.
- In a separate bowl, beat the softened butter until fluffy. Then slowly add the cooled chocolate mixture, beating until completely incorporated and creamy. This forms the decadent base of the mousse.
- In another bowl, whip the cream to stiff peaks. Gently fold it into the chocolate butter mixture with a spatula. Be patient and use a light hand so the mousse stays airy and smooth.
- Assemble layer two: Spread the mousse evenly over the cooled brownie base. Use an offset spatula to get an even surface. Chill for at least 2 hours to give the mousse time to set.
- Whip the topping: Combine the cream, powdered sugar, and vanilla in a cold bowl and whip until fluffy. This is the cloud on top of the silken sky. Spread the whipped cream over the mousse layer delicately.
- Finish with a sprinkle of chocolate curls or shavings. I like to use a vegetable peeler on a chocolate bar for quick curls.
- Chill again for at least 1 more hour before slicing and serving. It helps to run your knife under warm water and wipe it clean between cuts for the neatest presentation.
Nutrition per serving
| Calories | 505 |
| Protein | 5g |
| Carbohydrates | 43g |
| Fat | 36g |
| Sugar | 33g |
| Fiber | 3g |
| Sodium | 180mg |
To save time, you can use a store-bought brownie mix and just focus on building the mousse and whipped cream layers. Let each layer chill completely before adding the next to keep things neat and stable.
FAQ
Do I need to temper the eggs for the mousse?
Yes, but it is easier than it sounds. Simply whisking the eggs and sugar over simmering water until 160 degrees Fahrenheit tempers the mixture and makes it safe to eat without curdling.
Can I flavor the whipped topping differently?
Absolutely. A dash of espresso powder or a touch of almond extract adds dimension. Just start with a small amount and taste as you go.
How do I know when the mousse is done whipping?
Once the mixture becomes pale, fluffy, and holds soft peaks, it is ready. Do not overmix or the butter may separate or the cream will deflate.
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