French Silk Brownies




INGREDIENTS
BROWNIES
  • 1 1/2 cups (186g) all-purpose flour
  • 1/3 cup (42g) dark cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 2 cups (400g) granulated sugar
  • 3/4 cup (1 1/2 sticks or 170g) butter, softened or room temperature
  • 2 teaspoons vanilla

FRENCH SILK FILLING
  • 4.4 ounces dark chocolate, melted and cooled
  • 1 cup (2 sticks or 226g) butter room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder
  • 4 large eggs, room temperature

WHIPPED TOPPING
  • 1 cup (238g) heavy whipping cream
  • 1/4 cup (31g) confectioners sugar

INSTRUCTIONS
BROWNIES
  1. Heat oven to 350°F. Prepare a 9x13 baking dish with non-stick spray or GOOP.
  2. In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
  3. In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
  4. With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
  5. Pour brownies into a prepared baking dish and bake for 30-35 minutes at 350°F. Brownies are done when an inserted toothpick is removed with crumbs but not wet batter.

FRENCH SILK FILLING
  1. Chop dark chocolate and microwave in 30-second increments until melted. (about 1 1/2 minutes total) Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Turn mixer on high for 1 minute. Butter and sugar should be lighter and fluffy.
  3. With the mixer on low, pour in the melted (and slightly cooled) chocolate. Allow ingredients to combine for 30 seconds then turn the mixer off and scrape down the sides.
  4. Add vanilla and cocoa powder. Mix for about 30 seconds.
  5. Add in 4 eggs and turn the mixer on high for 10 minutes. The filling should lighten, increase in volume, and appear very smooth and shiny. (The filling will darken after assembly.)

WHIPPED TOPPING
  1. In a large bowl or in the bowl of a stand mixer, pour the heavy whipping cream. Whip (or use the whisk attachment on a hand-held mixer) for about 2 minutes, or until soft peaks occur.
  2. Add in confectioners sugar and whip until there are firm peaks. (Lift the whisk attachment out and make sure the whipped topping holds its shape.)

ASSEMBLING BROWNIES
  1. When brownies are cooled to room temperature, pour french silk filling over top. Smooth with a small offset spatula. 
  2. Spread whipped topping over top of the filling and smooth with an offset spatula.
  3. Refrigerate for at least 4 hours, preferably overnight.

RECIPE NOTES
These French Silk Brownies contain raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, folks who are pregnant or have compromised immune systems might want to avoid it.

This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

pumpkin beer pretzels with chipotle queso

Gambar
INGREDIENTS 1/2 cup warm water 2 tablespoons light brown sugar 2 1/4 teaspoons active dry yeast 1 cup pumpkin beer or any beer you love 1/2 cup (1 stick) unsalted butter melted 1 1/2 teaspoons kosher salt 4 1/2 cups all-purpose flour 1/4 cup baking soda for boiling the pretzels 1 egg beaten, for brushing before baking coarse sea salt or pretzel salt CHIPOTLE QUESO 1 tablespoon butter 4 ounces cream cheese at room temperature 1 1/2 cups whole milk 12 ounces sharp cheddar cheese shredded 1 tablespoon all-purpose flour 2 chipotle peppers adobo finely minced INSTRUCTIONS Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the beer, melted butter, salt and all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the
Baca selengkapnya

No Bake Lemon Cheesecake

Gambar
Ingredients 1 1/2 cup finely ground graham cracker crumbs 1/3 cup white sugar 6 tbsp butter, melted 250g cream cheese, softened 1 can sweetened condensed milk (14 oz) 1/3 cup lemon juice 5 tsp lemon gelatin powder (eg. jello) 1 tbsp water 250ml whipping cream yellow food colouring (optional) 1 lemon, to garnish Instructions Mix together graham cracker crumbs, white sugar, and melted butter. Press into the bottom of mason jars and let this set in the refrigerator for an hour, or until set. Beat cream cheese until fluffy. Gradually add in sweetened condensed milk until combined. Stir in lemon juice. Mix water and gelatin until gelatin is dissolved. Add to cream cheese mixture. Pour mixture overtop of graham cracker base in each mason jar and chill for three hours. Whip whipping cream until fluffy. You can add a tbsp or two of sugar to sweeten it if desired. Top cheesecakes with whipping cream and a wedge of lemon if desired. Serve cool and enjoy :) Th
Baca selengkapnya

Chocolate Pound Cake With Chocolate Ganache

Gambar
Ingredients For the cake: 1 cup flour 1 teaspoon salt 3/4 cup cocoa 2 oz chocolate (chopped) 1/3 cup boiling water 1 cup butter (softened) 1 1/4 cup sugar 5 egg For chocolate ganache: 3 oz chocolate (chopped) 1/2 cup heavy whipping cream Instructions Grease the 9×5 inch loaf pan and line it with the baking paper Preheat the oven at 325 degrees F. In a bowl mix together flour and salt Place the chopped chocolate in the heatproof bowl and pour boiling water over to melt the chocolate, then stir in the cocoa and set aside to cool for a few minutes Mix the butter and sugar until it’s fluffy, add chocolate and cocoa mixture and mix it well Eggs add one at a time, and mix well after each addition. Gradually add the mixture of flour and salt, stir it well. Spread the batter in the prepared pan, and tap gently the pan a few times on your work surface to eliminate air bubbles. Bake for 6o-70 minutes, or until a toothpick inserted in the center o
Baca selengkapnya