French Silk Brownies

Products Used
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77
95
French Silk Brownies imperial
By Erin Sellin
Prep Time:
20m
Bake/Cook Time:
20m - 25m
Yield:
8 brownies
Plan for:

Refrigerate for 1 hour

What happens when you marry a Classic French Silk Pie with a rich, fudgy brownie? You get this delightful mashup we call French Silk Brownies. Chewy brownies are topped with a layer of silky chocolate mousse and fluffy layer of whipped cream. You get all three flavors in every bite. 

Tarta clásica de seda francesa convertida en un brownie con tope de mousse de chocolate de seda y crema batida.

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Ingredients

Brownies

 

Chocolate Mousse Layer

Whipped Cream

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350°F. Line an 8x8-inch baking pan with foil, parchment paper, or grease and flour pan. Set aside.
  2. Prepare brownies. In a bowl mix together melted chocolate and oil until smooth. Beat in eggs and sugar until well combined. Fold in flour, baking powder and salt until just mixed together. Pour into prepared pan. Bake for 20-25 minutes until a tester comes out mainly clean. Remove from oven and cool completely.
  3. Once brownies are completely cool prepare the chocolate layer. In a large bowl using an electric mixer or a stand mixer, beat butter and sugar until light and fluffy; about 2 minutes. Gradually mix in cooled chocolate.  Add vanilla and mix until well combined. Add 1 egg at a time, beating for 2 minutes on medium high after each egg. Spread mixture over cooled brownies.
  4. Using a mixer beat heavy cream until soft peaks. Add sugar and vanilla and mix until stiff peaks. Spread over chocolate layer. Sprinkle with chocolate chips or shaved chocolate pieces. Place in refrigerator for at least 1 hour until set. Slice and serve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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Brownies de Seda Francesa

Products Used
0
77
95
French Silk Brownies imperial
Por Erin Sellin
Tiempo de preparación:
20m
Tiempo de cocción / cocción:
20m - 25m
Rendimiento:
8 brownies
Plan para:

Refrigerar por 1 hora

Tarta clásica de seda francesa convertida en un brownie con tope de mousse de chocolate de seda y crema batida.

Clasificación:
Califíquelo usted mismo
Blog Ambassador
Recipe Developer
Products Used

Ingredientes

Brownies

  • 2 onzas de chocolate sin azúcar, derretido
  • 1/3 taza de aceite vegetal
  • 2 huevos grandes enteros
  • 1 taza de Imperial Sugar Azúcar Granulado Extra Fina
  • 3/4 taza de harina para todo uso *
  • 1/2 cucharadita de levadura en polvo
  • 1/2 cucharadita de sal

Capa de chocolate

  • 1 1/2 onza de chocolate sin azúcar, derretido y enfriado
  • 1/2 taza de mantequilla sin sal, ablandada
  • 1/2 taza de Imperial Sugar Azúcar Granulado Extra Fina
  • 1/2 cucharadita de extracto de vainilla
  • 2 huevos pasteurizados grandes enteros

Adición

  • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

  1. Precaliente el horno a 350 F. Forre una bandeja de hornear de 8x8 pulgadas con papel de aluminio, papel parafinado o engrase y agregue harina. Ponga a un lado.
  2. Prepara los brownies. En un envase mezcle juntos el chocolate derretido y aceite hasta que esté suave. Agregue y bata los huevos y azúcar hasta que esté bien combinado. Agregue la harina, polvo de hornear y sal utilizando movimientos envoltorios hasta que esté todo bien mezclado. Vierta sobre la bandeja preparada. Hornee de 20 a 25 minutos o hasta que un probador salga casi completamente limpio. Remueva del horno y deje enfriar completamente.
  3. Una vez que los brownies estén completamente fríos prepare la capa de chocolate. En un envase grande usando una batidora eléctrica o una batidora de pie, bata la mantequilla y el azúcar hasta que estén ligeras y esponjosas; alrededor de 2 minutos. Gradualmente agregue el chocolate ya frio. Agregue vainilla y mezcle bien hasta que todo esté bien combinado. Agregue 1 huevo a la vez, batiendo en velocidad media por 2 minutos después de cada huevo. Unte mezcla sobre los brownies ya fríos.
  4. Usando una batidora  bata la crema pesada hasta que se formen picos suaves. Agregue el azúcar y vainilla y mezcle hasta que se formen picos firmes, unte sobre la capa de chocolate. Espolvoree con chispas de chocolate o virutas de chocolate. Coloque en el refrigerador por lo menos por 1 horas o hasta que esté listo. Corte y sirva.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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